Original Research Article

Standardization of value added products from under-utilized Tamarind seed flour

ABSTRACT

Aim: To develop value added products from Tamarind kernel powder (TKP).

Place and Duration of Study: Department of Food Science and Nutrition, Community Science
College and Research Institute, Madurai.

Methodology: The nutritional value of TKP and the potential of TKP as a food additive was
investigated. The TSK and commercial additives were experimented under the refrigerated and
room temperature for their viscosity properties in order to identify the potential of TKP as a
thickening agent. Standardization for the level of incorporation was done in Mango smoothie
using TKP as thickening agent in the rate of T1-0.25%, T2-0.50%, T3-0.75%, T4-1.00%.

Results: The performance of TKP as thickening agent was not considerably higher. Its
performance was not significantly higher on comparison with commercial thickening agents.
Xanthan gum ranked high among all the additives in terms of thickening property. Among the
different incorporations of tamarind kernel powder T4 performed best in terms of viscosity.

Conclusion: The results indicate that TKP have poor thickening property. To improve this
property the TKP, can be subjected to structural modification and isolation of polysaccharide
which would yield better results. TKP as a food additive replacing conventional food additives
will be a great boom to the food industry. There will be increase in anti-oxidant and
phytochemical property of the resultant product.

Keywords: Tamarind Kernel powder (TKP), Protein, Value Addition, Phytochemicals.

1. INTRODUCTION

Tamarindus indica L is a significant leguminous tree distributed throughout India.

Regarding its production worldwide, India is the leading player producing about 191750 tonnes
of tamarind annually [1]. The tree is quoted as a multi-functional tree as all its parts finds its
application in industries ranging from feed to food industry, but the primary importance is given
for its fruit. The major constituents of tamarind fruit are pulp and seed which constitutes 30 %
and 40% by weight respectively. The pulp and seed of the fruit are connected by fiber network.
The pulp of the Tamarind tree is mainly incorporated as a spice in the Asian culinary.

Tamarind seed, a by-product of tamarind pulp industry is the most underutilised and
undervalued product of the industry. It possesses good nutritional profile with increased level of
protein [15.0% –20.9%] & fat [3.9%-16.2%] [2] and it is phytochemical rich with increased level
of phenolic antioxidants.

The seed on processing into Tamarind kernel powder (TKP) finds various applications in
the food industry. Decorticated tamarind kernel powder has about 46-48% of gel forming
substance. The seed gum extracted from TKP can be used as food additive in form of gelling
agent [3], [4] bulking agent [5], [6] thickening agent [7]. The oligosaccharide isolated can be
used as low calorie sweetener in cookies, dairy desserts, chewing gum [8].

In the view of health effects of Tamarindus indica seeds they have a protective role
against peptic ulcer which is attributed by the presence of polyphenolic compounds which act as
antioxidant [9]. Owing to the anti-oxidant property, the tamarind seed extracts also play a role in
being an anti-cancer agent [10], anti-diabetic and anti-thrombogenic agent. Despite being
nutritional and nutraceutical rich and also possessing food additive properties there is a lag in
consumption of tamarind seeds. The processing difficulties in decorticating seeds and lack of
awareness among the processors may attribute the lack of usage. The present study aims to
exploit the usage of tamarind kernel powder as a thickening agent in Mango smoothie.

2. MATERIALS AND METHODS

2.1 Raw material

The tamarind seed samples were procured from local market in Madurai, Tamil Nadu, India.

2.2 Tamarind seed processing

The tamarind seeds were sand roasted at 180°C for 3-5 minutes to facilitate the decortication
process. The dry heat method creates a temperature gradient between seed coat and kernel
thereby enhancing the efficiency of decortication process. After sand roasting the seeds were
hand pounded for the removal of seed coat. The process was followed by winnowing to separate
the seed coat. The dehulled seeds were pulverised in flour mill. Tamarind kernel powder was
then sieved using 80 mesh size for getting the resultant product with minimum variation. The
powder was stored in an air-tight container for further usage.

2.3 Proximate composition

The AOAC (2000) methods were used to determine moisture, fat, protein, fibre, ash and
carbohydrate content of tamarind seed flour.

