Tamarind Paste Making

dc.date.accessioned	2016-01-18T05:59:23Z
dc.date.available	2016-01-18T05:59:23Z
dc.date.issued	2016-01-18
dc.identifier.uri	http://hdl.handle.net/123456789/2949
dc.description.abstract	Tamarind 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.iso	en	en_US
dc.publisher	National Small Industries Corporation	en_US
dc.title	Tamarind Paste Making	en_US
dc.type	Project Profiles	en_US