Tamarind - chemistry, technology and uses - a critical appraisal.

Shankaracharya, N. B. (1998) Tamarind - chemistry, technology and uses - a critical appraisal. Journal of Food Science and Technology, 35 (3). 193-208, 100 ref.. ISSN 0022-1155

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Abstract

[The chemical, technological and usage aspects of tamarind (Tamarindus indica L.) are reviewed.] Tamarind is an economically important tree of India, which grows abundantly in the dry tracts of Central and South Indian States; its life span is long and yields 150-500 kg fruits per tree. The pulpy portion of the fruits form the tamarind of commerce, which finds extensive use in culinary preparations. Indian production of tamarind is about 3 lakh tonnes per yr. The country earns about Rs. 50 crores annually from the export of various tamarind products such as tamarind concentrate, tamarind powder, tamarind kernel powder (TKP) pickles and pastes. The fruit pulp is the richest natural source of tartaric acid (8-18%) and is the chief acidulant used in the preparation of foods in India. The major industrial use for the seeds is in manufacture of tamarind kernel powder (TKP), which is an important sizing material for the jute and textiles. The seeds are gaining importance as a rich source of proteins and valuable amino acids. Also, the seed kernels have been used as food in times of scarcity either alone or mixed with cereal flours.

Item Type:	Article
Uncontrolled Keywords:	Tamarindus indica, Chemical composition, Technology, Utilization, Products.
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Feb 2012 03:44
Last Modified:	23 Feb 2012 03:44
URI:	http://ir.cftri.res.in/id/eprint/7777

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