Proximate and Functional Characterization of Developed Malabar Tamarind (Garcinia cambogia) Paste

Abstract

Garcinia cambogia, widely recognized for its potential health benefits, has been traditionally utilized in culinary and medicinal applications. This study investigates the functional and nutritional properties of a developed Malabar tamarind (Garcinia cambogia) paste with potential applications in the food industry. The paste was analyzed for its functional attributes including foaming, water and oil holding properties. All the nutrients (moisture, protein, crude fat, fiber) estimated during the study were analyzed by using standard AOAC methods. Carbohydrate was estimated by difference method. The findings indicate that the Malabar tamarind paste exhibits favorable functional properties, making it suitable for various food formulations. The results reveal that Malabar Tamarind paste is rich in moisture and carbohydrates, with significant amounts of dietary fiber and minimal fat content. The paste exhibited excellent water holding and oil absorption capacities, indicating its potential as a thickening and stabilizing agent in food products. Overall, this study provides valuable insights into the utilization of Malabar tamarind paste as a functional ingredient in food product development, offering opportunities for innovation and diversification in the food industry.