Development and Organoleptic Evaluation of Malabar Tamarind (Garcinia cambogia) Paste

Abstract

It is crucial that we incorporate nutritious and medically significant components into our daily dietary intake during this modern era. One such medicinal plant that fits this description is Garcinia cambogia which is Also known as Malabar Tamarind. This plant is native to Asia and belongs to the Clusiaceae family, which is known for its medicinal properties. The Malabar Tamarind can be utilized in the form of a paste as a food preservative, tendering agent, flavoring agent, or food bulking agent for culinary purposes. The sensory acceptability of Malabar Tamarind paste is a crucial factor in its daily consumption. This study focused on the development and sensory acceptability of processed Malabar Tamarind paste. Malabar Tamarind is rich in antioxidant properties, which help boost immunity and promote good health. The research involved the formulation of the culinary paste, employing dried Malabar Tamarind rinds. The paste was evaluated through a recipe of ‘Rasam’ by a panel of 30 members using a hedonic scale test. The results showed that the paste was more distinguishable in terms of appearance, aroma, and mouthfeel rather than flavor and aftertaste. The paste had a dark brown to black color. These findings suggest that the paste made with Malabar Tamarind is a suitable alternative for culinary purposes, as it can replace Tamarind as a souring and tenderizing agent.