2. INTRODUCTION
Tamarindus indica L. (Tamarind) belongs to the dicotyledonous family
Leguminosae. which is the third largest family of flowering plants with a total
of 727 genera and 19.327 species
T. indica tree is well known for its fruit, which initially shows a reddish-brown
color that turns black or black-brown, aromatic and sour on ripening.
3. CONTINUED
Tamarind fruit pulp has a sweet acidic taste due to a combination of high
contents of tartaric acid and reducing sugars
They are used to make curries, salads, stews and soups. Tamarind is
indigenous to tropical Africa but it has been introduced and cultivated
worldwide in over 50 countries.
The major production areas are in the Asian countries -India and Thailand,
but also in Bangladesh, Sri Lanka, Thailand and Indonesia
CANDY DEFENITION:
candy refers to both sugar- and cocoa-based confections. specifically sugar
candy, is a confection made from a concentrated solution of sugar in water.
With fruits or vegetables by addition of sugar to bring the product to a shelf
stable state. Fruits and vegetables like apples, ginger, mangoes, guava, carrot
and papaya pulp are being used to prepare candies.
4. ORGANOLEPTIC EVALUATION OF THE TAMARIND CANDY
Score: 5- Very good 4-Good 3- fair 2- poor 1- very poor
Mean scores obtained for the tamarind candy revealed that the appearance, color,
flavor, taste and overall acceptability of tamarind candy prepared with dry ginger powder was
very good. Whereas, the sensory criteria like appearance and color was good and acceptable in
candy prepared with pepper powder, but the flavor and taste was not up to the mark. This might
be due the pungent flavor of pepper. Flavor plays an important role in acceptability of a product.
s.no Criteria A B
1 Appearance 4.6 4.35
2 Color 4.1 3.95
3 Consistency 3.0 2.95
4 Taste 4.0 3.75
5 Overall
acceptability
3.25 2.9
5. NUTRITIVE VALUE OF TAMARIND CANDY
• Results showed that about 100g, tamarind candy provides 394
k.cal,96.86g,173.7and 13.6mg of energy, carbohydrate, calcium and iron
respectively.
• Out of 123 g of raw materials used, the final yield of the candy weighed around
100 g. Each weighed around 2.5g .Total number of candies obtained were about
forty. Nutritive value for one candy is manipulated and given in the table below
Ingredients Energy
(kcal)
Carbohydrate(g
)
Calcium(mg) Iron(mg
)
Tamarind powder (70g) 191 47 119 11.9
Jaggery (50g) 192 47.5 40 1.3
Dry ginger powder(3g) 2.0 1.47 13.8 0.37
Pepper powder(3g) 9.0 0.89 0.9 0.03
Total
394 96.86 173.7 13.6
6. COST CALCULATION FOR TAMARIND CANDY
Cost of one candy comes : Rs. 1.40/-
Cost of processing, packing, transportation :0.6 paisa
Total cost per candy :Rs.2.00/-
S.NO INGREDIENTS A cost (Rs) B cost (Rs)
1 Tamarind powder (70g) 49 49
2 Jaggery (50g) 6.25 6.25
3 Dry ginger powder (3g) 1.5 0
4 Pepper (3) 0 1.2
Total cost of candy for
40 no's
56.75 56.45
8. CONCLUSION
Spices are the source of many phytonutrients that are under consumed,
including dry ginger, jaggery and pepper. Most spices help in digestion and
used to avoid flatulence, acidity etc. Tamarind candy is prepared using-
tamarind, dry ginger, jaggery and pepper. The candy was organoleptic ally
evaluated. The result showed that the candy with dry ginger was acceptable
whereas candy with pepper was disliked , due its higher spiciness.
Tamarind candy prepared with addition of ginger powder would enhance the
digestion and helps to get relief from flatulence problems. In addition it could
help during cold and cough also. Cost of the candy is also quite economical
that suits all sectors of population.
