STUDY OF MICROBIAL HYDROLYSIS OF TAMARIND KERNEL POWDER BASED THICKENER USING FTIR AND ITS PREVENTIVE MEASURES

Abstract

Tamarind Kernel Powder (TKP) is a polysaccharide obtained from the endosperm of the tamarind seed of the tamarind
tree. Botanical name of Tamarind is Tamarindusindica Linn. This TKP based gum is a valuable thickener and stabilizer,
used in different industries. TKP is abundantly available and has a good economic viability. TKP is also known as
Xyloglucan. This TKP based thickener is hydrolyzed within 48-72 hours. The hydrolysis is primarily attributed to the
growth of bacteria and fungi. These microorganisms are isolated by various isolation methods. Isolates were identified by
Gram staining, Biochemical tests and hydrolytic activity of the isolates on proteins, lipids, carbohydrates and 16S rRNA
sequencing. Viscosity was monitored without preservatives and with preservatives at different concentration and
temperature. Fourier Transforms Infrared Spectroscopy was performed to check any major or minor changes in the TKP
based thickener with and without preservatives.