Vol. 11, Special Issue 5 (2022)

Author(s):
Dr. P Vennila

Abstract:
Tamarind seed kernel powder is an important by-product of tamarind pulp industry. Tamarind seed kernel powder contains a polysaccharide known as xyloglucan. Tamarind xyloglucan is commonly known as ‘tamarind gum’. It is used for thickening, stabilizing and gelling agent in processed food. A study was undertaken to utilize the functional properties of tamarind seed kernel powder as a food additive in the selected processed products. For optimization of tamarind seed kernel powder, it was incorporated at different level in the production of fruit and vegetable based products viz., mango RTS, pineapple squash, pineapple jam, guava jelly, tomato ketchup and instant vegetable soup mix. All the products were prepared as per the standard procedures and FSSAI specification. A control sample of each product was also prepared by using pectin for comparison. Organoleptic evaluation studies showed that an optimum incorporation level of tamarind seed kernel powder in the processed foods viz., RTS, squash, jam, jelly, ketchup and soup mix was 0.3, 0.4, 1.0, 0.5, 0.2 and 15.0 percent respectively.