The scope of tamarind (Tamarindus indica L.) kernel powder in diverse spheres: A review

In today's milieu the awareness on the ingredients used in making a food product is on the rise. Consumers especially from the middle and upper socio economic status are becoming health conscious and are keen to get enlightened about the foods they consume. Food colours, hazardous chemicals, fats and sugar components if any added, uses by date are read from the food labels. Food additive is an imperative term in food labels which comprise the substances which are added in food preparations to enhance appearance, colour, consistency, taste, texture and even as a preservative to enhance the shelf life. Though salt and sugar act as natural food additives most of them are synthetic makes. The literate populace prefer organic and natural foods as additives as they are believed to reduce health risks such as obesity, and other metabolic disorders like cancer and diabetes. The concept of food from waste is also rising. The World Organisations also encourage and support such concepts as waste disposal is a distressing issue globally. Tamarind, being an enormous produce in most of the tropical countries pedestals voluminous quantity of tamarind seeds which are disposed off as waste. Hence, in this context, the possible usage of tamarind kernel powder in various spheres is reviewed. (c) 2021 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the 2nd International Conference on Materials, Manufacturing, and Machining for Industry 4.0.