Development of sauce from locally available Hog plum (Spondias dulcis) in Bangladesh

Abstract

The experiment was conducted to develop sauce from fresh Hog plum and studied its storage life. To identify significant factor and base formulation, 32 full factorial designs were used. The “one factor at a time” optimization method was used to optimize formulation. The study showed that sugar, vinegar and their interaction have significant effect on overall acceptability in the development of Hog plum sauce. Sugar showed dominating effect on overall acceptability rather than vinegar. Optimal combination of sugar and vinegar were 160 g and 40 ml respectively for per kg raw Hog plum paste to make sauce. Chopped Onion(5%) and Garlic (2%), Cardamom, Black pepper, Cinnamon and Red chili (powdered) 1% of each, clove (head less) about 5 numbers, salt 1.5% and Na- benzoate 0.07% were common ingredient. TSS increased and vitamin C concentration decreased with storage period. The refrigeration temperature (4±10C) storage ensured better retention of chemical and sensory properties than room mean temperature (28±20C) storage. The storage stability of the Hog plum sauce was higher in refrigeration temperature (120-150 days) than room mean temperature (90-120 days).