Squash from Tamarind Pulp by Blending with Mango Pulp

Kiranmai E,Uma Maheswari K,Vimala B

doi:10.4172/2157-7110.1000661

Abstract

A study was conducted on development of squash with tamarind by blending with mango pulp at different levels (10%, 20% and 30%) and different sugar concentrates. all the treatments were kept for three months’ storage period to evaluate their storage stability. During the storage period, all the treatments were evaluated for the physico-chemical, microbial and sensory quality. The results revealed that among all the treatments highest acceptability observed in squash prepared with 80% tamarind pulp and 20% mango pulp (T6) during the storage period. No microbial growth was observed in all the treatments. The products were stored without any deterioration in physico-chemical, sensory quality and microbial count up to 3 months of storage period.

Highlights

IntroductionL. The tamarind is prized for its shade and shelter [1]
Among the treatments employed for preparation of tamarind squash initially T4, T5, T6 and T7 47°B recorded highest total soluble solids (TSS) values in comparison with T1, T2 and T3
The overall acceptability was highest in squash prepared with 80% tamarind pulp and 20% mango pulp (T6)

Summary

Introduction

L. The tamarind is prized for its shade and shelter [1]. The tamarind is prized for its shade and shelter [1] It is one of the important tropical fruit tree and is widely grows in India. India is the chief producer and consumer of tamarind in the world. It is estimated that India produces 3,00,000 MT of fruits and export tamarind products worth about Rs. 50.0 crores per annum. Tamarind pulp is the chief agent for souring food products like sauces, chutneys, sambar, rasam and beverages. Due to high acidity in the tamarind fruit, the utilization of these fruits for preparation of various processed products is limited. Blending of fruits like mango will be helpful to enhance the sensory quality characteristics such as color, flavor, taste and overall acceptability of the prepared products. Keeping the above facts in view, tamarind squash could be prepared by blending with mango pulp for better utilization of tamarind

Methods

Results

Conclusion