2.4 Standardisation of Smoothie

The potential of TKP as a food additive was investigated by using TKP as thickening agent in
the rate of 0.25%, 0.50%, 0.75%, 1.00% incorporation in mango smoothie.

Mango (fresh)

Pulp extraction

Grinding (Pulp+ Milk+ Sugar)

Addition of Tamarind kernel powder

(T1 - 0.25%, T2 - 0.50%, T3 - 0.75%, T4 - 1.00%)

Blending

Mango smoothie
Chart 1: Mango smoothie
2.5 Physiochemical properties measurement

2.5.1 Viscosity measurement

The viscosity of the mango smoothie was measured using 1-1 coaxial cylinder Brooke field
viscometer (DFT Tech, Chennai, Tamil Nadu). The viscosity was measured using spindle
number-64 at room and refrigerated temperature-26˚C and 11˚C.

2.5.2 Colour value measurement

Colour measurement (L* a* b* values) of Mango smoothie was determined using a Hunter
chromometer with the Lovibond RT Color software (Version 3.0).

2.6 Sensory evaluation of Mango smoothie

The sensory evaluation was done to measure the degree of acceptability for each treatment. The
parameters like color and appearance, texture, flavor, taste and overall acceptability were
evaluated on 9 point Hedonic scale by a group of 30 semi-trained panelists.

2.7 Statistical analysis

The statistical analysis was performed by AGRES-AGDATA for one way analysis of variance.
The results are the average of the four replicates and its Standard deviation.

3. RESULT AND DISCUSSION

3.1. Proximate composition of Tamarind seed flour

The proximate analysis includes the estimation of moisture, carbohydrate, protein, fat, fibre and
ash content of tamarind seed flour.

As stated in Table 1, the moisture of tamarind seed flour was found to be 5.55%. Akajiaku
(2014) stated that the moisture content of roasted tamarind seed was found to be 8%. The
carbohydrate and protein content of the tamarind seed flour was found to be 45 g/100g and
19.50g/100g respectively. Rana (2018) stated that the carbohydrate and protein content of the
whole tamarind seed was found to be 49.5 g/100g and 14 g/100g respectively.

Table 1: Proximate composition of Tamarind seed flour

 Chemical Result
Constituents

Moisture (%) 5.55 +0.003

Carbohydrate (g/100g) 45 + 0.265

Protein (g/100g) 19.50 + 0.379

Fat (%) 5.84 + 0.137

Ash (%) 2 + 0.056

Fiber (%) 7.2 + 0.178

The fat, ash and fiber content of the Tamarind seed flour are 5.84%, 2% and 7.2% respectively.
Akajiaku (2014) stated that fat, ash and fiber content of the roasted tamarind seeds are 6.80%,
4.55% and 6.30% respectively.

3.2. Viscosity of Mango smoothie

3.2.1 Comparative analysis of Viscosity of TKP with commercial additives

The comparison of thickening property of TKP with commercial additives at room and
refrigerated temperature is presented in Table 2. The viscosity of TKP at room and refrigerated
temperature was found to be 80.4+ 1.09 cP and 86.4 + 0.17cP respectively. The values were
close to control whose viscosity at room and refrigerated temperature was found to be 72 +2.23
cP and 80.6+2.24 cP respectively indicating the less efficacy of the TKP .

Xanthan gum performed best among all the additives ranging which increased the
viscosity to 720.2 +18.62 cP and 300.8+1.02 cP at room and refrigerated temperature
respectively. It was observed that there was a higher difference in room and refrigeration
temperatures in the thickening property of Xanthan gum. The other gums had a minimum
difference in thickening property in room and refrigerated temperatures, but the thickening
property of Tamarind kernel powder is unaffected by temperature. The performance of TKP was
very low when compared to the other commercial thickening agents.

