Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powder
Year: 2024
Type: article
Abstract: The impact of different roasting conditions on the nutritional profile, physical, functional, thermal, pasting properties, morphology, crystallinity, and functional groups of tamarind seed powder (TSP) was investigated. Roasting treatment enhanced ash, carbohydrate, fat, and flavonoid content (2.21 to 11.93 mg QE/g) while significantly reduced protein, fiber, phenol content, tannin (2.72 to 1.36 mg TAE/g), antioxidant activity, and physical characteristics like bulk density, tap density. The concentrations of minerals like Mg, K, Ca, and P (3006.00, 8313.85, 482.44, 2723.78 mg/kg) and essential and non-essential amino acids were significantly enhanced by roasting. The roasted TSP exhibited a significant difference in pasting and functional properties compared to the control powder. The proportion of crystallinity in the roasted powder decreased according to the XRD patterns. The SEM micrographs revealed slight modifications in the morphology of TSP after roasting. According to our outcomes, the enhanced nutritional content of roasted TSP has excellent potential for usage as a food ingredient with added value.
Source: Food Chemistry Advances
Authors: M Geethalaxmi, Ujjwal Kumar, Vijay Verma, C K Sunil, Ashish Rawson, N Venkatachalapathy
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,750
OpenAlex ID: W4404002521