Chemical composition of commercial tamarind juice concentrate.

Changes in chemical composition and organoleptic properties of tamarind juice concentrate were studied during 12 months' storage at ambient temp. (20-31 degree C); results are tabulated. Except for a small reduction in sucrose concn. (from an average of 1.01% to 0.57%) no significant changes occurred during storage (ascorbic acid concn. was not determined). The product also remained acceptable, although the colour changed from light to dark brown. The analytical data were used to propose draft specifications under the Indian Fruit Products Order (1955).