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...
Main Author: | |
---|---|
Format: | Article |
Language: | Arabic |
Published: |
University of Al-Qadisiya
2020-12-01
|
Series: | Al-Qadisiyah Journal For Agriculture Sciences |
Subjects: | |
Online Access: | https://jouagr.qu.edu.iq/article_167474_35adc91d7f090cb4eca6a57692c76a80.pdf |
id |
doaj-fc440a6b2b244dc483bc40ec3360a0f2 |
---|---|
record_format |
Article |
spelling |
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 |
_version_ |
1721185084117090304 |