Abstract:
Garcinia cambogia grows in a wide range the of the Sri Lanka and considerable
portion of garcinia is wasted during the harvesting season. To prepare a value added
product from garcinia here a study was carried out and determined the best
ingredients and ingredient levels for the gacinia sauce. Nine sauce varieties were
prepared by changing ingredients and ingredient levels. In three occasions consumer
ideas were taken for the sauce development. Sensory evaluation was done three
times. All sensory evaluations were done with thirty judges.
Total solids, total soluble solids, acidity and total sugars of the sauce sample that
was selected as the most preferable sample, were analyzed quantitatively.
Microbiological analysis of a fresh sample was carried to detect the safety of the
product and the efficiency of heat treatment.
Garcinia sauce with high level of pumpkin, low level of spices, low level of corn flour
and 8rix value of 39 was selected as the best sample. When microbial: colony count
was done no detectable colonies seen on plates. For the completion of the sauce
recipe development, further studies should be done on the shelf life of the sauce and
on stabilisers.
