Physico-Chemical Properties of Tamarind (Tamarindus indica L.) Leather Affected by Different Drying Methods and Thickening Agents
Year: 2025
Type: article
Abstract: the data on crude fiber and ascorbic acid were monthly recorded as well as microbial analyses (cfu/g) were recorded at 0 day and 3 months.There were highly significant differences in moisture content, TSS, TTA, pH, ascorbic acid and crude fiber contents of tamarind leather.In comparison of drying methods, the hot air oven methods took 8-10 hours to reach water activity of 0.62.However, sun drying took 10-20 hours to achieve the same value.There was a decreasing trend in TSS, pH, ascorbic acid, and fiber, while TTA and moisture content gradually increased throughout the storage period.The combination of sun drying combined and CMC resulted in the highest microbial load whereas hot air oven drying with cassava starch in leather making showed the lowest microbial load.This study revealed that cassava starch is the best thickening agent and the hot air oven method is the most efficient drying method among the treatments.
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4414129724