Knowledge about the chemical and nutritional characterization of some natural and processed beverages. The present investigation employed two tamarind-starting materials, which included compressed packaged samples; an Egyptian Aswan variety and an Indian Makham waan variety. Moreover, whole and crushed Cyprian carob Tyliria variety. The investigation included determination of some technological characteristics, chemical composition, physical properties, microbiological quality, optimum extraction conditions and sensory attributes for pulp. Furthermore, survey study was performed for...