title: 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.
authors.affiliation: School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda.
authors.forename: Sheilla
authors.initials: S
authors.lastname: Natukunda
authors.affiliation: School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda.
authors.forename: John H
authors.initials: JH
authors.lastname: Muyonga
authors.affiliation: School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda.
authors.forename: Ivan M
authors.initials: IM
authors.lastname: Mukisa
keywords: Antioxidant activity; condensed tannin; flavonoid; phenolics; phytocompounds; tamarind seed