Print ISSN: 2077-5822

Online ISSN: 2618-1479

Keywords : Tamarind

Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage

Ahmed H. A. Al-Jobouri

Al-Qadisiyah Journal For Agriculture Sciences, 2020, Volume 10, Issue 2, Pages 304-307
DOI: 10.33794/qjas.2020.167474

The present study aimed to extract the mucilage from Tamarind Tamarindus indica L and studying some the functional properties . The values of solubility , water binding capacity and viscosity for tamarind seed mucilage were:  87.4 , 17.54 and 13.7 respectively . The tamarind seed mucilage showed varied oil binding capacity from 0.42- 0.73 ( g oil / g dry mucilage ) due to the type of oil used . The results showed a higher emulsification stability from tamarind seed mucilage. This results indicated the ability of using tamarind seed mucilage as stabilizer and emulsifier in food industry .