TAMARIND - CHEMISTRY, TECHNOLOGY AND USES - A CRITICAL-APPRAISAL

Citation
Nb. Shankaracharya, TAMARIND - CHEMISTRY, TECHNOLOGY AND USES - A CRITICAL-APPRAISAL, Journal of Food Science and Technology, 35(3), 1998, pp. 193-208
Citations number
100
Language
INGLESE
art.tipo
Review
Categorie Soggetti
Food Science & Tenology
ISSN journal
0022-1155
Volume
35
Issue
3
Year of publication
1998
Pages
193 - 208
Database
ISI
SICI code
0022-1155(1998)35:3<193:T-CTAU>2.0.ZU;2-W
Abstract
Tamarind (Tamarindus indica L.) is an economically important tree of I ndia, which grows abundantly in the dry tracts of Central and South In dian States. Its life span is long and yields 150-500 kg fruits per tr ee. The pulpy portion of the fruits form the tamarind of commerce, whi ch finds extensive use in culinary preparations. Indian production of tamarind is about 3 lakh tonnes per year. The country earns about Rs. 50 crores annually from the export of various tamarind products such a s tamarind concentrate, tamarind powder, tamarind kernel powder (TKP) pickles and pastes. The fruit pulp is the richest natural source of ta rtaric acid (8-18%) and is the chief acidulant used in the preparation of foods in India. The major industrial use for the seeds is in the m anufacture of tamarind kernel powder (TKP), which is an important sizi ng material for the jute and textiles. The seeds are gaining importanc e as a rich source of proteins and valuable amino acids. Also, the see d kernels have been used as food in times of scarcity either alone or mixed with cereal flours. This review covers the chemical, technologic al and usage aspects of tamarind.