{"_buckets": {"deposit": "559f391b-3d9b-4b87-a171-2131926ee985"}, "_deposit": {"created_by": 16, "id": "7283", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "7283"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00007283", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "A Study on the Extraction of Tamarind Seed Polysaccharide and its Application in Food Industries", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Tamarind Kernel Powder (TKP) was prepared from tamarind seeds obtained from tamarinds of Kyaukpadaung and Pyay Townships by parching, pounding, winnowing and grinding. This research is mainly concerned with the production of Tamarind Seed Polysaccharide which can be used as a food additive for substitute of fruit pectin and it was used as a food additive in tamarind jelly and jams. Tamarind Seed Polysaccharide was extracted from tamarind seeds by acid boiling using water and citric acid. The characteristics of prepared Tamarind Kernel Powder (TKP) and Tamarind Seed Polysaccharide (TSP) were determined. The physical and chemical characteristics of prepared tamarind jellies were also compared with other jellies using fruit-pectin. The characteristics of tamarind products were determined and also compared with market products available in Myanmar. The most important characteristic property of tamarind seed polysaccharide was its ability to form jellies with sugar concentrates and citric acid over a wider pH range than fruit pectin. It was an excellent substitute for fruit pectin in jams, jellies and marmalades .The best tamarind seed polysaccharide gels were formed when its concentration was between 0.7 – 0.9 % .Good quality gels were formed by using 1.3% of pectin whereas better and stronger gels were formed with 0.7 % of tamarind seed polysaccharide. The best gel was obtained at pH (2.7 - 3).Commercial pectin required setting time of (5-10) minutes for gel-formation but the experiments with tamarind seed polysaccharide took only (1-5) minutes."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "TKP= Tamarind Kernel Powder"}, {"interim": "TSP = Tamarind Seed Polysaccharide"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2021-01-07"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "46.pdf", "filesize": [{"value": "629 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 629000.0, "url": {"url": "https://meral.edu.mm/record/7283/files/46.pdf"}, "version_id": "78fc0fe3-237b-4bf1-8a23-323347f185f5"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Journal of Myanmar Academy Arts and Science", "subitem_pages": "443-460", "subitem_volume": "Vol.XII"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Seinn Lei Lei Phyu"}, {"subitem_authors_fullname": "Khin Thet Ni"}]}]}, "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": "2014-01-01"}, "item_title": "A Study on the Extraction of Tamarind Seed Polysaccharide and its Application in Food Industries", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000007283", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2021-01-07"}, "publish_date": "2021-01-07", "publish_status": "0", "recid": "7283", "relation": {}, "relation_version_is_last": true, "title": ["A Study on the Extraction of Tamarind Seed Polysaccharide and its Application in Food Industries"], "weko_shared_id": -1}