Development and Characterization of Tamarind Kernel Chutney Powder for Functional and Sustainable Food Innovation

Increasing demand for convenience foods has contributed to the transformation of conventional items into shelf- stable, ready-to-eat product. By consider this growing demand, Tamarind kernels an underused by-product high in polyphenols and bioactive compounds, was chosen as the main component for its nutritional and water-absorbing capabilities. This research focuses on the development and characterization of a tamarind kernel-based instant chutney powder, which is a sustainable and functional alternative to perishable chutneys. The physio-chemical characterization was estimated includes bulk density, tap density, Hausner ratio, Carr’s index, titratable acidity, pH, moisture content, water absorption capacity, oil absorption capacity and energy value are 0.465 g/cm3, 0.625 g/cm3, 1.34, 25.6%, 1.1%,5.9 ,5.8%,2.691g, 2.066g and 359.7kcal/100g resulted with good flowability, flavour and offering a balanced diet. Therefore, Tamarind kernel chutney powder offers a sustainable, healthy and functional food that suitable for modern dietary lifestyle.