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

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), fla...

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Detalles Bibliográficos
Autores principales: Natukunda, Sheilla, Muyonga, John H., Mukisa, Ivan M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930494/
https://www.ncbi.nlm.nih.gov/pubmed/27386100
http://dx.doi.org/10.1002/fsn3.311

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930494/
https://www.ncbi.nlm.nih.gov/pubmed/27386100
http://dx.doi.org/10.1002/fsn3.311

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