Tamarind monograph.pdf - Crops for the Future

or in combination. It was found that the mesquite gum+surface active blend,
and ovalbumin+surface active blend, ovalbumin+mesquite gum resulted in
acceptable flavours.
9.5.3 Tamarind juice concentrate
A process for the preparation of tamarind juice concentrate was developed
by Central Food Technological Research Institute, Mysore, India. The
process involves extraction of tamarind juice and concentrating the juice in a
vacuum evaporator to total soluble solids of 70°Brix. The tamarind
concentrate is shelf stable at room temperature and can be diluted and used
in various food preparations.
Tamarind juice concentrate exhibited Newtonian flow behaviour up to
19°Brix and pseudo plastic nature at higher than 23°Brix obeying the power
law relationship. The flow behaviour index for concentrate of 23°Brix was
0.747 and 0.625 for concentrate of 28-62 ° Brix.
9.5.4 Tamarind seed products
(i) Tamarind seed polysaccharide
Tamarind seed polysaccharide is used as a gelling, thickening or stabilising
agent in foods in Japan. Tamarind kernel powder is now extensively used for
sizing fabrics in textile industries. There is wider interest over the past few
years in the use of tamarind seed polysaccharide extracts in the food industry
(Salazar et al, 2002).
(ii) Antioxidants from tamarind seed coat
Extraction of antioxidant compounds from the seed coat of sweet Thai
tamarind was reported by Luengthanaphol et al., (2004). The antioxidants
were extracted by supercritical fluid extraction and by solvent extraction
using ether or ethyl acetate. The mixture obtained by solvent extraction with
ethanol showed epicatechin yield of 150mg/100g and the highest antioxidant
activity in terms of peroxide value as compared to the supercritical fluid
extraction.
Crude tamarind seed coat extracts were stable following heat treatment at
100° C for two hours. Antioxidative activity of the extracts was lower at pH
5.0 than at pH 3.0 or 7.0.
115