Vol. 12, Issue 12 (2023)

Author(s):
Kurware HS, Gadhe KS and Kamble RE

Abstract:
In the present investigation carried out to standardization and development of tamarind leather with incorporation of liquid jaggery. The liquid jaggery was utilized in development of tamarind leather instead of sugar. It is healthy option to use liquid jaggery instead of sugar. Tamarind leather was prepared by addition of liquid jaggery at different level i.e. 10%, 20%, 30% and 40% respectively. The prepared tamarind leather was analyzed for chemical and sensory properties. Sensory evaluation revealed that the sample T₂ (30% liquid jaggery) secured highest score which has recipe tamarind pulp 100 g, liquid jaggery 30 g, citric acid 0.4 g, pectin 1 g, maltodextrin 1g, guar gum 1 g and for flavor 2 g funnel seed extract was used. Selected T₂ tamarind leather contains moisture 16.96%, protein 4.36%, fat 1.05%, carbohydrate 73.05%, ash 4.14%, pH 3.91, acidity 1.92% of tartaric acid and energy value 319.69 Kcal respectively.