Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part B
Standardisation and physicochemical properties of tamarind
Author(s): MS Ansari, VS Wadmare, CL Bedse, YR Kathe, SD Taskar and HR Pardeshi
Abstract: Tamarind is a highly promising fruit crop in India, despite being under-utilized. It is nutritionally rich and offers significant health benefits. Tamarind-based products, such as tamarind candy, are widely enjoyed across age groups. Although tamarind candy has been a traditional product for a long time, there is limited literature on its recipe. Therefore, efforts have been made to standardize the recipe for tamarind candy production. Based on the results, the highest desirability was observed in candy. (T1), which uses only sugar. (T2), 3 (T3), and 4 (T4) differ in the amount of jaggery used: T2 uses 150 g, T3 uses 250 g, and T4 uses 450 g of jaggery in addition to sugar. (T1) with only sugar and (T2) with 150 g of sugar replaced by jaggery showed similar levels of taste and overall acceptability. However, (T2) was found to retain more Vitamin C compared to (T1).The partial replacement of sugar with jaggery not only reduces direct sugar intake but also adds minerals and health benefits associated with jaggery consumption. Therefore, for preparing tamarind candy with added minerals, (T2) which includes 850 g of sugar and 150 g of jaggery, is recommended.
Pages: 107-110 | Views: 897 | Downloads: 170
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How to cite this article:
MS Ansari, VS Wadmare, CL Bedse, YR Kathe, SD Taskar, HR Pardeshi. Standardisation and physicochemical properties of tamarind. J Curr Res Food Sci 2025;6(2):107-110.
