International Journal of Innovative Research in Computer and Communication Engineering
ISSN Approved Journal | Impact factor: 8.771 | ESTD: 2013 | Follows UGC CARE Journal Norms and Guidelines
| Monthly, Peer-Reviewed, Refereed, Scholarly, Multidisciplinary and Open Access Journal | High Impact Factor 8.771 (Calculated by Google Scholar and Semantic Scholar | AI-Powered Research Tool | Indexing in all Major Database & Metadata, Citation Generator | Digital Object Identifier (DOI) |
| TITLE | Preparation of Tamarind Seed Candy |
|---|---|
| ABSTRACT | The development of tamarind seed candy presents an innovative approach to utilizing tamarind seeds, a commonly discarded by-product of tamarind fruit processing. Despite being overlooked, tamarind seeds are an abundant source of nutrients, including proteins, dietary fiber, essential amino acids, and polyphenolic compounds known for their antioxidant properties. This research aims to formulate and produce a confectionery product using tamarind seed flour, thereby adding value to tamarind seeds and promoting sustainable food practices. |
| AUTHOR | SAKSHI MOREY, TANUJA GHATE, JANVI WANHARE, SONI THAKUR Diploma Student, Department of Food Technology, Ballarpur Institute of Technology Bamni, Maharashtra, India Head of Department & Assistant Professor, Polytechnic, Department of Food Technology, Ballarpur Institute of Technology Bamni, Maharashtra, India |
| VOLUME | 182 |
| DOI | DOI: 10.15680/IJIRCCE. 2026.1403082 |
| pdf/82_Preparation of Tamarind Seed Candy.pdf | |
| KEYWORDS | |
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