Standardization of Recipes for Tamarind Paste and Squash
An attempt was made to use tamarind pulp for preparation of paste and squash. Changes in the chemical constituents during storage at ambient temperature were studied. Results showed that in the stored products, TSS, titratable acidity and sugar content increased, whereas, the amount of ascorbic acid...
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Society for Promotion of Horticulture
2013-12-01
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doaj-2c58fa9e56ee4a54bca4f03ffd6927ae2020-11-25T03:59:51ZengSociety for Promotion of HorticultureJournal of Horticultural Sciences0973-354X2582-48992013-12-0182282287321Standardization of Recipes for Tamarind Paste and SquashArchana PattarAn attempt was made to use tamarind pulp for preparation of paste and squash. Changes in the chemical constituents during storage at ambient temperature were studied. Results showed that in the stored products, TSS, titratable acidity and sugar content increased, whereas, the amount of ascorbic acid decreased. Better quality of paste was prepared from 100g paste + 20g salt with 10ml oil + 20mg BHA, followed by 100g paste + 15g salt with 10ml oil + 20mg BHA. Squash with 30% juice, 50% TSS, 1% acidity and 0.5% salt was superior to the other recipes. Both tamarind paste and squash retained their characteristic colour, aroma, taste and were microbiologically safe up to 3 months of storage at room temperature.https://jhs.iihr.res.in/index.php/jhs/article/view/321tamarindpulppastesaltspiced squashstorageand nutritional quality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Archana Pattar |
spellingShingle |
Archana Pattar Standardization of Recipes for Tamarind Paste and Squash Journal of Horticultural Sciences tamarind pulp paste salt spiced squash storage and nutritional quality |
author_facet |
Archana Pattar |
author_sort |
Archana Pattar |
title |
Standardization of Recipes for Tamarind Paste and Squash |
title_short |
Standardization of Recipes for Tamarind Paste and Squash |
title_full |
Standardization of Recipes for Tamarind Paste and Squash |
title_fullStr |
Standardization of Recipes for Tamarind Paste and Squash |
title_full_unstemmed |
Standardization of Recipes for Tamarind Paste and Squash |
title_sort |
standardization of recipes for tamarind paste and squash |
publisher |
Society for Promotion of Horticulture |
series |
Journal of Horticultural Sciences |
issn |
0973-354X 2582-4899 |
publishDate |
2013-12-01 |
description |
An attempt was made to use tamarind pulp for preparation of paste and squash. Changes in the chemical constituents during storage at ambient temperature were studied. Results showed that in the stored products, TSS, titratable acidity and sugar content increased, whereas, the amount of ascorbic acid decreased. Better quality of paste was prepared from 100g paste + 20g salt with 10ml oil + 20mg BHA, followed by 100g paste + 15g salt with 10ml oil + 20mg BHA. Squash with 30% juice, 50% TSS, 1% acidity and 0.5% salt was superior to the other recipes. Both tamarind paste and squash retained their characteristic colour, aroma, taste and were microbiologically safe up to 3 months of storage at room temperature. |
topic |
tamarind pulp paste salt spiced squash storage and nutritional quality |
url |
https://jhs.iihr.res.in/index.php/jhs/article/view/321 |
work_keys_str_mv |
AT archanapattar standardizationofrecipesfortamarindpasteandsquash |
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