Abstract: This study investigated the textural and mechanical properties of tamarind (
Tamarindus indica), including all parts such as shell, pods and pulp. The tamarind underwent various tests, including the compression test, cutting test, and textural profile analysis (TPA). Textural attributes including hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience were analyzed which provides a detailed understanding of the sensory characteristics of tamarind. Standardized testing methods were used to assess the mechanical properties and illustrate significant insights into the structural integrity of tamarind. The findings indicated the variability in texture and mechanical behaviour between different parts of tamarind. This data is valuable because of its application in designing food processing machinery and product development. The highest peak force required to break the shell was 2383.809 N and the force required to cut through the pulp was 14765.195 g indicating significant resistance to deformation. The mechanical properties of the shell of tamarind help in designing suitable packaging that protects the tamarind during transportation and handling, preventing damage and spoilage. The tamarind pod demonstrated a tough texture due to the presence of seed inside the pulp and moderate adhesiveness, good springiness, and cohesiveness, contributing to chewiness and resilience. The pulp exhibited firmness, moderate adhesiveness, elasticity, and chewiness, ensuring solid texture and mouthfeel quality.
