Journal of Food Processing & Technology

Mohamed BE

Publications

• Research Article
  Physicochemical Properties of Tamarind (Tamarindus indica) Seed Polysaccharides
  Author(s): Mohamed HA, Mohamed BE and Ahmed KEMohamed HA, Mohamed BE and Ahmed KE
  
  The polysaccharides of two samples of Tamarindus indica (Tamarind) seed; namely Light brown (LB) and Dark brown (DB), were extracted and studied for their physicochemical and functional properties. The physiochemical properties were determined and compared to those of commercial pectin to investigate their potentials as probable substitute of pectin. The two polysaccharide extracts were similar in most of the physical properties such as solubility in hot water, pH, and refractive indices as compared to commercial pectin. The intrinsic viscosity, molecular weights and equivalent weights were similar in both extracts and higher than that of commercial pectin. The polysaccharides were the major components in the extract comprising 88.85%, 85.21% and 92.43% for LB, DB and commercial pectin, respectively. The tamarind seed polysaccharides form gels over a wide pH range in the presence of s.. Read More»
  DOI: 10.4172/2157-7110.1000452

  Abstract PDF