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Physicochemical composition of commercial tamarind powder.
Manjunath, M. N. and Sattigeri, V. D. and Rama Rao, S. N. and Usha Rani, M. and Nagaraja, K. V. (1991) Physicochemical composition of commercial tamarind powder. Indian Food Packer, 45 (3). 39-42, 3 ref..
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Abstract
Commercial samples (n = 16) of tamarind pulp powder were analysed; moisture content ranged from 3.5 to 8.8%; added starch from 23.0 to 41.3%; insoluble solids from 9.9 to 22.2%; and total reducing sugars from 18.6 to 25.0%. Samples contained: 74-143 mg% calcium; 23.8-27.7 mg% potassium and 1.2-3.4 p.p.m. copper. Data presented have been used for proposing quality standards for tamarind powder in India.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | DRIED-FOODS; FRUITS-SPECIFIC; INSTANT-FOODS; POWDERS-; TAMARINDS- |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Aug 2021 09:23 |
| Last Modified: | 30 Aug 2021 09:23 |
| URI: | http://ir.cftri.res.in/id/eprint/7976 |
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