Technology Description

The technology deals with the extraction of the galactooligosachride from the seed kernals of the Tamarindus indicus. The extracted polysacharide is white powder after freeze drying. The powder can be effectively substituted as hydrocolloids in structuring of various dairy products, espcially in ice cream. The replacement is cost effective, at the same time also provides the system with the bioactive fibres, which porve to be efficient bioprebiotics in manipulation of dietary mechanisms that target resident flora. Potential availalibility of tamarind seeds in India is about 1,40,000 Mt/yr.

Contact details:

Dr. C. Naresh Kumar
Email: drcnareshkumar@yahoo.com