Guar (cyampsis tetragonoloba) is a commercially important industrial crop, because seed of guar content about 30-35 % gum.
Guar gum is natural high molecular weight polysaccharide composed of galactomannan. It is established that endosperm
of guar seed contains mainly galactomannan gum. Guar gum is an economical thickener and stabilizer. It hydrates fairly rapidly
in cold water to give highly viscous pseudo plastic solutions of generally greater low-shear viscosity when compared with other
hydrocolloids. The Tamarind pulp is the richest natural source of tartaric acid (8-18%) and is the chief acidulant used in the
preparation of foods in India. Guar gum improves texture of the product. Tamarind Squeeze were prepared by addition of guar
gum at various levels I.e. 0.1%, 0.2%, 0.3% and 0.4% .The sensory evaluation of Tamarind Squeeze, were carried out with the help
of semi trained panel members using 9 point hedonic scale .The mean score values of sensory evaluation revealed that 0.3 percent
of guar gum found to be overall acceptable and enhanced the consistency of Tamarind Squeeze.
S.Reginold Jebitta is perusing her Doctoral Degree in the Department of Food Processing And Engineering from Karunya University and worked
as an assistant professor in Kongu Engineering college erode. Currently working under the guidance of Dr.M.Ramanathan in the same university.
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals