Some Studies on Assessment of Physical Properties of Tamarind Pulp

Tamarind is an economically important multipurpose spice which is grown both as domesticated spice in farmland and as wild in forest lands. Tamarind fruits can be processed in the variety of food products of commercial importance. The knowledge about physical properties of any biomaterial is essential to design its equipment for processing, storage, transportation and value addition. In the present investigation, some studies on the physical properties like length, width, thickness, volume, density, colour of tamarind pulp were carried out. The average length, breadth and thickness of tamarind pulp were found to be 9.04 cm, 4.03 cm and 0.115 cm respectively. The average weight, volume and true density tamarind pulp was found to be 6.874 g, 4.21 cm 3 and 1.48 g/cm 3 respectively. The total color difference was clearly observed that the tamarind pulp became darker, greener and bluer than it’s initial stage and the total color (ΔE) was found to be 2.35, 3.11, 6.74, and 8.49 at each 15 days interval respectively.