Evaluation of Medicinal Food Product Tamarind Spread By Sensory Analysis

Tamarind is a rich source of tartaric acid, a powerful antioxidant. Sticky pulp of tamarind contains NSP/ (Non- Starch Polysaccharides). Dietary fiber such as tannins, pectin, gums, mucilage and hemicelluloses which help to remove toxins in the body. This fruit is a rich collective source of all minerals and vitamins, which play a vital role in cardiovascular activities. The flavonoids present in tamarind useful in cancer prevention. Present study was designed to develop nutritious and energy rich tamarind spread with various formulations and to evaluateit by sensory analysis. Materials used for the development of healthy food product were, tamarind pulp, sugar, ginger, cardamom. Three different samples A, B, and C with different proportions of ingredients such as sugar 110, 120, 130 gms, Ginger 3, 2, 1 gms and cardamom 2, 3, 1gms respectively for each sample were prepared, while the quantity of tamarind pulp 200 gms was kept constant. Sensory analysis was performed for each sample by using hedonic scale. Depending on the sensory evaluation we conclude that C sample was the most acceptable sample for commercial production.