Abstract:
Tamarind tree is a well-known tree and grows all over the Sri Lanka. As the tamarind tree is very large, there is a tendency for incomplete harvesting from the ground. The tree bear profusely and there is a glut of tamarind during the season, which is short. Part of which goes waste, and a scarcity during the greater part of the year. Shelled tamarind is quite ‘wet’. In the retail outlets the material is heaped exposed. This mode of presentation in the exposed form results in the collection of dirt and dust and of course microbial contamination. As a result the product is clearly unhygienic. In the average household tamarind pulp is obtained via cold water extraction and squeezing by hand. This process is inconvenient, wasteful and time consuming.
A study was carried out to prepare a value-added product that is the best tamarind paste
formula with extended shelf life. At the same time we check the effect of packaging material type of raw material on its shelf life.In two occasions, consumer idea was known for the paste development. A preliminary study was conducted to identify the consumer’s preference for the paste recipe, other sensory characteristics of the paste and its packaging materials. Four tamarind paste formulae were prepared by changing the amount of the ingredient levels. In the second occasion a sensory evaluation was done with 30 judge for the selection of the best paste sample. But there is no
"significant different at 5 % level between paste samples. However, one best paste sample was selected by using mean score. Studies on the shelf - life revealed that product can be kept for ‘ more than 3 months At the same time, there was no effect by the types raw materials and packaging materials on the shelf life over 3 months. However further studies are recommended ' to carry out to investigate the actual shelf life of the product.
