Tamarind kernels are typically under-emphasized by products of the tamarindpulp industry. The kernel is a fair source of protein, fat (essential fatty acids),carbohydrates and minerals, which can replace conventional flour to developnew food products. The study aims to exploit the under-utilized tamarindkernel for value addition to improve tamarind kernel-based food products’acceptability and consumption. The tamarind kernel incorporated cookiesat 50 percent level of incorporation had moisture of 1.62 %, carbohydratecontent of 72.52%, protein of 9.26 %, fat of 22.98%, fiber of 3.25% andash of 1.12%, respectively. The developed cookies had higher proteinand fiber content than control cookies, which depicts its potential to bethe better alternative for the conventional flour.
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Tamil Nadu Agricultural University
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Tamil Nadu, India.
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Madras Agricultural Journal (MAJ)
Madras
Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.
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