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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)]
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NPR Vol.6(4) [July-August 2007] >

Title: Processed products of Tamarind
Authors: Singh, Dheeraj
Wangchu, Lobsang
Moond, Surendra Kumar
Keywords: Tamarind
Tamarindus indica
Processed products
Issue Date: Aug-2007
Publisher: CSIR
IPC CodeInt. cl.8 A23L 1/00, A23L 1/06, A23 L 1/22, A23L 2/00, A23 L 2/02, A61K 36/00
Abstract: Tamarind a native plant of tropical Africa is best known for its fruits, which contain about 30 per cent, sticky, edible pulp. The acidic pulp is a common ingredient in culinary preparations such as curries, chutneys, sauces, ice cream and sherbet in countries where the tree grows naturally.Green tamarind is pickled in brine. In Asia sweetmeats or the sugared tamarind made by rolling the semi-dried pulp and seed in crystal sugar are very popular products of tamarind fruit. Tamarind fruit is full of acidity which combines well with sugar, chilli and other flavours, hence its pulp is used to prepare a variety of traditional refreshing and highly energetic drinks. Tamarind seed kernel powder (TKP) is a major industrial product, which is used in the sizing of textile, paper and jute. The seed and its extracts can be used in the food processing industry, as an adhesive in the plywood industry and in the tanning industry due to the high tannin content in the seed testa. Some processed products prepared from tamarind pulp and seeds are discussed in this paper.
Page(s): 315-321
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.6(4) [July-August 2007]

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