Processing and preservation qualities of value added products based on Garcinia cambogia [Malabar Tamarind

Abstract

Garcinia cambogia is a sub tropical fruit found in the Western Ghats of India as well as in South- East Asia. Garcinia or Malabar tamarind has greater dietary importance and it is widely utilized in the preparation of refreshing drinks, for curing fishes, in fish curries etc. Garcinia had proven medicinal effects and is used in treating conditions like flatulence, oedema, chronic alcoholism, dysentery, diarrhea, obesity etc. The nutraceutical effects of Garcinia cambogia is due to the presence of an acid known as HCA or (-) - hydroxy citric acid in it. This higher hydroxy citric acid content in Garcinia makes it an effective anti- obesity agent because of its appetite reducing property by inhibiting the enzyme ATP- citrate lyase which helps in the conversion of carbohydrates to glycogen. Even though Garcinia cambogia had a number of nutraceutical effects, its use is under exploited in our country which resulted in the wastage of these fruits during the seasonal glut. Processing techniques like osmotic pressure, controlled pH, dehydration and utilization of fruits in the preparation of fruit beverages were selected for the preparation of value added products using Garcinia cambogia. In the present context, the current study explores the possibilities of applying different traditional processing techniques in producing more varieties of products incorporating Garcinia fruits. Thus it helps in increasing the usage of the fruit by making it available throughout the year. The study also evaluated the shelf life and economic qualities of the prepared products. The study thus helped in succesfully formulating ten recipes incorporating Garcinia. Among the developed products Garcinia preserve prepared by employing preservation technique utilizing osmotic pressure got the highest acceptability among a selected panel. Also Garcinia products developed using osmotic pressure was found to be having the highest shelf life. From the study it can be concluded that the processing of Garcinia using sugar and salt which employed the technique of osmotic pressure preservation proved to develop products having superior quality when compared to other