Zero Hunger (SDG 2), Good Health & Well-being (SDG 3)
Application of Tamarind (Tamarindus indica L.) Seed Gum in the Manufacturing of Orange (Citrus sinensis) Jelly
Sharlene Roberts* Guyana
Plant gums are widely used generally at low concentrations of less than 5% as food additives to provide texture, to prevent ice crystal formation, to maintain crispness and to retain moisture in food. Plant gums are used as an emulsifier/ stabilizer or thickening agents in products such as food, cosmetic and pharmaceuticals. The Caribbean as a whole is abundant in gum producing plants, yet these resources are underutilized and gums are continually imported for use. It is therefore desirable to have a stable and economic supply of this abundant useful material. Therefore the objective of this research is to explore non-traditional sources of plant gums, specifically the tamarind seed. Also, to determine an appropriate methodology for the removal of Tamarind fruit pulp from its seed and to formulate the production of orange jelly using Tamarind seed gum. In this research, Tamarind seed gum was extracted and applied in the manufacture of orange jelly and no significant difference was found to exist between the orange jelly made with tamarind seed gum and orange jelly made with pectin. The results obtained from the significant difference calculation (1.05), was not greater than the t value (2.093). Overall for the sensory evaluation, the orange jelly with tamarind seed gum was found to be more acceptable than the orange jelly with pectin. Orange jelly with tamarind seed gum had a majority acceptability of 60 % while it was 50 % for the jelly made with pectin. This confirms that tamarind seed gum is a good substitute for pectin in the formulation of orange jelly.
P35
© The Author(s), 2023
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