International Journal of Advanced Biochemistry Research

Biochem
Journal

Printed Journal   |   Indexed Journal   |   Refereed Journal   |   Peer Reviewed Journal

Vol. 8, Issue 1, Part G (2024)

Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather

Author(s): Kurware HS, Gadhe KS and Kamble RE
Abstract: The tamarind leather is confectionary accepted by all age groups, rich in minerals. The aim of the current study was to determine how hydrocolloid affected the textural and sensory qualities of tamarind leather made from liquid jaggery. 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: 508-511  |  150 Views  49 Downloads
How to cite this article:
Kurware HS, Gadhe KS, Kamble RE. Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather. Int J Adv Biochem Res 2024;8(1):508-511. DOI: 10.33545/26174693.2024.v8.i1g.428
International Journal of Advanced Biochemistry Research
Call for book chapter