DEVELOPMENT OF SAUCE RECIPE FROM TAMARIND

Abstract

Tamarind grows all over the Sri Lanka and a considerable portion of tamarind will be wasted in the harvesting season To prepare a value added product from tamarind here a study was earned out and determined the best ingredients and ingredient levels for tamarind sauce. In two-occasions consumer idea was got for the sauce development. In the first occasion developing the sauce recipe, specification of sauce according to consumer preference were known by doing a marketing survey. Here marketing survey is not complete one and aim was to collect consumer ideas about sauce. Nine sauce varieties were prepared by changing ingredients and ingredient levels. In the second occasion a sensory evaluation was done with 17 judges for the selection of the best sauce sample. But there is no significant different at 5% level between sauce samples. Total solids, total soluble solids, acidity and total sugars were analyzed in quantitatively of sauce sample that got lower rank sum The sauce recipe was not developed from this study completely. For the completion of the sauce recipe development, further studies should be done about the shelf life of the sauce and on stabilizers.