Formulation and Physicohemical Analysis of Dates and Tamarind Combined Drinks

Abstract

The study aimed to develop and evaluate the quality of combined dates and tamarind drinks. The physicochemical characteristics, total plate count (TPC), and sensory attributes of the drinks were analyzed at various storage periods. The results suggest that pH remained fairly consistent across all samples and days, ranging from 2.88 to 3.03. Brix values were in the ranges from 19.33 to 21.53. Moisture content decreased slightly from 90.35% on day 0 to 81.35% on day 21. Vitamin C content decreased over time, with the highest value of 3.56 mg/100g on day 0 and the lowest value of 3.60 mg/100g on day 21. Acidity and ash content were ranges of 0.66% to 0.94% and ash ranging from 1.27% to 1.443% respectively. Protein and fat content remained consistent over the 21-day period, with protein ranging from 1.35% to 1.57% and fat ranging from 0.12% to 0.37%. The TPC values ranged from 10-23x10^3cfu/ml on day 2 to 11-26x10^3cfu/ml on day 3. Overall, the data suggests that fresh-dates and tamarind drinks maintained their quality over a 21-day period, with only minor changes observed in some parameters. Each sample was evaluated for color, flavor, taste, and overall acceptability. For sample 1, the mean scores for color, flavor, taste, and overall acceptability were 8.03, 8.23, 8.36, and 8.13, respectively. For sample 2, the mean scores were 8.13, 8.16, 8.93, and 8.08, respectively. Sample 3 had mean scores of 8.08, 8.1, 8.23, and 8.26, respectively. Sample 4 had mean scores of 7.97, 8.3, 8.53, and 8.2 for color, flavor, taste, and Sample 2 had the highest score for overall acceptability. However, the TPC increased with storage time, indicating microbial growth. The sensory analysis showed that the drinks were acceptable in terms of color, flavor, taste, and overall acceptability. Overall, the study demonstrated that combined dates and tamarind drinks can be a viable product for commercial production with a shelf life of 21 days under refrigerated condition.