Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell

Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell

The food-use of the tamarind ( Tamarindus indica L.) fruit produces shell and seeds as by-products. In this work, the effects of the tamarind shell moisture content and the temperature of their extrusion on the dietary fiber content and physiochemical properties, such as water absorption capacity (...

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Bibliographic Details
Main Authors: Dalia Samanta Aguilar-Avila, Hector Eduardo Martinez-Flores, Eduardo Morales-Sanchez, Rosalía Reynoso-Camacho, Ma. Guadalupe Garnica-Romo
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-08-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
thermomechanical treatment
tamarind shell
dietary fiber
phenolic compounds
antioxidant capacity
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Extrusion-on-the-Functional-Properties-and-Bioactive-Compounds-of-Tamarind,170815,0,2.html
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