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Tamarind (Tamarindus indica), an acidulant spice, is a rich source of tartaric acid, an iron absorption promoter. Hence, in this context, the study aimed at formulating iron fortified tamarind based spice mixes used for South Indian dishes (Puliyogare, Rasam, Bisibele-bhat and Sambar) and analyze their nutritional and sensory quality. Masala powders were formulated using tamarind powder, pulses, salts and spices and fortified with either ferrous sulfate or ferrous fumarate to yield 2.0 mg iron/100g or ml of serving. Non-fortified products served as controls. Products were analyzed for nutrients, anti-nutrients and bio accessible iron using standard methods and evaluated for sensory attributes by 48-60 members. The range of constituents in dry tamarind and control masala powder per 100g respectively were as follows:- protein, 3.68 and 5.30-8.70%; fat, 0.36 and 3.26-6.80%; iron,18.27 and 6.2-11.5mg; calcium, 97.4 and 120.6-198.9mg; oxalates, 120.1 and 156.5- 366.2mg; phytates, 728.4 and 122.2- 176.7mg and tannins, 1240 and 204-233.2mg. Iron content in fortified products ranged from 28.3-47.2mg/100g respectively. More than 70% of iron was bioaccessible in iron fortified products, in comparison to 30-37% in control products. All the products were highly acceptable by panel members for all sensory attributes.
Mamatha et al. (Fri,) studied this question.