Characterization and optimization of Tamarind squash formulations: chemical and sensory attributes

Abstract

The present investigation aimed to standardize the preparation process for Tamarind squash and evaluate the chemical composition and qualitative attributes of different combinations of Tamarind squash. Tamarind squash was prepared with three different flavors, with the treatments as follows: Tamarind juice (T₀), Tamarind juice + lemon (T₁), Tamarind juice + ginger (T₂), and Tamarind juice + lemon + ginger (T₃). The different combinations of Tamarind squash were evaluated for physicochemical analysis and organoleptic characteristics. The results of the statistical analysis showed that the treatments had a significant (P < 0.05) effect on the physicochemical and organoleptic traits. Tamarind squash (T₂), prepared with a combination of Tamarind juice + ginger, exhibited higher total soluble solids (59.90°Brix), moisture content (51.32%), pH (2.60), reducing sugar (9.07%), non-reducing sugar (14.31%), total sugar content (23.39%), vitamin C (46.75 mg/ml), and antioxidant activity (54.8 mMol/L), and also recorded a low titratable acidity (3.80%). In contrast, Tamarind juice (T₀), without any added flavors, showed the lowest values for all studied attributes. Higher values for organoleptic features such as color, aroma, and taste were observed in Tamarind squash (T₂), which also showed higher consumer acceptability. Among the various treatments, Tamarind juice with ginger extract (T₂) emerged as the optimal formulation, offering enhanced nutritional benefits and consumer acceptability. This product has significant potential for promotion as a functional beverage to improve nutritional values and offers immense opportunities to enhance the livelihood of the rural population.