A studies of Tamarind pulp in tamarind gummy products for Kaosan Community Enterprise

Abstract

The objective of this research to study the basic 3 formulas of tamarind gummy products ,physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results show the basic formula of tamarind gummy be recognized to study in the next step.

The results show the basic formula of tamarind gummy accept on the like moderately (7). Then, tamarind pulp substituted at 0 25 52 75 and 100 by weight of tamarind. At 0 percentage of tamarind pulp substituted renewable panelists for the most respected. However, estimates, replacing the 50 percent level still has to accept the product tasting of tamarind gummy.

The chemical composition of tamarind gummy were 371.25 Kcals of total energy, 4.05 of energy from fat, 0.64 of protein, 0.45 of fat, 3.44 of ash, 91.16 of carbohydrate and 4.56 of crude fiber.

For the technology transfer of tamarind gummy at community enterprise, the participants were satisfied in all of all aspects.

However, substituted of tamarind pulp in tamarind gummy can be extra consideration of chemical composition of ingredients such as sugar and fiber for acceptance of tamarind gummy of these features may affect to physical properties such as in color and texture of production should be intensive studied.