Please use this identifier to cite or link to this item:
Extraction and Characterization of Gel-Forming Constituent from Tamarind Seed (Tamarind Polysaccharide Powder)
- Tamarind seed is a by-product of the commercial utilization of the fruit, however it has several uses. Wasted decorticated kernels contained 46 to 48% of a gel-forming substance. Polysaccharides obtained from tamarind seed kernels from mucilaginous dispersions with water and possess the characteristic property of forming gels with sugar concentrates for fruit pectins. Tamarind polysaccharide can be used as a gel formation agent and may be substituted for fruit pectins. This present work emphasized on extracting gel-forming constituent from tamarind seed for using in food processing industry. The extraction was carried out by dehulling, grinding, boiling in hot water, concentrating and precipitation by using ethanol. The physical and chemical characteristics of product such as moisture content, ash content, pH, solubility and gel-forming properties were determined. The quality of extracted pectin in terms of jelly grade and degree of esterification were compared with those obtained from commercial pectin.
Win Yu Mon
- University of Yangon Research Journal