GET THE APP

Preparation and quality evaluation of sauce and squeezy from tamarind, variety ajanta
Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

Preparation and quality evaluation of sauce and squeezy from tamarind, variety ajanta


International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Anuprita Joshi and R. B. Kshirsagar

Posters: J Food Process Technol

Abstract :

The tamarind of Ajanta variety was used for the study.The experiment was conducted to standardize the process for preparation of tamarind sauce and squeezy and evaluate their physico-chemical and organoleptic qualities for 90 days storage. The effect of storage interval on chemical composition of sauce and squeezy was also studied. The pulp from tamarind fruits was extracted by hot extraction method and the extracted pulp was used for preparation of value added products.The recipe for preparation of tamarind sauces was standardized by considering results obtained in the organoleptic evaluation of sauces with different level of sugar on the other hand the recipe for preparation tamarind squeezy was standardized by considering results obtained in the organoleptic evaluation of squeezy with different level of sugar and acid. Study revealed that the products prepared from Ajanta variety scored and liked more by panel members when compared with local samples. During storage there was increase in TSS, acidity, reducing sugar, total sugar, tartaric acid and decrease in ascorbic acid in all the products and can be well stored up to 2 months at ambient condition while the products were preserved better over 3 months at refrigeration condition with increase in TSS, acidity, reducing sugar, total sugar, tartaric acid and decrease in ascorbic acid in all the products but the change in these parameters was at a slower rate as compared to at ambient condition.

Biography :

A.A. Joshi has completed her B.Tech and M.Tech in FOOD SCIENCE at the age of 24 years from College of Food Technology, Marathwada Agricultural University, Parbhani-431401, India. She is now working as Senior Research Assistant in the Department of Food Chemistry and Nutrition in College of Food Technology, Marathwada Agricultural University, Parbhani-431401, India. She has published 3 papers in reputed journals and 2 abstracts and 2 papers in processing for publication with 1 poster presentation and more than 2 years of teaching experience.

Top