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Use of fungal pectic enzyme in the production of tamarind concentrate.

Jaleel, S. A. and Narayana, K. and Sreekantiah, K. R. and Ramanathan, P. K. (1980) Use of fungal pectic enzyme in the production of tamarind concentrate. Indian Food Packer, 34 (5). 12-13, 4 ref..

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Abstract

Tamarind fruit is used as an acidulant in various food preparations in India. A ready-to-use tamarind concentrate has been developed, but it has certain drawbacks. In order to overcome these drawbacks and to obtain a product of standard quality an enzymic processing method was investigated. The tamarind pulp was extracted by tempering it in cold or hot water in a blender followed by squeezing through cloth. Pectin enzyme concentrate (PEC) was used for depectinizing the pulp. After 15 h of reaction time, the juice was expressed and analysed. Results are tabulated. Data show that PEC aids extraction. Even at 1.0% almost max. extraction was reached. From 5 kg of tamarind pulp, 3.46 kg of free-flowing concentrate was obtained with the following characteristics: Brix 75.0, acidity 18.1% and pH 2. Treatment with PEC gave a clear juice, which on concn. gave an acceptable product which was non-viscous and free-flowing.

Item Type: Article
Uncontrolled Keywords: PULPS-; tamarind concentrates, pulps fungal pectic enzymes processing for; FUNGI-; PECTIC-ENZYMES; FRUITS-SPECIFIC; ADDITIVES-
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Apr 2012 04:15
Last Modified: 26 Apr 2012 04:15
URI: http://ir.cftri.com/id/eprint/6709

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