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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
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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| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4930494/ https://ncbi.nlm.nih.gov/pubmed/27386100 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.311 |
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