VASANTRAO NAIK MARATHWADA KRISHI VIDYAPEETH PARBHANI 431 402 M S INDIA
发明人:
RODGE A B DR,DR RODGE A B,MR B A JADHAV,MR B A JADHAV
申请号：
IN2642/MUM/2013
公开号：
IN2013MU02642A
申请日:
2013.08.12
申请国别(地区):
IN
年份:
2015
代理人:
摘要：
Guar gum occupies a very important place, as it is a rich source of high quality galactomannan polysaccharide In the present investigation guar gum was incorporated in tamarind squeeze at various levels i.e. 0.1, 0.2, 0.3 and 0.4 percent. The sensory evaluation of tamarind squeeze, were carried out with the help of semi trained panel members using 9 point hedonic scale and showed up to 0.3 percent of guar gum found to be acceptable and hence liked by most of panel members. After 90 days storage showed no change in consistency, texture and controlled syneresis i.e. oozing out water of tamarind squeeze.
