STORAGE AND SENSORY EVALUATION STUDIES WITH VALUE ADDED PRODUCTS OF TAMARIND (Tamarindus indica. L) VARIETIES
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Date
2022-08-23
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guntur
Abstract
ABSTRACT
Tamarind (Tamarindus indica L.) belongs to family caesal pinicae or leguminosae, this tree is native to tropical Africa. It is a commerically important tree of India. It is also known as “Indian date” from the date like arrival of dried pulp. Every part of the tamarind tree is used and the product prepared from leaves, fruits, flowers, seeds and roots have been widely used in the habitual medicines in India and Africa and therapeutic medicinal properties are claim for the various preparation of tamarind. The preservation of tamarind into value added products is the successful way to preserve the content of fruit. Storage of tamarind for a longer period is a problem as many physico-chemical changes takes place during storage.
Investigations were carried out on “Storage and sensory evaluation studies with value added products of tamarind (Tamarindus indica L.) varieties”. Anantha Rudhira (red) and Thettu were procured from HRS, Ananthapuramu. Local variety was procured from local market were used for the development of value added products like pulp, chutney and toffees. The samples were evaluated for sensory, proximate and chemical during periodical days of interval.
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Anantha Rudhira variety is a natural selection of wild abundant population in Andhra Pradesh. Tree form is rounded, drooping at the ends. Pulp texture is firm, blood red (unripe), reddish brown (ripe) and sweet acidic in taste. The variety is moderate to heavy regular bearer. The yield potential is 131.83 kg/plant with 43.3 per cent pulp recovery. The variety has 70.21 (g) carbohydrate, 26.13 (g) total sugars, tartaric acid 18.87 (g%).
Ripe tamarind varieties flesh was analyzed for physical, chemical and proximate composition. Physical parameters like length, width, thickness, density and volume are estimated among tamarind varieties. Among all tamarind varieties, physical parameters like thickness (1.38 cm), weight (2.90 g) and volume (1.40 cm) was more superior in Thettu Amalika variety.
The variety Anantha Rudhira (red) was superior in both chemical and proximate composition when compared to Thettu and Local. So, this variety is well utilized for preparation of different value-added products. In Anantha Rudhira, Proximate composition of moisture is about 17.3 (g), protein (3.8 g), fat (0.30 g), ash (3.95 g) and crude fiber (4.44 g) when compared to Thettu Amalika and Local. Chemical composition of pH is about 2.0, soluble solids (42.0oBrix), reducing sugars (6.85 g), total sugars (26.13 g), tartaric acid (18.87 g %), ascorbic acid (3.92 mg ), calcium (185 mg) and iron (16.5 mg) when compared to Thettu Amalika and Local.
The sensory evaluation scores of products with respect to color, texture, taste and overall acceptability varied significantly in all the products. However the scores of overall acceptability and due to spoilage, the products remained acceptable up to 90 days of storage from the date of preparation. Anantha Rudhira (red) is highest in proximate composition, chemical, sensory, microbial estimation among all varieties, compared to Thettu and the Local. So, Anantha Rudhira (red) has a high acceptance of preparation in products. Proximate composition of moisture in chutney is about 25.2 per cent, protein (4.2 g), fat (0.8 g), ash (2.8 g) and crude fiber (4.2 g) next to Thettu and Local. Chemical constituent of pH is about 2.9, soluble solids (29.0oBrix), reducing sugars (8.4 g), total sugars (25.1 g), tartaric acid (5.8 g%), ascorbic acid (0.50 mg), calcium (180 mg) and iron (12 mg) followed by Thettu and Local. Proximates of Anantha Rudhira (red) in moisture of toffee is about 25.2 per cent, protein (4.2 g), ash (2.8 g) and crude fiber (4.2 g) next to Thettu and Local. Chemical composition of pH is
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about 2.9, soluble solids (29oBrix), total sugars (25.1 g), ascorbic acid (0.50 mg), and calcium (180 mg) compared to Thettu Amalika and Local.
During storage period of products, significant changes were noticed in tamarind varieties. Among all tamarind varieties, an Anantha Rudhira (red) product has highest acceptability even after three months of storage. When compared with locally available in supermarkets, Anantha Rudhira (red) and Thettu Amalika has low cost of for kg pulp is Rs/- 145, kg sweet and sour chutney Rs/- 238, kg toffee using jaggery Rs/- 58, kg toffee using sugar Rs/- 52.
Anantha Rudhira (red) has a good source of proximate and chemical composition. So, it is important in processing industries for the preparation of value added products. It enhances the good taste and appearance to the product due to high acidity and red color to the product. It is mostly used for regular consumption of digestive problems in age group people.
Description
STORAGE AND SENSORY EVALUATION STUDIES WITH VALUE ADDED
PRODUCTS OF TAMARIND
(Tamarindus indica. L) VARIETIES