Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather

Abstract

The tamarind leather is confectionary accepted by all age groups, rich in minerals. The aim of the current study was to determine how hydrocolloid affected the textural and sensory qualities of tamarind leather made from liquid jaggery. Liquid jaggery in the tamarind leather gave product texture sticky. This stickiness could be removed by addition of hydrocolloid like guar gum and maltodextrin. Guar gum and maltodextrin in the leather was added in the proportion T0 (0%), T1(0.5%), T2(1%), T3(1.5%) and T4(2%). The leather was prepared and well dried. The resultant leather was evaluated for its textural and sensory quality to decide the best quality leather, found that the leather with 1% guar gum and maltodextrin was found to be best for color and appearance, flavor, texture and overall acceptability.