Journal of Food Processing & Technology

Utilization of guar gum to improve texture of tamarind squeeze

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Rodge A. B and Jadhav B. A.

Posters: J Food Process Technol

Abstract:

Guar (cyampsis tetragonoloba) is a commercially important industrial crop, because seed of guar content about 30-35 % gum. Guar gum is natural high molecular weight polysaccharide composed of galactomannan. It is established that endosperm of guar seed contains mainly galactomannan gum. Guar gum is an economical thickener and stabilizer. It hydrates fairly rapidly in cold water to give highly viscous pseudo plastic solutions of generally greater low-shear viscosity when compared with other hydrocolloids. The Tamarind pulp is the richest natural source of tartaric acid (8-18%) and is the chief acidulant used in the preparation of foods in India. Guar gum improves texture of the product. Tamarind Squeeze were prepared by addition of guar gum at various levels I.e. 0.1%, 0.2%, 0.3% and 0.4% .The sensory evaluation of Tamarind Squeeze, were carried out with the help of semi trained panel members using 9 point hedonic scale .The mean score values of sensory evaluation revealed that 0.3 percent of guar gum found to be overall acceptable and enhanced the consistency of Tamarind Squeeze.

Biography :

S.Reginold Jebitta is perusing her Doctoral Degree in the Department of Food Processing And Engineering from Karunya University and worked as an assistant professor in Kongu Engineering college erode. Currently working under the guidance of Dr.M.Ramanathan in the same university.