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

Quality Evaluation of Spicy Sauce Raw Tamarind

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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
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Issue

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

Section

Research Articles

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

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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

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