Abstract:
The development of a tamarind gummy jelly candy represents a novel approach to
adding value to underutilized tamarind (Tamarindus indica). This addresses the
limited product availability of this nutritious and distinctive sweet-sour flavoring fruit
in the local market. This study focused on the formulation, production, sensory
evaluation, nutritional analysis, physicochemical parameter evaluation, and shelf-life
evaluation to develop a healthier, nutritious, and consumer-appealing high-quality
product. In the first experiment, five formulations were developed through
preliminary trials by optimizing the raw materials and time-temperature
combinations. After selecting the best formulation from sensory evaluation, two more
experiments were conducted to identify the optimal tamarind incorporation method
and the most suitable gelling agent. The best formulation was selected through
sensory evaluations along with physicochemical analysis. The selected formulation
of tamarind pulp with gelatin consisted of tamarind pulp, (20%), sugar (20%), water
(50%), gelatin (10%), and food preservative (0.1%). The moisture content of the
product was 38.6±0.09% and with a low ash content of 0.9±0.06%, and a pH of
4.0±0.08. The water activity was 0.8±0.01 and the color values (L*, a*, b*) were
35.4±1.25, 2.1±0.29, and 4.3±0.30, respectively. Texture measurement showed a
firmness of 10.3±0.73 N while the total soluble solid was 64.3±0.92°Brix. In terms
of macronutrients, the product contained crude fat (0.2±0.01%), crude protein
(23.5±0.14%), and crude fiber (0.8±0.09%). Additionally, it had an ascorbic acid
content of 125±6.56 mg per 100 g, antioxidant capacity (DPPH) of 55.9±1.46%, and
total phenolic content of 16.2±1.66 mg g-1 GAE. The results revealed that the
developed candy possesses acceptable sensory characteristics, and the total plate
count, yeast and mold count and Escherichia coli were undetectable over the two month storage period. In conclusion, a tamarind-based gummy jelly candy with a 2-
month storage period can be successfully developed, offering a nutritious option for
consumers.
