Standardization and development of tamarind candy by blending with mango pulp

Abstract

This study was carried out to investigate the quality attributes of tamarind candy developed from blend of Tamarind and mango. The blend was in different ratio of 100% tamarind (T1), 90% Tamarind + 10 % Mango pulp (T2), 80% Tamarind + 20% mango pulp (T3) and 70% tamarind + 30% mango pulp (T4). The samples were produced and stored at ambient temperature of (28+0.02). The products were analyzed every month for a period of 3 months for physico-chemical microbial parameters and the sensory evaluation was done at 45 days interval. The results revealed that statistically significant reduction at 1% level in moisture content was found. Increase in the TSS of the prepared products was non- significant. No significant reduction in acidity was observed in all the products with increase in the storage period. Reducing sugars increased significantly in all the treatments of candy and toffee as the storage period increased. As the storage period increased no significant reduction was found in the total sugar content in all the products except in toffee in which it was increased significantly. There was no significant difference in the sensory qualities as the storage period increased. The overall acceptability was the highest in candy prepared with 100% tamarind pulp (T1). Negligible growth of microbes was observed in all treatments of candy. All the products stored without any deterioration in physicochemical, sensory quality and microbial count and are consumer acceptable up to 3 months of storage as per the study.