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- W2174499255 abstract "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‐ HC l 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." @default.
- W2174499255 created "2016-06-24" @default.
- W2174499255 creator A5055338704 @default.
- W2174499255 creator A5064023393 @default.
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- W2174499255 date "2015-11-18" @default.
- W2174499255 modified "2023-10-14" @default.
- W2174499255 title "Effect of tamarind (<i>Tamarindus indica</i>L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice" @default.
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- W2174499255 doi "https://doi.org/10.1002/fsn3.311" @default.
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