National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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