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Studies on modified tamarind kernel powder. I. Preparation and physicochemical properties of sodium salt of carboxymethyl derivatives.

Prabhanjan, H. (1989) Studies on modified tamarind kernel powder. I. Preparation and physicochemical properties of sodium salt of carboxymethyl derivatives. Starch/Staerke, 41 (11). pp. 409-414.

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Abstract

[Several types of physical and chemical modifications are known to enhance the quality and acceptability of tamarind kernel powder (TKP) products in food industries.] Sodium salts of O-carboxymethyl derivatives of TKP at different levels of substitution, were prepared in isopropanol medium. Derivatives were characterized by degree of substitution (DS), intrinsic viscosity and elution profile on gel permeation chromatography. Alkaline solutions, purified by alcohol precipitation showed higher intrinsic viscosity due to an alkali soluble fraction. Solution properties of the derivatives as a function of DS were found to be affected both by the substituent groups and by the alkali used for derivatization. Swelling power, solubility and tolerance to organic solvents of the derivatives increased with increasing carboxymethylation. Interaction properties of TKP with calcium chloride and sodium tetraborate were reversed upon carboxymethylation.

Item Type: Article
Uncontrolled Keywords: DRIED-FOODS; FRUITS-SPECIFIC; INSTANT-FOODS; POWDERS-; TAMARINDS-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2012 09:09
Last Modified: 23 Jul 2012 09:09
URI: http://ir.cftri.com/id/eprint/6401

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