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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 1964-1968
DOI: https://doi.org/10.20546/ijcmas.2017.605.219


Optimizing Roasting Standards for Quality Gum Production in Tamarind Seed Gum Production
M. Sangareswari Nagajothi1*, A. Balasubramanian1, P.R. Renganayaki2 and P. Sudha3
1Department of Silviculture,
2Department of Tree Breeding, Forest College and Research Institute, Mettupalayam, Coimbatore, Tamil Nadu-641301, India
3Department of Biofuels, Forest College and Research Institute, Mettupalayam, Coimbatore, Tamil Nadu-641301, India
*Corresponding author
Abstract:

Roasting experiments in tamarind seeds under sand medium with the time interval namely 5, 10, 15, 20, 25 and 30 minutes was carried out. Roasted seeds were subjected to decorticate in Tamarind Seed Decorticator developed at Forest College and Research Institute, Mettupalayam. The quality parameters such as colour, decortication efficiency and moisture loss, viscosity and polysaccharide were observed for all roasting treatments. Polysaccharide colour, content and Viscosity were determined to decide the quality parameters of jellose. The study result revealed that 5 minutes of roasting resulted with the moisture loss of 12% yield 95 % creamy white colour kernels with the viscosity of 13.8 cp 12 % (2.54 g of TSP/20 g TKP) and maximum polysaccharide yield . Although the remaining roasting treatments with more time of roasting gave good decortication efficiency, but resulted with brownish kernel colour and low Tamarind Kernel Powder outturn. The remaining treatments recorded low gum outturn and viscosity when compared to 5 minutes roasting.


Keywords: Tamarind gum, Roasting, TKP, Decortication.
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How to cite this article:

Sangareswari Nagajothi, M., A. Balasubramanian, P.R. Renganayaki and Sudha, P. 2017. Optimizing Roasting Standards for Quality Gum Production in Tamarind Seed Gum ProductionInt.J.Curr.Microbiol.App.Sci. 6(5): 1964-1968. doi: https://doi.org/10.20546/ijcmas.2017.605.219