Hayat M.T.Charoensiddhi S.Tumpanuvatr T.Srichamnong W.Chathiran W.Jittanit W.Mahidol University2025-11-072025-11-072025-07-01International Journal of Food Science and Technology Vol.60 No.2 (2025)09505423https://repository.li.mahidol.ac.th/handle/123456789/112949Tamarind seed xyloglucan (TSX) is a plant-derived polysaccharide with considerable functional potential in food, pharmaceutical, and related applications. This study examined the influence of milling method (wet versus dry) and thermal treatment during extraction (thermal versus non-thermal) on the yield, composition, and physicochemical properties of TSX powders. Tamarind kernel solutions were prepared from either wet-milled dehusked seeds or dry-milled kernel powder, followed by extraction under thermal (80 °C, 30 min) or non-thermal conditions. The resulting powders were evaluated for production yield, proximate composition, colour parameters, viscosity, water absorption index (WAI), water solubility index (WSI), pasting behaviour, molecular weight distribution, and Fourier-transform infrared spectral profiles. Dry milling combined with thermal treatment produced the highest yield (17.53%), whereas wet milling with non-thermal treatment yielded powders with the greatest viscosity, WAI, molecular weight, and colour lightness. Non-thermal extraction retained a higher proportion of protein–xyloglucan complexes, enhancing molecular weight, hydration capacity, and rheological performance, while thermal treatment reduced protein content, increased WSI, and partially depolymerised xyloglucan. Fourier-transform infrared analysis confirmed that all TSX powders exhibited the characteristic polysaccharide fingerprint of a xyloglucan standard, with relative xyloglucan concentrations exceeding 95% in most samples. These findings provide valuable insights into the structure–function relationships of TSX and offer practical guidance for optimising processing strategies to meet specific industrial application requirements.Agricultural and Biological SciencesEngineeringArticleSCOPUS10.1093/ijfood/vvaf1942-s2.0-10502037458813652621