The work investigates utilization of Tamarind kernel powder for preparation of baked food products like biscuit, bread and cake. Research has shown that tamarind seed is an under-utilized seed in food industry; despite having immense nutritional properties its use has been found mainly in textile and paper industries and as adhesives due to its high gelling/ gum like property. In rural areas it has been consumed by roasting after de-hulling, which resembles ground nut in terms of flavor as well as appearance. Based on this information TKP has been used as an alternative source of flour and blended with wheat flour to prepare baked food products. Physicochemical properties of these newly formed food products have been assessed. Biscuits were analyzed for width, thickness and spread factor which revealed notable change with incorporation of TKP. Bread samples were also subjected to physical analysis like weight, volume, specific volume index and width to height ratio. Cake batters were analyzed for pH and specific gravity. Protein content of biscuits ranged between 13-14gm/100gm, of bread was in the range of 15-16gm/100 gm and that of cake was about 9.2 to 9.8 %. Shelf life studies in terms of acid values and peroxide values of the extracted oil of biscuit samples were determined for two months. Both the acid value and peroxide values were within acceptable range after a month, however, peroxide value increased slightly in the second month. Staleness of bread was also reported during storage of 24 h, 48 h and 72 h. A control has been made and compared with each set of these newly developed products. Antioxidant studies of the products showed improved results. The analysis and sensory evaluation showed acceptable results.
