Effects of high‐pressure processing on techno‐functional properties of tamarind (Tamarindus indica L.) kernel powder

Abstract

SummaryTamarind kernel powder (TKP) was modified using high‐pressure processing (HPP) at different levels of pressure (200, 400, and 600 MPa) and pressurisation time (10, 20, and 30 min). The properties including solubility, water‐holding capacity, oil‐holding capacity, and emulsion stability of HPP‐treated TKP were investigated and compared with untreated TKP. The results found that the properties of TKP markedly improved with HPP treatment, with increasing pressure levels and pressurisation time. The optimal condition was achieved at a pressure of 600 MPa for 10 min. The mechanism behind the improvement of these properties was further supported by the data collected on extraction yield, size‐exclusion chromatography, and FT‐IR spectra. Additionally, the total phenolic content and antioxidant properties in terms of DPPH radical‐scavenging activity and Ferric reducing antioxidant power of HPP‐treated TKP were higher than the untreated TKP. The information from this study indicated that HPP is a promising technique for modifying the techno‐functional properties of TKP.