Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage
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 var...
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University of Al-Qadisiya
2020-12-01
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| Series: | Al-Qadisiyah Journal For Agriculture Sciences |
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| Online Access: | https://jouagr.qu.edu.iq/article_167474_35adc91d7f090cb4eca6a57692c76a80.pdf |
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doaj-fc440a6b2b244dc483bc40ec3360a0f22021-08-30T17:42:42ZaraUniversity of Al-QadisiyaAl-Qadisiyah Journal For Agriculture Sciences2077-58222618-14792020-12-0110230430710.33794/qjas.2020.167474167474Studying Some The Functional Properties of Tamarind Tamarindus indica L. MucilageAhmed H. A. Al-Jobouri0Ministry of Agriculture, Horticulture Office, Date palm and Dates Center, IraqThe 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 .https://jouagr.qu.edu.iq/article_167474_35adc91d7f090cb4eca6a57692c76a80.pdftamarindmucilagesolubilitywater binding capacityfat bindingemulsion stability |
| collection |
DOAJ |
| language |
Arabic |
| format |
Article |
| sources |
DOAJ |
| author |
Ahmed H. A. Al-Jobouri |
| spellingShingle |
Ahmed H. A. Al-Jobouri Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage Al-Qadisiyah Journal For Agriculture Sciences tamarind mucilage solubility water binding capacity fat binding emulsion stability |
| author_facet |
Ahmed H. A. Al-Jobouri |
| author_sort |
Ahmed H. A. Al-Jobouri |
| title |
Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage |
| title_short |
Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage |
| title_full |
Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage |
| title_fullStr |
Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage |
| title_full_unstemmed |
Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage |
| title_sort |
studying some the functional properties of tamarind tamarindus indica l. mucilage |
| publisher |
University of Al-Qadisiya |
| series |
Al-Qadisiyah Journal For Agriculture Sciences |
| issn |
2077-5822 2618-1479 |
| publishDate |
2020-12-01 |
| description |
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 . |
| topic |
tamarind mucilage solubility water binding capacity fat binding emulsion stability |
| url |
https://jouagr.qu.edu.iq/article_167474_35adc91d7f090cb4eca6a57692c76a80.pdf |
| work_keys_str_mv |
AT ahmedhaaljobouri studyingsomethefunctionalpropertiesoftamarindtamarindusindicalmucilage |
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