EC Microbiology

Objective: Compare the effect of conventional thermal pasteurization and microwave pasteurization on the phenolic, carotenes, antioxidants, and vitamin C of tamarind.

Methods: Samples were brought from the local market in Wad-Madani, Sudan, washed, and soaked. Physiochemical analysis and rheological properties of tamarind nectar was determined with optimum formulated of tamarind nectar was established as follows: the flotation ratio (pulp: water) was 1:3 at pH 2.73.

Result: The total phenols and antioxidant activity of tamarind fruit were 25.12 ± 0.16 Mg/g and 68.40 ± 0.41 respectively. Tamarind nectar treated with conventional heating contained 60.57 mgL^-1 vitamin C, 45 mg/100 ml total phenols, 520 mg/100 ml carotenoids and 76.3% antioxidant while tamarind nectar treated with microwave pasteurization contained 63.11 mgL^-1 vitamin C, 60 mg/100 ml total phenols, 470 mg/100 ml carotenoids and 80.93% antioxidant.

Conclusion: One of the technological innovations that are frequently researched on a wide range of food products is microwave treatment, which causes rapid heat transfer and preserves the functional properties of foods. Microwaving had a positive effect on all samples and increases the total soluble solid, total sugar, and antioxidant in all tamarind fruit nectar. Therefore, microwave treatment could be used in place of thermal pasteurization.

 Keywords: Tamarind Fruit; Microwave; Thermal Pasteurization; Fruit Juices; Ascorbic Acid

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