Table 2 Comparison of thickening property at room and lower temperature

Type Centi-poise (cP) % (torque)

Temperature 26ºC 11ºC 26ºC 11ºC

Control 72 +2.23a 80.6+2.24a 5.9+0.05a 6.6+ 0.2a
Carrageenan 182.4+4.59c 220.8+5.55d 15.3+0.23d 18.4+ 0.3d
Pectin 116.4 +1.85b 123.6+2.47c 9.6+0.2c 10.3 +.01c
Xanthan 720.2 +18.62d 300.8+1.02e 60.5+0.16e 24.9+ 0.2e
TKP 80.4 +1.09a 86.4 +0.17b 6.6+0.18b 7.2 +0.22b
Values are means of 4 replicates. Means in the same column followed by different superscripts
are significantly different at P<0.05

3.2.2 Effect of Tamarind kernel powder on Viscosity of Smoothie

The effect of tamarind kernel powder on viscosity of smoothie with different levels of
treatment: T1 - 0.25%, T2 - 0.50%, T3 - 0.75%, T4 - 1.00% is furnished in Table 3. The difference
was found in the treatment T 4 - 1.00% with viscosity being 69.60+0.42 cP. The other treatments
which are the increasing incorporation of Tamarind kernel powder did not show up considerable
difference in the viscosity.

Table 3 Comparison of viscosity of smoothie with different treatments

Type Centi-poise (cP) % (torque)

Control 52.80+0.80a 4.4+0.04a
T1 (0.25%) 55.20+0.15b 4.4+0.04a
T2 (0.50%) 58.60+1.19c 4.4+0.07a
T3 (0.75%) 60.80+0.70d 4.9+0.03b
T4 (1.00%) 69.60+0.42e 5.6+0.07c
Values are means of 4 replicates. Means in the same column followed by different superscripts
are significantly different at P<0.05
3.3 Effect of Tamarind kernel powder on Color value of Mango Smoothie

Table 4 Comparison of Color value of Mango Smoothie

Type L a b

Control 129.4 + 0.45abc 6.18 + 0.06b 45.31 + 0.96b

T1 (0.25%) 125.36 + 2.04a 9.81 + 0.04a 28.10 + 0.63a

T2 (0.50%) 136.74 d 5.77 + 0.01c 47.02 + 0.67c

T3 (0.75%) 132.44 + 0.54c 8.43 + 0.27d 45.26 + 0.64 b

T4 (1.00%) 138.83e 4.53 + 0.13e 55.20 +1.57d

Values are means of 4 replicates. Means in the same column followed by different superscripts
are significantly different at P<0.05
The effect of tamarind kernel powder on viscosity of smoothie with different levels of treatment:
T1 - 0.25%, T2 - 0.50%, T3 - 0.75%, T4 - 1.00% is given in Table 4. The color value increased
with the increasing level of incorporation of Tamarind kernel powder with the treatment T 4 being
the highest value.

3.4 Sensory evaluation of Mango smoothie

Table 5 Sensory score of Mango Smoothie with different treatments

Attributes C T1 T2 T3 T4

Color& Appearance 8 9 8 7 6

Texture 7 7 7 8 8
 Flavor 8 8 8 6 6

Taste 8 7 7 6 6

Overall acceptability 8 8 7 6 6

C-Control T1 - 0.25%, T2 - 0.50%, T3 - 0.75%, T4 - 1.00%

The sensory evaluation by the untrained panelists of 15 members revealed scores showing T 1
performed best among all the treatments. It had a score of about 8 in terms of overall
acceptability which is more likely to be the acceptable level. With the increasing level of
incorporation of Tamarind kernel powder the panelists interpreted that the kernel powder gives a
nutty flavor and T4 has been interpreted by the panelists to give higher texture to the smoothie. It
is evident from Figure 1 that with the increasing concentration of tamarind kernel powder the
acceptability of the smoothie has decreased.

Figure 1 : Comparison of sensory scores of different treatments of Mango smoothie

C-Control T1 - 0.25%, T2 - 0.50%, T3 - 0.75%, T4 - 1.00%

4. CONCLUSION

Comparing TKP with commercial additives revealed that its thickening property is
considerably very low. Using TKP as thickener in smoothie, the increase in viscosity was not
significantly higher. Considering the poor thickening action of TKP, it can be suggested that
structural modification and isolation of polysaccharide from TKP may be experimented for better
results. TKP as a food additive replacing conventional food additives will be a great boom to the
food industry. There will be increase in anti-oxidant and phytochemical property of the resultant
product.

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