Abstract:
This study aimed to investigate the impact of different amounts of Jaggery on the drying rate and quality of tamarind leather. Tamarind, known for its seasonal availability and functional properties, possesses antioxidant, anti-inflammatory, antimutagenic, and antidiabetic properties. Two drying methods, sun drying and dehydration using a dehydrator, were employed to assess the development and quality of tamarind leathers. The tamarind fruit was sorted, washed, soaked, and its pulp was extracted. Three quantities of Jaggery (10%, 15%, and 20%) were added to the tamarind pulp, with a control group containing no Jaggery. The pulp was spread onto trays and dried using the dehydrator (at 60 ± 4 ºC) and sun drying (at 53 ± 4 ºC) methods to obtain thin sheets of tamarind leathers. The products were then evaluated for drying behavior and physicochemical properties. Results showed that tamarind leather without Jaggery exhibited the highest drying rate, while the drying rate was lowest for tamarind leather containing 15% Jaggery. Significant differences were observed among the tamarind leathers in terms of rehydration ratio, drying ratio, texture, pH, titratable acidity, and total soluble solids. Among the various levels of Jaggery, the tamarind leather containing 15% Jaggery demonstrated the best quality performance. These findings suggest that the addition of Jaggery influences the drying rate and physicochemical properties of tamarind leather. The use of 15% Jaggery content resulted in tamarind leather with favorable quality attributes. This research provides insights into optimizing the drying process and enhancing the quality of tamarind leather for potential applications in the food industry.
Page(s):
209-209
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Drying methods
,
Quality
,
tamarind pulp
,
and leathers
,
Jaggery