Extraction of tamarind seed jellose under different conditions and their rheological properties


  • Sineenat Sukhawanli Faculty of Agro-Industry,King Mongkut’s Institute of Technology Ladkrabang, Bangkok
  • Porjai Thamakorn Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok




tamarind seed powder, jellose, xyloglucan, pasting property, rheological property


Tamarind seed powder (TSP) was prepared from tamarind seed and further defatted with hexane. Non-defatted and defatted TSP samples were analyzed for pasting property using a Brabender viscoamylograph. Slightly lower of pasting temperature and significantly higher in PV, consistency index, and setback of defatted TSP was observed. Rheological property, especially flow behavior index, of high temperature extracted jellose (HT jellose) was described the samples as non-newtonian pseudoplastic type, and with higher consistency index than of room temperature extracted jellose (RT jellose). Precipitation with ethanol at pH 3, 4, and 5 of both extraction temperature group samples showed non-significant on consistency index in each group. However, HT jellose with precipitation at pH 4 resulted in highest viscous jellose.


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How to Cite

Sukhawanli, Sineenat, and Porjai Thamakorn. 2017. “Extraction of Tamarind Seed Jellose under Different Conditions and Their Rheological Properties”. Food and Applied Bioscience Journal 2 (1):61-68. https://doi.org/10.14456/10.14456/fabj.2014.4.



Food Processing and Engineering