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Study on Preparation and Characterization of Tamarind Seed Polysaccharide and its Products 
 
Seinn Lei Lei Phyu#1, Khin Thet Ni*2
Department of Industrial Chemistry, West Yangon University [email protected]
 
ABSTRACT
 
Tamarind Kernel Powder (TKP) was obtained from tamarind seeds by parching, pounding, winnowing and grinding. Tamarind Seed Polysaccharide (TSP) is extracted from Tamarind Kernel Powder and it is an excellent substitute for fruit pectin. It is used as a food additive in tamarind jellies, jam, squash and tamarind flakes. This research is mainly concerned with the production of Tamarind Seed Polysaccharide which can be used as a food additive (pectin substitute). Tamarind Seed Polysaccharide was extracted from tamarind seeds by acid boiling with water and citric acid (0.2 % concentration) for 30 minutes and them precipitation with alcohol (91-95 % concentration). In this research, the effect of extraction time and the effect of citric acid content on the yield percent of Tamarind Seed Polysaccharide were determined. It was found that the optimum citric acid content was 50 mg for 25 g of Tamarind Kernel Powder and 250 ml of water. The extraction time 30 minutes gave maximum amount of yield percent. The characteristics of Tamarind Kernel Powder (TKP) and Tamarind Seed Polysaccharide (TSP) were analyzed. Tamarind Seed Polysaccharide was used in food preparations. The physical and chemical characteristics of tamarind products were determined and also compared with pectin products and market products.
 
Keywords-Tamarind Kernel Powder (TKP), Tamarind Seed Polysaccharide (TSP), Pectin Substitute