Development of pasty and bulk sweet of tamarind: physical-chemical parameters and evaluation of antioxidant capacity

• Autor(a) principal: Abreu, Danilo José Machado de
• Data de Publicação: 2020
• Outros Autores: Moura, Patricia Lima D'avila, Damiani, Clarissa
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/4834
• topic: Tamarindus indica L.; Doce em pasta; Doce em massa.; Tamarindus indica L.; Dulce en pasta; Dulce en pedazo.; Tamarindus indica L.; Sweet pasty; Bulk sweet.

The objective of this work was to elaborate and characterize, physically and chemically, sweet pasty  and bulk of tamarindo  (Tamarindus indica L.), as well as its antioxidant capacity. To characterize the tamarind sweets, chemical analyzes were performed, such as pH, titratable acidity, crude protein, lipids, moisture, ash and carbohydrates, in addition to physical analyzes, such as color, evaluating the parameters of L*, a* and b*, and texture. The evaluation of the antioxidant capacity was evaluated through aqueous and alcoholic extracts by reducing capacity and DPPH. Bulk sweet showed higher values in chemical composition than pasty sweet, and this can be seen by the caloric value, which presented 293.32 Kcal / 100g for pasty sweet and 306.84.00 Kcal / 100g, for bulk sweet. The sweets showed antioxidant capacity, which the aqueous extract was the best extract for the extraction of antioxidant compounds. The search to develop new products, which contain natural antioxidant substances, are of great importance for the food industries, since currently the consumer seeks practicality, but without giving up healthiness.