volume 27 issue 3 (september 2007) :
PREPARATION OF TAMARIND KERNEL POWDER FOR VALUE ADDITION
1Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola - 444 104, India
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Agricultural Science Digest
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volume 27 issue 3 (september 2007) :
PREPARATION OF TAMARIND KERNEL POWDER FOR VALUE ADDITION
1Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola - 444 104, India
ABSTRACT
Tamarind kernel powder (TKP) is prepared from decorticating the tamarind seed and pulverizing the creamy white kernel powder, which is mostly useful in textile and paper industries as it, contains starch. Three elite types with seven treatments were studied for TKP preparation and found that genotype AKT-14 gave maximum TKP however, TKP prepared from AKT-10 was found better with high content of starch. Among the different treatments studied for TKP preparation, significantly maximum TKP recovery was obtained when the seed was roasted in microwave oven at 1800C for three minutes followed by sand roasting treatment. However, sand-roasting treatment was found very easy and convenient for TKP preparation.
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This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
In this Article
APC
APC cover the cost of turning a manuscript into a published manuscript through peer-review process, editorial work as well as the cost of hosting, distributing, indexing and promoting the manuscript.
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Submit your manuscript through user friendly platform and acquire the maximum impact for your research by publishing with ARCC Journals.
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Published In
Agricultural Science Digest