Vol. 13, Issue 3 (2024)

Author(s):
Raveena Leivon and Chingakham Basanti Devi

Abstract:
Tamarind is abundantly available in the North-Eastern states of India, particularly Manipur. However, the major mode of consumption is as it is. The study aimed to utilise the locally available tamarind fruit in preparation of sweet and spicy sauce. The developed sauce was standardised using varying concentration of ingredients. The standardised recipe was subjected to sensory evaluation by 25 semi-trained panel members to assess the most accepted trial. Recipe trial no. 3, containing 70 g sugar, 1 teaspoon of red chilli powder and 1 tbsp. corn starch was found to be the most desirable one in terms of flavour, consistency and appearance.