Recipe standardization for preparation of Tamarind candy

Mani, Arghya; Kuchi, Venkata Satish; Mitra, S. K.; Banik, AK; Chakraborty, Ivi; Bauri, FK; Das, Sandip

doi:10.22271/tpi.2020.v9.i5d.4646

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…Moreover, steaming carrot puree had a negligible effect on the moisture content compared to fresh carrot this result is consistent with those of Buratti et al (2020). Also, the chemical composition of tamarind pulp was in acceptable to those of El-Gindy and Youssif (2015) and Mani et al (2020). The result of the total sugar content of tamarind pulp is in agreement with that of Girma (2014) who reported that tamarind pulp is rich in total sugars (41.20-58.7%).…”

Section: Results and Decisionsupporting

confidence: 82%

“…These results were in agreement with those of Safaei et al (2019) and Suna et al(2014) they reported that fruit leather must contain moisture of less than 15% and a pH that can limit microbial growth for several months without the use of chemical preservatives. Also, Mani et al (2020) reported that Ascorbic acid deterioration in storage is a normal process. Moreover, Girma (2014) who reported that fruit leather's high acidity inhibits the growth of pathogens.…”

Section: Texture Profile Analysis Of Carrot-tamarind Leather Samplesmentioning

confidence: 99%

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Quality Attributes of Carrot-Tamarind Leathers

Abdrabou

2023

Journal of Food and Dairy Sciences

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The objective of this study was investigated to study the quality attributes of carrot-tamarind leather samples which containing carrot and tamarind puree at ratios 75-25, 50-50, 25-75, and 0-100. These puree blends with 15 g sugar, 0.3 ginger, and 3ml lemon juice. The leather samples were analyzed for chemical composition, physical, organoleptic properties, and microbiological contamination. The findings revealed that as the increasing of levels of tamarind puree the moisture, ash, fiber, and total sugar contents were increased but protein, fat, and carbohydrate were decreased. Furthermore, β-carotene was decreased but vit c and titratable acidity were increased so, the PH value was decreased. Moreover, minerals content such as Ca, K, P, Mn, Mg, and Na were increased. Besides, the total phenolic content and DPPH radical scavenging activity were increased. TSS was decreased by increasing the level of tamarind puree. The leather sample containing 25% tamarind had the highest value of L* (lightness), a* (redness), and b* (yellowness) color compared to other samples. Texture profile such as hardness was decreased but the cohesiveness, springiness, gumminess, and chewiness were increased. Similarly, sensory properties such as color, odor, flavor, taste, and overall acceptability were increased, so the leather sample containing 100% tamarind had the highest overall acceptability compared to other leather samples. By microbiological evaluation all leather samples can be storage more than 4 months at room temperature. Finally, the incorporation of carrot puree with tamarind puree can be improved the nutritional value and physical, microbiological, and sensory properties of carrot-tamarind leathers

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Section: Results and Decisionsupporting

confidence: 82%

Section: Texture Profile Analysis Of Carrot-tamarind Leather Samplesmentioning

confidence: 99%

Quality Attributes of Carrot-Tamarind Leathers

Abdrabou

2023

Journal of Food and Dairy Sciences

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Postharvest Technology of Tamarind

Sudha¹,

Rajkumar²,

Joice³

et al. 2022

Postharvest Technology - Recent Advances, New Perspectives and Applications

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Tamarind is a multi-purpose long-lived tree with heavy drooping branches and thick foliage. The entire fruit consists of 55% pulp, 34% seeds, and 11% hull and fibers. The tamarind tree produces numerous elongated fruit pods in a season that encompasses its branches in myriad. Brittleness in shell, changes in testa color, and a hollow sound from fruit when finger pressed signify matured fruit of the tree. Postharvest operations involved in Tamarind are drying, dehulling, defining, deseeding, pressing into cake, and storage. These operations are carried out by traditional and mechanical methods. Tamarind dehullers and deseeder were developed with efficiencies of around 94% and 83% respectively to minimize the losses involved in manual handling. The intrinsic value of raw tamarind may be furthermore desirable through processing into value-added products.

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Recipe standardization for preparation of Tamarind candy

Cited by 2 publications

References 7 publications

Quality Attributes of Carrot-Tamarind Leathers

Quality Attributes of Carrot-Tamarind Leathers

Postharvest Technology of Tamarind

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