Physical and functional properties of roasted tamarind (Tamarindus indica L.) kernel powder
1996
Sudarmanto, S. (Universitas Gadjah Mada, Yogyakarta (Indonesia). Fakultas Teknologi Pertanian)
The objective of this experiment was to evaluate physical and functional properties of the roasted tamarind kernel powder (RTKP), compared to unroasted kernel powder (UTKP). Kernels were roasted at 150-160 deg. C for 20-25 minutes, dehulled and ground to pass 48 mesh sieve. Series of RTKP and UTKP were suspended in 80 deg. C hot water, and their viscosities were measured at 30 deg. C. Several TKP-sugar-water gels were prepared at pH = 3.0, and the gel strength was measured indirectly by calculating the percentage of gel deformation. The results showed that there were no differences between the viscosities and gel strengths of RTKP and UTKP. Both RTKP and UTKP had good thickening power beginning from 1.5 percent (w/v) powder content. A strong TKP-sugar-water gel having deformation less than 15 percent, could be prepared using either RTKP or UTKP (1.75 - 2.5 percent w/w) and sugar (60 percent) at pH 3
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