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  1. University of Yangon
  2. Department of Industrial Chemistry

Extraction and Characterization of Gel-Forming Constituent from Tamarind Seed (Tamarind Polysaccharide Powder)

http://hdl.handle.net/20.500.12678/0000002092
http://hdl.handle.net/20.500.12678/0000002092
43e27616-d111-43f3-a69b-ab0fa17c2452
b2d7fa9c-92ea-47f1-a791-6eb31d9bec6c
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Extraction Extraction and Characterization of Gel-Forming Constituent ....pdf (256 Kb)
Publication type
Journal article
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Publication
Title
Title Extraction and Characterization of Gel-Forming Constituent from Tamarind Seed (Tamarind Polysaccharide Powder)
Language en
Publication date 2016
Authors
Win Yu Mon
Description
Tamarind seed is a by-product of the commercial utilization of the fruit, however it has several uses. Wasted decorticated kernels contained 46 to 48% of a gel-forming substance. Polysaccharides obtained from tamarind seed kernels from mucilaginous dispersions with water and possess the characteristic property of forming gels with sugar concentrates for fruit pectins. Tamarind
polysaccharide can be used as a gel formation agent and may be substituted for fruit pectins. This present work emphasized on extracting gel-forming constituent from tamarind seed for using in food processing industry. The extraction was carried out by dehulling, grinding, boiling in hot water, concentrating and precipitation by using ethanol. The physical and chemical
characteristics of product such as moisture content, ash content, pH, solubility and gel-forming properties were determined. The quality of extracted pectin in terms of jelly grade and degree of esterification were compared with those obtained from commercial pectin.
Keywords
gel-forming constituent
Identifier https://uyr.uy.edu.mm/handle/123456789/605
Journal articles
University of Yangon Research Journal
Conference papaers
Books/reports/chapters
Thesis/dissertations
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