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.
Highlights
Epidemiological studies have consistently demonstrated that consumption of plant-derived foods rich in bioactive phytochemicals has a protective effect against oxidation stress (Librandi et al 2007; Ovaskainen et al 2008; Galili and Hovav 2014)
Sensory analysis of tamarind seed-enriched mango juice involved the participation of 50 untrained panelists who Effect of tamarind seed powder on physicochemical properties of mango juice The addition of tamarind seed powder (TSP) to mango juice significantly (P < 0.05) affected the total soluble β-carotene
The results show that the addition TSP in cookie formulation resulted in lower scores in all sensory attributes at high concentrations with an overall acceptability ranging from 6.6 ± 1.47 to 7.8.1 ± 1.83
Summary
Epidemiological studies have consistently demonstrated that consumption of plant-derived foods rich in bioactive phytochemicals has a protective effect against oxidation stress (Librandi et al 2007; Ovaskainen et al 2008; Galili and Hovav 2014). Oxidative stress is strongly associated with mutagenesis, carcinogenesis (Abnet et al 2015), aging (Everitt et al 2006), and atherosclerosis in humans. The waste products including seeds, peels, stalks, stems, and leaves of plants contain substantial amount of phenolics and can be used as cheap sources of natural antioxidants for pharmaceutical, cosmetic, and food application Fruits and vegetable waste products including seeds have been reported to have higher content of bioactive phytochemicals than the edible portions (Soong and Barlow 2004).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
