Asian Journal of Advances in Agricultural Research

Tamarind is a widely grown tree in the Indian subcontinent and the fruit pulp plays a major role in south Indian cuisine for enhancing both traditional and contemporary recipes. The tamarind fruit pulp was primarily dried (48 hours) in a solar dryer to achieve a moisture content of 9% (w.b.), and the five treatments were made by combining dried tamarind pulp with corn flour in the ratios of 1:1, 1.5:1, 2:1, 2.5:1, and 3:1. All treatments were analysed for physicochemical, sensory evaluation, and time required for partial and complete solubility of produced tamarind pellets under varied temperature settings (55℃, 65℃, and 100℃) and with and without stirring. The sensory evaluation results indicate that a 3:1 sample ratio has higher overall acceptance (8.4±0.1316). The pH and acidity of each sample show an inverse relationship. The most accepted sample (3:1) had a higher acidity value of 17.2±0.13127% and a lower pH of 2.74 ±0.13139% compared to other treatments. The time required to dissolve all treatments decreased as the temperature increased throughout the stirring technique. The 3:1 sample took 5.1 and 8.5 minutes to achieve partial and entire solubility at 100℃ with stirring. Tamarind content has a significant impact on tamarind pellet solubility. Ready-to-use tamarind pellets were produced as a result of efficient tamarind utilization. It can be used instantly during the cooking process, saving time on making tamarind paste.