Gelling behaviour of polyose from tamarind kernel polysaccharide

Polyose was isolated from tamarind kernel powder (TKP) in 50% yield by alcohol extraction of an acidified boiled aqueous extract, which was subsequently dried and pulverised. The gelling behaviour of polyose vis-à-vis pectin, and its blends with pectin was studied in a 65°Brix sucrose solute as a fu...

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Bibliographic Details
Published in:Food hydrocolloids 2002, Vol.16 (5), p.423-426
Main Authors: Marathe, R.M, Annapure, U.S, Singhal, R.S, Kulkarni, P.R
Format: Article
Language:English
Subjects:
alcohols
Biological and medical sciences
Food additives
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gel strength
gelation
gels
General aspects
jellies
mastication
Pectin
pectins
Polyose
seeds
solutes
sucrose
Tamarind
tamarinds
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Summary:Polyose was isolated from tamarind kernel powder (TKP) in 50% yield by alcohol extraction of an acidified boiled aqueous extract, which was subsequently dried and pulverised. The gelling behaviour of polyose vis-à-vis pectin, and its blends with pectin was studied in a 65°Brix sucrose solute as a function of pH and concentration. One percent pectin gave a good firm gel, while 80:20 and 60:40 blends of pectin/polyose gave a firm gel at 1.5 and 2.0%, respectively. A 40:60, 20:80 and 0:100 blend of pectin/polyose gave a good set at 2.0%, beyond which the jellies were hard and difficult to chew. From the values of gel strength, 2% polyose from TKP was found to adequately substitute 1% pectin in ready-to-eat jelly formulations.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(01)00118-7