Optimization of Value Added Products from under-Utilized Tamarind Kernel Powder | European Journal..

The aim is to create value-added products using tamarind kernel powder (TKP). Department of Food Science and Nutrition, Community Science College and Research Institute, Madurai, and period of study: The nutritional value of TKP as well as its potential as a food additive were investigated. The viscosity properties of TKP and commercial additives were tested at both refrigerated and room temperature in order to determine TKP's ability as a thickening agent. T1-0.25 percent, T2-0.50 percent, T3-0.75 percent, and T4- 1.00 percent TKP as a thickening agent were used to standardise the degree of incorporation in a mango smoothie. The efficiency of TKP as a thickening agent was not significantly improved.When compared to industrial thickening agents, its efficiency was not significantly better. In terms of thickening capacity, xanthan gum ranked first among all additives. In terms of viscosity, T4 outperformed the other tamarind kernel powder incorporations. Conclusions: The findings show that TKP has a weak thickening capacity. To boost this property, the TKP can be structurally modified and the polysaccharide isolated, which will produce better results. The food industry would benefit greatly from the use of TKP as a food additive in place of traditional food additives. The anti-oxidant and phytochemical properties of the final product would improve.

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