Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage
2020
Ahmed H. A. Al-Jobouri
The present study aimed to extract the mucilage from Tamarind Tamarindus indica L and studying some the functional properties . The values of solubility , water binding capacity and viscosity for tamarind seed mucilage were: 87.4 , 17.54 and 13.7 respectively . The tamarind seed mucilage showed varied oil binding capacity from 0.42- 0.73 ( g oil / g dry mucilage ) due to the type of oil used . The results showed a higher emulsification stability from tamarind seed mucilage. This results indicated the ability of using tamarind seed mucilage as stabilizer and emulsifier in food industry .
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Directory of Open Access Journals