Quality and storage stability of tamarind juice

Abstract Tamarind is a tropical fruit with relevant importance for family agriculture, and can be used as raw material ready-to-drink juice; however, there are few data in the literature associated tamarind juice storage stability. This work aimed to evaluate physicochemical, sensory microbiological stability of throughout at room temperature (~28 °C) 180 days. Two formulations were produced, control (pH 2.5), formulation acidity reduction 3.5). Physicochemical (pH, acidity, soluble solids), analyses performed both juices along storage. The results showed that stable regarding all physicochemical parameters analyzed. Furthermore, kept scores acceptance zone, despite little changes attributes (tamarind, sour, sweet taste) partially neutralized Microbiological also period analyzed, which indicated efficient good manufacturing process alongside heat treatment. Therefore, stored without presenting quality loss.