Vol. 11, Issue 8 (2022)

Author(s):
S Pavani, Dr. K Swarajya Lakshmi, Dr. B Srinivasulu, Dr. VV Padmaja and Dr. Y Sireesha

Abstract:
The fortified tamarind fruit leather was prepared by blending tamarind pulp with oats flour, soya flour and peanut flour with different ratios of 75:25, 50:50 each flour, respectively and 100:0 (Control). Influence of fortification on the physico-chemical parameters were analyzed and sensory attributes of fortified tamarind fruit leathers were recorded. The highest TSS, titratable acidity, ascorbic acid, anthocyanins, total sugars, total phenols found in control (T₇) of 59.29 oBrix, 2.47%, 38.10 mg/100g, 0.73%, 16.23%, and 0.61% respectively. The highest crude fibre content (0.42) was recorded in 50% T:50% O (T₂) and maximum yield (recovery %) (69.67%) and protein content (3.19%) was recorded in 50% T:50% P (T₆). Sensory evaluation of fortified tamarind fruit leather revealed that the highest score (8.30) for colour and appearance was recorded in 50% T:25% O (T₁), maximum score for texture (8.45), taste (8.66), flavour (8.71) and overall acceptability (8.59) was recorded in 50% T:50% P (T₆). In general, there was decrease in TSS, acidity, ascorbic acid, total sugars, anthocyanins and total phenols decrease by addition of flour to the tamarind leather and increase of yield, crude fibre and total proteins by the addition of flour to the tamarind leather.