Comparison of Peeling and Extraction Methods in the Production of Tamarind Seed Gum

Abstract

Comparison of the peeling methods for tamarind seed, the extraction and precipitation of gum (jellose) from peeled tamarind seed powder were investigated. The seed was first heated to 105 C for 15 minutes in oven and immediately immersed into 1.0 M. H2SO4 solution for 3 hours as satisfactory method for peeling and yielded by heating to 80C with 0.18% sodium hexameta-phosphate solution for 50 minutes. An application of diastase in extraction process would exhance the yield of gum harvesting. After the gum was filtred, dried and ground into powder, relative viscosity as well as its composition were determined. The analysis of gum was done on moisture, protein, starch, other carbohydrates, fat, ash and fiber which are approximately 8.74, 13.42, 29.44, 55.77, 1.42, 0.40 and 0.15 % respectively.