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Tamarind seed: properties, processing and utilization.

Chandini S Kumar¹, Sila Bhattacharya

¹Grain Science and Technology Department, Central Food Technological Research Institute, Mysore, India.

Critical Reviews in Food Science and Nutrition

|February 16, 2008

Summary

This summary is machine-generated.

Tamarind seed, a byproduct, has potential beyond its current industrial use. Its powder exhibits excellent gelling and adhesive properties, opening doors for food and pharmaceutical applications.

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Area of Science:

Food Science and Technology
Materials Science
Biotechnology

Background:

Tamarind seed is an underutilized industrial byproduct.
Tamarind kernel powder (TKP) is primarily used as a sizing agent in textiles, paper, and jute.
Current applications of tamarind seed are limited, with few explored for food formulations.

Purpose of the Study:

To explore the potential applications of tamarind seed in food and non-food industries.
To investigate the physical, engineering, hydration, and rheological properties of tamarind seed.
To assess the functional and nutritional characteristics for wider industrial utilization.

Main Methods:

Characterization of physical and engineering properties.
Analysis of hydration behavior and rheological properties.
Evaluation of functional and nutritional characteristics and processing methods.

Main Results:

Decorticated tamarind seed powder demonstrates significant gelling and adhesive properties.
The study details various properties relevant to food and pharmaceutical applications.
Processing methods for wider application are discussed.

Conclusions:

Tamarind seed possesses valuable properties for diverse industrial uses, particularly in food and pharmaceuticals.
Further research and development can unlock the full potential of this underutilized byproduct.
Exploiting tamarind seed's characteristics can lead to innovative product development and waste valorization.