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

Natukunda S, Muyonga JH, Mukisa IM - Food Sci Nutr (2015)

Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda.

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.

No MeSH data available.


Related in: MedlinePlus

Effect of TSP on viscosity of mango juice.
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fsn3311-fig-0001: Effect of TSP on viscosity of mango juice.

Mentions: The viscosity of enriched mango juice increased with increase in tamarind seed powder concentration for all viscometer speeds (Fig. 1). It is clear from Figure 1 that addition of TSP to juices increases the viscosity of enriched juices compared to the control.


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

Natukunda S, Muyonga JH, Mukisa IM - Food Sci Nutr (2015)

Effect of TSP on viscosity of mango juice.
© Copyright Policy - creativeCommonsBy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4930494&req=5

fsn3311-fig-0001: Effect of TSP on viscosity of mango juice.
Mentions: The viscosity of enriched mango juice increased with increase in tamarind seed powder concentration for all viscometer speeds (Fig. 1). It is clear from Figure 1 that addition of TSP to juices increases the viscosity of enriched juices compared to the control.

Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda.

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.

No MeSH data available.


Related in: MedlinePlus