COMPARISON OF PASTING CHARACTERISTICS, FLOW BEHAVIOR AND SOME PHYSICAL PROPERTIES OF TAMARIND KERNEL POWDER FROM SWEET AND SOUR TAMARIND VARIETIES OF THAILAND

Abstract

This research aims to comparison of pasting characteristics, flow behavior and some physical properties of Tamarind kernel powder (TKP) from sweet (Sri Chom Phu veriety) and sour (Grà Daan variety) Tamarind seed. From the study the pasting characteristics of TKP at 3 % concentration, the results showed that sweet TKP had the Pasting temperature, maximum viscosity and setback were significantly different at p < 0.05 level with sour TKP. When study the flow behavior of TKP at 3 % concentation by Brookfield viscometer at 25 ± 1 ° C, it reviewed that sweet TKP showed less apparent viscosity (2463.67±105.99 mPa.s) than sour TKP (3297.00±172.50 mPa.s) statistically significant (p < 0.05). Both TKP showed non-newtonian flow behavior and pseudoplastic fluid type. In terms of emulsifying properties, it showed that the emulsifying activity (EA) and emulsion stability (ES) of both TKP showed no statistically significant difference (p > 0.05). Water absorption index (WAI) and water solubility index (WSI) of sweet TKP had significantly less WAI than sour TKP, while WSI greater statistically significant (p < 0.05).