Effect of corn starch on the chemical properties and sensory attributes of tamarind sauce

Abstract

Tamarind (Tamarindus indica L.) is a unique sweet-sour fruit widely grown in many countries. Rich in nutritional value, tamarind has been popularly used in food products due to its content of carbohydrates, organic acids, vitamins, and minerals—especially in the form of tamarind sauce. However, its high tartaric acid content presents challenges in terms of texture, mouthfeel, and thickness, all of which affect consumer preferences. The aim of this study was to evaluate the effects of different concentrations of cornstarch on the chemical properties and sensory qualities of tamarind sauce. A completely randomized design (CRD) was used to analyze the chemical and sensory parameters. Cornstarch was added in four treatment groups: control (T0), 1% (T1), 2% (T2), and 3% (T3), with all other ingredients held constant. The results showed no significant differences (p > 0.05) in chemical properties among the treatments. However, significant differences (p < 0.05) were found in all sensory attributes. The treatment with 2% cornstarch (T2) received the highest scores, particularly in color (3.15 ± 0.88), thickness (3.45 ± 0.69), sweetness (3.30 ± 0.66), saltiness (3.20 ± 0.83), and overall preference (3.15 ± 0.99), indicating strong consumer acceptance. In conclusion, incorporating 2% cornstarch is recommended for commercial tamarind sauce production to enhance sensory appeal and consumer satisfaction. However, this study focused only on chemical and sensory qualities, not on product shelf life. Therefore, further studies should investigate the effects of packaging on the shelf life of tamarind sauce to support its commercial application.