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Tamarind seed: properties, processing and utilization.

Kumar, Chandini S and Sila, Bhattacharya (2008) Tamarind seed: properties, processing and utilization. Critical reviews in food science and nutrition, 48 (1). pp. 1-20. ISSN 1040-8398

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Abstract

Tamarind seed is an underutilized byproduct of the tamarind pulp industry. Only a small portion of the seed, in the form of tamarind kernel powder (TKP), is used as a sizing material in the textile, paper, and jute industries. Though many applications of this seed are possible, there have been hardly any other uses for it including using it as an additive in food formulations. The excellent gelling cum adhesive characteristics of the decorticated seed powder can lead to several applications in food and pharmaceutical industries which are evident by the number of research papers as well as patent applications. This article thus focuses on the possibilities of using the seed in several food and non-food industries with particular reference to physical and engineering properties, hydration behavior, rheological properties, functional and nutritional characteristics, and the processing of the tamarind seed for wider applications.

Item Type: Article
Uncontrolled Keywords: tamarind seed, roasting, kinetics, physical properties, flow behavior, TKP, testa
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Aug 2008 06:46
Last Modified: 30 May 2012 09:53
URI: http://ir.cftri.com/id/eprint/1811

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