{"_buckets": {"deposit": "f2a8129d-ec15-4897-ad03-476b552fad50"}, "_deposit": {"created_by": 23, "id": "5646", "owner": "23", "owners": [23], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "recid", "value": "5646"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/5646", "sets": ["user-um"]}, "communities": ["um"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Extraction and Characterization of Stabilizer from Tamarind Seeds and Its Utilization in Pomelo Juice", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The present research work emphasized on the preparation of stabilizer from tamarind seeds and its utilization in pomelo juice. The tamarind seed testa and its kernel were separated by roasting and subsequent pounding, grinding and screening to obtain tamarind kernel powder. The tamarind seed polysaccharide was extracted from tamarind kernel powder by extraction with ethanol. The effects of amount of citric acid, amount of distilled water and soaking time on the yield percentage of tamarind seed polysaccharide were determined. The maximum yield percent 42.8 %w/w of tamarind seed polysaccharide was obtained using (50) g of tamarind seed kernel powder, (5) g of citric acid and 1200 ml of distilled water at 25-30˚C soaking temperature for (12) hours. The physico-chemical characteristics such as moisture content, ash content, crude fiber content, crude fat content, protein content, carbohydrate content, total solids content, acidity and pH of prepared tamarind kernel powder and tamarind seed polysaccharide were determined. The identification tests such as solubility test, gel formation test and precipitate formation test of prepared tamarind kernel powder and tamarind seed polysaccharide were also investigated. The elemental compositions of prepared tamarind seed polysaccharide were determined by Energy Dispersive X-Ray Fluorescence (EDXRF), which gave high concentration of potassium. The prepared tamarind seed polysaccharide was utilized as stabilizer in the preparation of pomelo juice."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Tamarind kernel powder"}, {"interim": "tamarind seed polysaccharide"}, {"interim": "stabilizer"}, {"interim": "pomelo juice"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-10-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Extraction and Characterization of Stabilizer from Tamarind Seeds and Its Utilization in Pomelo Juice.pdf", "filesize": [{"value": "367 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 367000.0, "url": {"url": "https://meral.edu.mm/record/5646/files/Extraction and Characterization of Stabilizer from Tamarind Seeds and Its Utilization in Pomelo Juice.pdf"}, "version_id": "acd09d33-064d-4dc2-88e5-665efdc273b7"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "5", "subitem_journal_title": "University of Mandalay, Research Journal", "subitem_pages": "221-230", "subitem_volume": "11"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Swe Swe Oo"}, {"subitem_authors_fullname": "Aye Aye Mar"}, {"subitem_authors_fullname": "Thwe Linn Ko"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-05-30"}, "item_title": "Extraction and Characterization of Stabilizer from Tamarind Seeds and Its Utilization in Pomelo Juice", "item_type_id": "21", "owner": "23", "path": ["1582963739756", "1582967133536"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000005646", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-10-05"}, "publish_date": "2020-10-05", "publish_status": "0", "recid": "5646", "relation": {}, "relation_version_is_last": true, "title": ["Extraction and Characterization of Stabilizer from Tamarind Seeds and Its Utilization in Pomelo Juice"], "weko_shared_id": -1}