Optimization of Value Added Products from under-Utilized Tamarind Kernel Powder

Abstract

Aim:  To develop value added products from Tamarind kernel powder (TKP). Place and Duration of Study: Department of Food Science and Nutrition, Community Science College and Research Institute, Madurai. Methodology: The nutritional value of TKP and the potential of TKP as a food additive were investigated. The TKP and commercial additives were experimented under the refrigerated and room temperature for their viscosity properties in order to identify the potential of TKP as a thickening agent. Standardization for the level of incorporation was done in Mango smoothie using TKP as thickening agent in the rate of T1-0.25%, T2-0.50%, T3-0.75%, T4-1.00%. Results: The performance of TKP as thickening agent was not considerably higher. Its performance was not significantly higher on comparison with commercial thickening agents. Xanthan gum ranked high among all the additives in terms of thickening property. Among the different incorporations of tamarind kernel powder T4 performed best in terms of viscosity. Conclusions: The results indicate that TKP have poor thickening property. To improve this property the TKP can be subjected to structural modification and isolation of polysaccharide which would yield better results. TKP as a food additive replacing conventional food additives will be a great boom to the food industry. There will be increase in anti-oxidant and phytochemical property of the resultant product.