Preparation of jelly from dietary fiber isolated from Cassia fistula and Tamarindus indica seeds

Abstract

The increase in diabetic, obesity and gastrointestinal disorder has increased the demand of dietary fiber products. Five jelly formulations were prepared using Pectin, Tamarindus indica soluble fiber (TSF) and Cassia fistula soluble fiber (CSF) either combination or alone and stored at 4°C and 43°C from first to sixty days for evaluation of shelf life. Jelly samples were evaluated for physical and sensory properties. Pectin and the combination of dietary fibers had reduced syneresis as compared to the TSF jelly. The combination of TSF with CSF resulted into an appreciably higher moisture content and lower total soluble content in comparison of pectin combinations. The overall acceptability, odour, taste, texture, spreadability and sensory attributes for TSF and CSF combination averaged 4.5-4.75 in a 5-point hedonic scale consumer acceptance study.