Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage | ||
| Al-Qadisiyah Journal For Agriculture Sciences | ||
| Article 1, Volume 10, Issue 2, December 2020, Pages 304-307 PDF (426.56 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.33794/qjas.2020.167474 | ||
| Author | ||
| Ahmed H. A. Al-Jobouri* | ||
| Ministry of Agriculture, Horticulture Office, Date palm and Dates Center, Iraq | ||
| Abstract | ||
| The present study aimed to extract the mucilage from Tamarind Tamarindus indica L and studying some the functional properties . The values of solubility , water binding capacity and viscosity for tamarind seed mucilage were: 87.4 , 17.54 and 13.7 respectively . The tamarind seed mucilage showed varied oil binding capacity from 0.42- 0.73 ( g oil / g dry mucilage ) due to the type of oil used . The results showed a higher emulsification stability from tamarind seed mucilage. This results indicated the ability of using tamarind seed mucilage as stabilizer and emulsifier in food industry . | ||
| Keywords | ||
| Tamarind; mucilage; solubility; water binding capacity; fat binding; Emulsion stability | ||
| References | ||
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