DEVELOPMENT AND EVALUATION OF MANALI TAMARIND (Pithecellobium dulce) BASED FUNCTIONAL FOODS
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Date
2023-01-04
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PROFFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY
Abstract
Underutilized horticultural crops were those that are not sold widely or farmed
on a significant scale for commercial purposes. Local people grow, trade and consume
these products. These crops are easier to grow, even in unfavourable climatic and soil
circumstances. Therefore, taking advantage of underutilized horticulture crops can help
to address the socioeconomic issues of poor health, nutrition, unemployment, and
poverty. By satisfying the dietary needs of vulnerable individuals, the consumption of
underused fruit crops provides nutrition to the poor and destitute tribal people. They are
a rich source of carbohydrates, lipids, proteins, energy, vitamins A, B1, B2, B3, B6, B9,
B12, C, folic acid, minerals, Ca, P, Fe and dietary fibre.
Manali tamarind was procured from different places like Nalgonda, Jagityal,
Hyderabad and Bhadrachalam. Raw material was cleaned thoroughly, tray-dried at
60°C for 5 ½ hours and stored in plastic containers for further use.
The fresh and dried aril was analysed and the dried aril (DA) proximate, mineral
content was increased due to the increased concentrations of the nutrients when
subjected to the drying process compared to FA. The vitamin C and aw content of fresh
aril (FA) was high due to their heat and light-sensitive nature compared to DA. The
intensity of the colour increased for DA due to drying temperature and time. Functional
parameters like WAI, WSI, ORC and FC were good for DA powder due to its high
solubility because of the uniform particle size and shape.
Ready-to-use products (chutney powder, beverage powder, pickle 10% to 70%
incorporation) and ready-to-eat products like (curd, yoghurt and ice cream 5% to 35%
incorporation) were developed. The best formulation from each product was selected by
using sensory evaluation as follows chutney powder with 40% (SCP4), beverage powder
with 30% (SBP3), ice cream with 10% dried aril powder (SIC2), pickle with 30% (SP3),
curd with 5% (SC1) and yoghurt with 10% incorporation of fresh aril paste (SYH2) was
further subjected to proximate, physical and functional analysis.
All the selected products were low in CHO and energy compared to the control.
The total sugars, reducing sugars and non-reducing sugars were higher for samples than
that of controls due to the incorporation of aril powder and paste. The physical
parameters like TSS, TA and TI of the samples increased due to the aril powder present
in them. The most accepted product during the sensory evaluation was pickle followed
by chutney powder. The functional properties of sample pickles were high compared to
the control due to the aril incorporation where WAI was 1.82±0.04ml/g, WSI was
28.73±8.86%, ORC was 3.51±0.07ml/g and FC was 1.79±0.00%. The moisture, protein,
total sugars, reducing sugars and non-reducing sugars content of the sample pickle was
high compared to the control which was 35.9±81.05%, 3.82±0.01%, 15.99±0.06%,
4.10±0.06% and 11.89±0.03%.
The shelf life of the selected products based on TMC and TBC revealed that
chutney powder (40%), beverage powder (30%) and pickle (30%) performed well
during the entire study period of 90 days. Whereas, for sample ice cream (10%) it was
45 days, curd (5%) and yoghurt (10%) performed well for 30 days. All the storage
parameters like pH, TSS, TA and moisture content showed variation during the storage
period. All the products were subjected to sensory evaluation during the 15-day interval
period and all the products were high to moderately liked by the panellists.
Consumer evaluation was conducted with 100 respondents of the age group 15-
65 years, all the selected products scored well and the acceptability of yoghurt was high
compared to the other products. The respondents were ready to use them in their day-to day lives and can afford up to 30/- to 50/- for the 100g based on the variability of
products.