title: Effect of processing of tamarinds pulp into tamarind juice concentrate and appraisal of its quality characteristics
abstract: Tamarind (Tamarindus indica, L). fruits pulp (TFP) was processed into tamarind juice concentrate (TJC) usingthree different extraction methods: atmospheric pressure, flash evaporation, and batch pan evaporation, achievingconcentrations of 12°, 24°, and 18° Brix, respectively. Sugar was added to reach 45–55° Brix for each method. Thestudy evaluated the chemical composition, nutritional value, and calorie content of (TJC). Results indicated that (TJC)with 55% concentration contained significantly 
journal: Journal of the Saudi Society for Food and Nutrition (JSSFN)