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

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Title Studies on the characteristics of some products from tamarind (Tamarindus indica) kernel.
 
Creator Bhattacharya, K. R.
Bal, S
Mukherjee, R. K.
Bhattacharya, K. R.
 
Subject 18 Processed foods
30 Spices/Condiments
 
Description 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.]
 
Date 1994
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7890/1/jfst%201994%2031%281%29%20372.pdf
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