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.
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出版者
Society for Promotion of Horticulture
其它主题
And nutritional quality; Spiced squash
语言
英语
格式
application/pdf
许可
Copyright (c) 2013 Archana Pattar, https://creativecommons.org/licenses/by-nc-sa/4.0
类型
Journal Article; Journal Part; Journal Article; Journal Part
来源
Journal of Horticultural Sciences; Vol. 8 No. 2 (2013); 282-287, 2582-4899, 0973-354X
2024-12-17
2026-02-03
Dublin Core