Comparison of the gel setting properties of polyose from tamarind seed (Tamarindus indica linn) with fruit pectins

Abstract

A comparative study has been made of the jellying properties of tamarind seed polyose with those of certain fruit pectins in presence of varying amounts of sucrose and acid and it is shown that, with a concentration of the polyose about half that of fruit pectins, firm jellies are obtained under otherwise comparable conditions. The possibility of improving the texture of the polyose-sugar-acid jelly by pretreatment with mild acid or alkali or by methylation is indicated.