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Studies on the characteristics of some products from tamarind (Tamarindus indica) kernel.

Bhattacharya, K. R. and Bal, S and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Studies on the characteristics of some products from tamarind (Tamarindus indica) kernel. Journal of Food Science and Technology, 31 (5). 372-376, 19 ref.. ISSN 0022-1155

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Abstract

Effect of incorporation of tamarind seed powder (TSP) into bread, biscuits, and jelly on product quality was investigated. Breads were prepared from wheat flour (control) and wheat flour + TSP blends (5, 10, 15, and 20%); biscuits were also prepared using wheat flour (control) and wheat flour + TSP blends (15, 25, and 35%). For jelly, roasted TSP was mixed with the other jelly ingredients, then boiled, and filtered. The specific vol. and springiness of bread decreased with increasing TSP levels, and bread hardness increased. Cohesiveness remained unaffected by TSP addition. Incorporation of increasing levels of TSP affected hardness, crispness, and thickness of biscuits considerably; however, flavour was only slightly affected. Bread and biscuits containing up to 15% TSP in the flour blend were acceptable to a taste panel. Jelly containing TSP had a grade of 80-85. Comparison of sensory scores showed a nonsignificant difference between TSP and pectin jellies. It is concluded that low-cost TSP could be a good substitute for costly pectin in making jelly. [From En summ.]

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; BISCUITS-; BREAD-; DESSERTS-; DRIED-FOODS; FRUITS-SPECIFIC; INSTANT-FOODS; JAMS-; PROCESSED-FOODS; SEEDS-; SUGAR-CONFECTIONERY; JELLY-; POWDERS-; TAMARINDS-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2019 10:24
Last Modified: 04 Jun 2019 11:00
URI: http://ir.cftri.com/id/eprint/7890

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