Extraction of Carbonated Beverage Concentrate from Tamarindus IndicaL family Lequminosae by Treated Water .Significant Factors Affecting Product Quality and Optimum Value of the Significant Factors

摘要

The extraction of the Sudanese Tamarinds by treated water was investigated, using Factorial design method and Yeates method to analysis the experimental data. The effect of extraction time of 1- 4 h; extraction temperature of 30-70°C; and ratio of Tamarinds to water of 100g: 500ml- 100g: 1000ml on product quality was studied. The extraction time, temperature and ratio of tamarinds to water were found to be highly significant in affecting the product quality of fruit extracts. The optimum values of the significant variables were, extraction temperature of 30°C , extraction time of 6 h, and ratio of Tamarinds to water of 1005g: 800ml. The study indicated the possibility of producing a carbonated non-alcoholic beverage from tamarinds, and the product produced was found to be highly acceptable by consumers. Optimum processing technique was suggested.