DEVELOPMENT OF GARCINIA SAUCE

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.