Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice

Abstract

Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0–10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total phenolics (Folin–Ciocalteu assay), antioxidant activity (2,2‐diphenyl‐1 picrylhydrazyl (DPPH) radical scavenging assay), flavonoid (aluminum chloride assay), condensed tannins content (Vanillin‐HCl assay), and consumer acceptability (n = 50) of the products were determined. TSP increased the pH and viscosity and reduced titratable acidity of juice. Incorporation of TSP increased the: total phenolic content (6.84 ± 0.21 to 88.44 ± 0.8 mg GAE/100 mL); flavonoid (4.64 ± 0.03–21.7 ± 0.36 mg CE/100 mL); condensed tannins (0.24 ± 0.01–21.81 ± 0.08 mg CE/100 mL) and total antioxidant activity (4.65 ± 0.88–21.70 ± 0.03 mg VCE/100 mL) of juice. A similar trend was observed for cookies. Maximum sensorially acceptable TSP levels were 1.5% and 6%, respectively, for juice and cookies. TSP can thus be utilized as a source of natural antioxidants in food products.

Pre‐harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah

“…The presence of seeds (filtered or not) reduced the acceptance of P. setacea nectar. The same was observed by Natukunda, Muyonga and Mukisa who assessed the effect of tamarind seed powder addition on phytonutrient content and sensory properties of mango juice. The authors also noted that the addition of seeds reduced the overall acceptance from 8.1 (control mango juice sample) to 4.9 (2.5% tamarind seeds sample).…”

The Effect of Dietary Antioxidant Supplementation in Patients with Cataract and Glaucoma

“…It is high in tartaric acid, B vitamins, and minerals. It has antioxidant [29,30], anti-in ammatory [31], anti-diabetic [32], and antiatherosclerotic effects [33]. Crocetin is a natural apocartenoid dicarboxylic acid that is found in the crocus ower and in Gardenia jasminoides.…”

Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects

“…For UT and HPP samples, adding PPE decreases the band a-carotene content. This can be attributed to the probable formation of complexes between proteins of PPE and carotenoids, thus leading to less extractability of carotenoids (Natukunda et al, 2016). On the other hand, the application of heat may prevent the formation of these complexes.…”