Gelling behaviour of polyose from tamarind kernel polysaccharide

Marathe, Rohini; Annapure, Uday S.; Singhal, Rekha S.; Kulkarni, P. R.

doi:10.1016/s0268-005x(01)00118-7

Cited by 39 publications

(25 citation statements)

References 2 publications

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“…Among the three flours studied, TKP varied significantly (P<0.05) with respect to its highest protein, ash and fat contents. The results obtained for TKP in the present study corroborated well with those reported by Prabhajan and Ali (1995) and Marathe et al (2002). They observed moisture and protein contents of 8.8% and 18.7%, and 8.6 and 14.3%, respectively in defatted TKP.…”

Section: Resultssupporting

confidence: 92%

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

2011

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Effects of addition of different levels of gums (xanthan, carboxymethylcellulose and locust bean gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P<0.05) from rice and potato flours with respect to its highest protein, ash and fat contents. The results of RVA analysis indicated that pasting properties of flour/gum mixtures were dependent upon the concentration and type of the gums. Peak, breakdown and final viscosity increased with increase in gum concentration in the flour/gum mixture, but the effect was more pronounced for rice and potato flour than for TKP which showed much lower viscosity responses to all of the gums. Among the three gums studied, the increase in viscosity was significantly higher with addition of locust bean gum followed by xanthan while the lowest was observed with carboxymethylcellulose.

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Section: Resultssupporting

confidence: 92%

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

2011

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“…It is hydrophilic in nature. Tamarind seeds are a rich source of protein and amino acids (Marathe et al, 2002;Siddhuraju et al, 1995). Some functional groups, such as amines, are positively charged when protonated and may electrostatically bind with negatively charged metal complexes.…”

Section: Effect Of Ph On Sorptionmentioning

confidence: 99%

Biosorption of aqueous chromium(VI) by Tamarindus indica seeds

Agarwal¹,

Bhuptawat

Chaudhari

2006

Bioresource Technology

261

101

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“…Agarwal et al (2006) reported similar results in the biosorption of chromium (VI) by tamarind shell. Tamarind shells are a rich source of protein and amino acids (Marathe et al 2002). Some functional groups, such as amines, are positively charged when protonated and may electrostatically bind with negatively charged metal complexes.…”

Section: Effect Of Phmentioning

confidence: 99%

Biosorption of hexavalent chromium using tamarind (Tamarindus indica) fruit shell-a comparative study

Popuri¹,

Jammala²,

Reddy³

et al. 2007

Electron. J. Biotechnol.

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The adsorption of chromium (VI) ions from aqueous solutions has been investigated on crude tamarind fruit shell, HCl treated and Oxalic acid treated shells at room temperatures. The biosorbents are characterized by FT-IR, EDXRF and porosimetry. The biosorption experiments are conducted through batch system. The influence of different experimental parameters such as pH, effect of initial metal ion concentration and effect of dosage of adsorbent on biosorption are evaluated. The adsorption followed first order kinetics. The data are fitted well to Langmuir and Freundlich isotherm models. A comparison is drawn on the extent of biosorption between untreated and treated forms of the tamarind shells. Due to their outstanding adsorption capacities, tamarind shells are excellent sorbents for the removal of chromium ions.

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Gelling behaviour of polyose from tamarind kernel polysaccharide

Cited by 39 publications

References 2 publications

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

Biosorption of aqueous chromium(VI) by Tamarindus indica seeds

Biosorption of hexavalent chromium using tamarind (Tamarindus indica) fruit shell-a comparative study

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