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Please use this identifier to cite or link to this item: http://library.ediindia.ac.in:8181/xmlui//handle/123456789/2949
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dc.date.accessioned2016-01-18T05:59:23Z
dc.date.available2016-01-18T05:59:23Z
dc.date.issued2016-01-18
dc.identifier.urihttp://hdl.handle.net/123456789/2949
dc.description.abstractTamarind processing activity is very important in tribal areas and is done manually. There are plenty of trees available. Tamarind is a vital ingradient in many food items. Presently the tribs are not adopeted any machinery or technology to process the tamarind. Tamarind paste can be prepared mechanically. It is soaked in a hot water and the juice is extracted manually from the resultant soft pulp,which is then used for cooking. Tamarind pulpcontains 20% moisture, 6% Fibre and 67 % carbohydrates. Tamarind juice contains the mellwo flavoured potassium acid tartrate, besides free tartaric acid . The concentrate ismade free of fibre , seed etc.en_US
dc.language.isoenen_US
dc.publisherNational Small Industries Corporationen_US
dc.titleTamarind Paste Makingen_US
dc.typeProject Profilesen_US
Appears in Collections:National Small Industries Corporation

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