Vol. 11, Issue 3 (2022)

Author(s):
Manendra Kumar Ghritlahare, Pratibha Katiyar, Nutan Singh and PS Pisalkar

Abstract:
Saja (Terminalia tomentosa) is a member of the Combretaceae family also known as crocodile bark tree and its all part i.e. bark and leaves used in medicinal purpose. Various Physico-chemical properties of natural gum exudates are useful in the food industry. As thickening, gelling and emulsifying agents and stabilizers it is also used as adhesives, binding agents, crystal inhibitors, clarifying agents, encapsulating agents, flocculating, foam stabilizers, swelling agents etc. Gum enhancers enhanced the exudation of gum from tree trunk. The exudation of gum was higher in gum enhancers when it was compared with traditionally tapped gum. Physicochemical characteristics were analyzed in saja gums ranges i.e. pH (5.24, 5.20), solubility (46.07 and 77.05%), viscosity (933 cPs), moisture content (9.51%, 9.78%), protein (2.02%, 1.78%), fat (1.10%, 1.50%), fiber (84.03, 84.02), tannin (0.544, 0.062), alkaloid (0.607, 0.59), Ash content (3.51%, 4.92%) and acid insoluble ash (6.36%, 6.28%). Major elements (Ca, Mg, and K) were found in gum tapped by traditional method as well as extracted via using gum enhancers. Thermal analysis (DSC and TGA) have shown the exothermic peak at 150 ⁰Ϲ and TGA analysis indicated three peaks in range up to 900 ⁰Ϲ.