Journal of Current Research in Food Science
2024, Vol. 5, Issue 1, Part A
Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather
Author(s): Kurware HS, Gadhe KS, Kamble RE and Anshul Singh
Abstract: The tamarind leather is confectionary accepted by all age groups, rich in minerals. The present investigation was carried out to find the effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather. 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.
Pages: 27-30 | Views: 151 | Downloads: 99
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How to cite this article:
Kurware HS, Gadhe KS, Kamble RE, Anshul Singh. Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather. J Curr Res Food Sci 2024;5(1):27-30.
