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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