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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Autor principal:	Archana Pattar
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2013
Materias:	tamarind pulp paste salt spiced squash storage and nutritional quality Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/2c58fa9e56ee4a54bca4f03ffd6927ae
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id	oai:doaj.org-article:2c58fa9e56ee4a54bca4f03ffd6927ae
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spelling	oai:doaj.org-article:2c58fa9e56ee4a54bca4f03ffd6927ae2021-12-02T12:39:38ZStandardization of Recipes for Tamarind Paste and Squash0973-354X2582-4899https://doaj.org/article/2c58fa9e56ee4a54bca4f03ffd6927ae2013-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/321https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899An 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.Archana PattarSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticletamarindpulppastesaltspiced squashstorageand nutritional qualityPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 8, Iss 2, Pp 282-287 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	tamarind pulp paste salt spiced squash storage and nutritional quality Plant culture SB1-1110
spellingShingle	tamarind pulp paste salt spiced squash storage and nutritional quality Plant culture SB1-1110 Archana Pattar Standardization of Recipes for Tamarind Paste and Squash
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.
format	article
author	Archana Pattar
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 - Indian Institute of Horticultural Research
publishDate	2013
url	https://doaj.org/article/2c58fa9e56ee4a54bca4f03ffd6927ae
work_keys_str_mv	AT archanapattar standardizationofrecipesfortamarindpasteandsquash
_version_	1718393790395318272

Standardization of Recipes for Tamarind Paste and Squash

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