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.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.identifier.uri | https://dspace.ediindia.ac.in/handle/123456789/2949 | |
| 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 |