Formulation and optimisation of a spicy sauce from raw tamarind: Impact on physicochemical, nutritional and sensory proper

Quality Evaluation of Spicy Sauce Raw Tamarind

Downloads

Published

2026-03-31

DOI:

https://doi.org/10.58993/ijh/2026.83.1.16

Keywords:

DTS-1, spicy sauce, bacterial count, pectin, sensory score
Dimensions Badge

Issue

Vol. 83 No. 01 (2026): Indian Journal of Horticulture

Section

Research Articles

License

Copyright (c) 2026 Varsha K, Bhuvaneshwari G, Vasant M. Ganiger, Sudarshan S., Shailaja P

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Varsha K Division of Food Science and Postharvest Technology, ICAR- Indian Agricultural Research Institute, New Delhi, 110012
  • Bhuvaneshwari G Department of Post Harvest Management, College of Horticulture, Bagalkot, University of Horticultural Sciences, Bagalkot (Karnataka) 587104, India.
  • Vasant M. Ganiger DE Office, University of Horticultural Sciences, Bagalkot (Karnataka), India. 587104
  • Sudarshan S. Division of Agronomy, ICAR- Indian Agricultural Research Institute, New Delhi, 110012
  • Shailaja P ICAR-Indian Institute of Horticultural Research, Hesaragatta, Bengaluru, 560089

Abstract

Tamarind is a nutritious and drought tolerant wild fruit that is underutilized in most of the countries including India. An experimental study was carried out to develop and optimize a spicy sauce derived from raw tamarind pods of the DTS-1 variety, with subsequent evaluation of its physicochemical, nutritional, sensory, and microbial parameters. The study was conducted to formulate and optimize nine formulations with varying levels of sugar, salt, vinegar, and pectin, which were evaluated during 90 days of ambient storage. Results indicated significant differences among treatments regarding color, taste, odour, consistency, total soluble solids, titratable acidity, ascorbic acid, total phenols, and microbial load. Treatment T7 (1.5 g salt, 25 g sugar, 1 ml vinegar, 0.5 g pectin) showed excellent sensory acceptability, color retention, and microbial safety. The study concludes that the optimized raw tamarind spicy sauce possesses potential characteristics for commercial production, providing a value-added product with improved shelf life and consumer preferences.

How to Cite

K, V., G, B., Ganiger, V. M., Sudarshan S, & P, S. (2026). Formulation and optimisation of a spicy sauce from raw tamarind: Impact on physicochemical, nutritional and sensory proper: Quality Evaluation of Spicy Sauce Raw Tamarind. Indian Journal of Horticulture, 83(01), 114–120. https://doi.org/10.58993/ijh/2026.83.1.16

Downloads

Download data is not yet available.

References

1. Abdi, S.M. and Serrem, C.A. 2013. Process development, nutrient and sensory qualities of hot and sweet sauce with tamarind (Tamarindus Indica L.). Afr. J. Educ. Sci. Technol. 1(1):88-99.

2. Apaiah, R. K. and Barringer, S. A., 2001. Quality loss during tomato paste production versus sauce storage. J. Food Process. Preserv. 25(4):237-50.

3. Begum, S., Das, P. C. and Karmoker, P. 2018. Processing of mixed fruit juice from mango, orange and pineapple. Fundam. Appl. Agric. 3(2):440-45.

4. Chouhan, Y. K., Fransis, A., Sahu, D. and Thakur, R. 2019. Optimization of enzymatic concentration in tamarind pulp extraction. IJCS. 7(5):2953-56.

5. Crowe, K. M. and Murray, E. 2013. Deconstructing a fruit serving: comparing the antioxidant density of select whole fruit and 100% fruit juices. J Acad Nutr Diet, J. Acad. Nutr. Diet. 113(10):1354-58.

6. El-Siddig, K. 2006. Tamarind: Tamarindus indica L. (Vol. 1). Crops for the Future, Southampton, UK, 188p.

7. Ghaly, M. F., Albalawi, M. A., Bendary, M. M., Shahin, A., Shaheen, M.A., Abu Eleneen, A.F., Ghoneim, M. M., Elmaaty, A. A., Elrefai, M. F., Zaitone, S. A. and Abousaty, A. I. 2023. Tamarindus indica extract as a promising antimicrobial and antivirulence therapy. Antibiotics, 12(3):464.

8. Hossain, M. B., Akhy, A. A., Habib, M. A., Hossain, M. A. A., Hossain, M. S. and Syduzzaman, M. 2025. Proximate composition, phytochemical properties, antioxidants activity and effect of refrigeration for long time storage of two different taste and maturity stage of Tamarindus indica pulp. Food Chem. Adv. 8:101094.

9. Iftikhar, M. A., Pasha, T. N., Inayat, S., Javed, K. and Ullah, R. 2023. Effect of concentration of culture on incubation time, storage and sensory characteristics of set yoghurt. Pak. J. Agri. Sci. 60(1):149-61

10. Food Safety and Standards Authority of India. 2020. Food Safety and Standards (Contaminants, Toxins and Residues) First Amendment Regulations. FSSAI web resource. https://www.fssai.gov.in/upload/ uploadfiles/files/Compendium_Contaminants_ Regulations_20_08_2020.pdf. Accessed 12 Mar 2025.

11. Isha, D. and Milind, P. 2012. Imlii: A craze lovely. Int. Res. J. Pharm. 3(18):110-115.

12. Krishna, R. N., Anitha, R. and Ezhilarasan, D., 2020. Aqueous extract of Tamarindus indica fruit pulp exhibits anti-hyperglycaemic activity. Avicenna J. Phytomed. 10(5):440.

13. Madaan, R., Bansal, G., Kumar, S. and Sharma, A., 2011. Estimation of total phenols and flavonoids in extracts of Actaea spicata roots and antioxidant activity studies. Indian J. Pharm. Sci. 73(6):666.

14. Pandian, N. K. S., Prithya, S., Kamaleeswari, K. and Kishore, S.G. 2024. Development of ready to use pellets from tamarind (Tamarindus indica L.) fruit pulp. AJAAR. 24(10):1-8.

15. Ranganna, S., 1986. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.

16. Shakir, I., Durrani, Y., Hussain, I., Qazi, I. M. and Zeb, A. 2008. Physicochemical analysis of apple and pear mixed fruit jam prepared from varieties grown in Azad Jammu and Kashmir. PJN. 7(1):177-80.

17. Singh, S. K. and Sharma, M. 2017. Review on biochemical changes associated with storage of fruit juice. Int. J. Curr. Microbiol. Appl. Sci. 6(8):236-45.

18. Sumitha, N., Tiwari, R.B. and Patil, R.A. 2015. Suitability of packaging and storage conditions for osmo-air dried aonla segments. Proceedings of the National Academy of Sciences, India Section B: Biol. Sci. 85(1):203-209.

19. Tumpa, B.D., Sondhi, R., Akter, N. and Alim, M.A. 2021. Biochemical, sensory and storage ability assessment of different tamarind drink formulations. Fundam. Appl. Agric. 6(2):163-71.

20. Zahangir, M. M., Haque, F., Mostakim, G. M. and Islam, M.S. 2015. Secondary stress responses of zebrafish to different pH: Evaluation in a seasonal manner. Aquac. Rep. 2:91-96.

Similar Articles

<< < 3 4 5 6 7 8 9 10 11 12 > >> 

You may also start an advanced similarity search for this article.