The study result revealed that 5 minutes of roasting resulted with the moisture loss of 12% yield 95 % creamy white colour kernels with the viscosity of cp 12 % ( g of TSP/20 g TKP) and maximum polysaccharide yield . Although the remaining roasting treatments with more time of roasting gave good decortication efficiency, but resulted with brownish kernel colour and low Tamarind Kernel Powder outturn. The remaining treatments recorded low gum outturn and viscosity when compared to 5 minutes roasting. |
