STUDIES ON THE CHARACTERISTICS OF SOME PRODUCTS FROM TAMARIND (TAMARINDUS-INDICA) KERNEL

Suitability of incorporating tamarind kernel powder (TKP) in bread, bi scuit and jelly was evaluated. Breads showed a decrease in specific vo lume and springiness with increase in TKP level, in contrast to increa sed bread hardness. However, the cohesiveness remained unaffected. Inc orporation of TKP also affected the hardness, crispness and thickness of biscuits considerably, though the taste and flavour were only sligh tly affected. Both bread and biscuits, with up to 15% TKP in flour mix , were acceptable to the taste panel. TKP jelly had a grade between 80 and 85, while the gel strength remained unaffected by added citric ac id. Comparison of sensory scores showed non-significant difference bet ween TKP and pectin jellies. Thus, the low-cost TKP could be a good su bstitute for costly pectin for making jelly.