Influence of Tamarind (Tamarindus indica) Seed Kernel Powder on Dough Rheology and Bread Quality - A Comparative Study of Local and Imported Wheat Flours

Sep 10, 2026

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This study evaluated how tamarind seed kernel powder (TKP) at 0–20% affects dough rheology and bread quality prepared with two wheat flours: local Alsayed flour and imported Egyptian Salara flour. Increasing TKP significantly improved water absorption, dough development time, and stability, with stronger effects in local flour. At 20% TKP, water absorption reached 66.5% (local) and 61.5% (imported). Protein, fiber, and ash increased, while carbohydrates decreased. Sensory results declined at higher TKP levels, reducing acceptability, though local flour showed better gluten strength and nutritional enhancement potential.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages15

Reading Time38 min

AccessFree to download

Abstract

Keywords

1. Introduction

2. Material and Methods

2.1. Chemicals

2.2. Material Collection

2.3. Preparation of Tamarind Kernel Powder (TKP)

| | | --- | | | | Influence of Tamarind (Tamarindus indica) Seed Kernel Powder on Dough Rheology and Bread Quality: A Comparative Study of Local and Imported Wheat Flours
- Othman, M. Y, BSc, Food Science and Technology, University of Kordofan, Sudan, [maaby332@gmail.com](maaby332@gmail.com)
- Mustafa, G. I, Assistant Prof, Food Science and Technology, University of Bahri, Sudan, [Ghadamustafa577@gmail.com](Ghadamustafa577@gmail.com)
- Bakur, A, Assistant Prof, Food Science and Technology, University of Kordofan, Sudan, [bakur888@yahoo.com](bakur888@yahoo.com)
- Abdalla, A. A, Associate Prof, Food Technology, Alneelain University, Sudan, [Abdgha272@gmail.com](Abdgha272@gmail.com)
- Hassan, I. G, Assistant Prof, National Food Research Centre, Sudan
- Mohamed, M. M, Assistant Prof, Food Science and Technology, University of Bahri, Sudan, [makarimas@gmail.com](makarimas@gmail.com)
- Babikir, A. M, Assistant Prof, Food Science and Technology, University of Kordofan, Sudan, awadbabeker2@Gmail.Com
- Ibrahim, S, Lecturer, Food Science and Technology, University of Kordofan, Sudan, [yanayanzaa@gmail.com](yanayanzaa@gmail.com)
Abstract
This study investigated the effects of tamarind seed kernel powder (TKP) incorporation (0–20%) on the rheological and quality properties of dough and bread produced from two wheat flour types: local flour (Alsayed Flour Mills) and imported Egyptian flour (Salara) . Significant improvements in water absorption, dough development time, and stability were observed with increasing TKP levels, with more pronounced effects in the local flour. Water absorption increased to 66.5%(local) and 61.5%(imported) at 20% TKP, reflecting the superior protein strength and water-binding capacity of the local flour. Dough development time rose from 1.7 to 11.5 minutes (local) and from 1.4 to 5.7 minutes (imported), while stability reached 8.7 and 6.7 minutes, respectively. The gluten index was higher in local flour | | | | --- | | | | (135.64) than in imported flour (93.66), though both decreased with TKP addition due to gluten dilution. Proximate analysis revealed increased protein (up to 13.51%), fiber (0.7% to 1.44%), and ash content with TKP enrichment, alongside reduced carbohydrate levels. Sensory evaluation indicated that higher TKP levels negatively affected color, aroma, taste, and texture, with overall acceptability scores declining to 5.26 (local) and 5.33 (imported) at 20% TKP. The local flour demonstrated superior gluten strength and nutritional enhancement potential.
Keywords: Tamarindus Indica, Tamarind Kernel Powder, Dough, Rheology, Bread Quality.
1. Introduction
Tamarind (Tamarindus indica L.), a member of the family Leguminosae (Fabaceae), is native to the dry savannas of tropical Africa (Mohamed, Mohamed et al. 2015) . Today, major production areas are found in South and Southeast Asia, particularly in India, Bangladesh, Sri Lanka, and Thailand, with India recognized as the world’s leading producer and consumer (Havinga, Hartl et al. 2010) . Tamarind is considered a multipurpose tree, as nearly all of its parts have economic or nutritional value. The fruit typically comprises approximately 55% pulp, 34% seed, and 11% shell and fiber per pod (Kumar and Bhattacharya 2008) .
Among its by-products, tamarind kernel powder (TKP) has attracted attention as a low-cost, alternative source of proteins and other essential nutrients. TKP contains 4.67% moisture, 24.61% crude protein, 2.46% crude fat, 3.70% crude fiber, and 2.50% total ash, while carbohydrates account for about 62.06% of its composition, yielding a physiological energy value of 369 kcal per 100 g. It is also a rich source of calcium (145 mg/100 g) and iron (15.46 mg/100 g), although minor levels of tannic acid (0.006 mg/100 g) and phytates (0.49 mg/100 g) are present (Sarkar, Awasthi et al. 2018) .
Functionally, TKP has been utilized as a natural food additive, particularly in the baking industry, wher

FAQs

How does tamarind seed kernel powder influence dough water absorption and stability?

Increasing TKP levels improve water absorption, dough development time, and stability. The improvements are more pronounced in the local wheat flour matrix than in the imported flour.

What changes in gluten-related parameters occur after adding TKP?

The gluten index is higher for local flour than imported flour, and both decrease with TKP addition due to gluten dilution.

What effect does TKP have on bread sensory attributes and overall acceptability?

Higher TKP levels negatively affect color, aroma, taste, and texture. Overall acceptability declines, reaching about 5.26 (local) and 5.33 (imported) at 20% TKP.

Sep 10, 2026

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