**8.1 Tamarind beverage**

The tamarind fruit pulp is used for the preparation of beverages. It can be used to make high-quality ready-to-serve beverages, syrups, and concentrates with a sixmonth shelf life when stored at room temperature [11]. On a small scale, the fruit pulp is dissolved in water and squeezed by hand to make a delightful drink. Water is added to dilute the drink after the extraneous substance is removed. Tamarind pulp is a delightful drink in southern and central America, as well as Asia. Arnold [12]

#### *Postharvest Technology of Tamarind DOI: http://dx.doi.org/10.5772/intechopen.101096*


**Table 3.**

*Design of formulations to prepare the natural tamarind beverage.*


#### **Table 4.**

*Results of pH and total solids of the natural beverage of tamarind before pasteurizing.*

studied the physicochemical properties of natural tamarind beverages under four different formulations (**Tables 3** and **4**).

#### **8.2 Tamarind syrup**

Tamarind syrup is created by softening immature fruit pulp and straining it through a cheesecloth. The pulping process involves breaking the shells by hand and agitating the pulp and seeds in water to separate the pulp and seeds. A half-teaspoon of baking soda is poured into a cup of juice. The mixture is reduced to one-half of its original volume while also eliminating the scum that has risen to the surface. The juice is strained once more. A quarter cup of sugar is added to every cup collected. After 20 min, the mixture is boiled once more. The cooled syrup is poured into the container bottles that have been sterilized and sealed. The suggested tamarind pulp content in syrup is 20–24% to make a beverage with distinct flavor and acidity. This syrup comprises 56.7% total solids and 43.8% reducing sugar tartaric acid a total acidity of 1.11% as tartaric acid.
