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Gelling behaviour of polyose from tamarind kernel polysaccharide

✍ Scribed by R.M Marathe; U.S Annapure; R.S Singhal; P.R Kulkarni

Book ID: 114199939
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 71 KB
Volume: 16
Category: Article
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(01)00118-7

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## Abstract A comparative study has been made of the jellying properties of tamarind seed polyose with those of certain fruit pectins in presence of varying amounts of sucrose and acid and it is shown that, with a concentration of the polyose about half that of fruit pectins, firm jellies are obtai