Table 4.
Effect of tamarind seed powder (TSP) on phytochemical composition of cookies
| TSP concentration | TPC (mg GAE 100 mg−1) | TFC (mg CE 100 mg−1) | TAA (mg VCE 100 mg−1) | TTC (mg CE 100 mg−1) |
|---|---|---|---|---|
| Control | 20.43 ± 0.29a | 4.06 ± 0.06a | 5.6 ± 0.01a | 8.3 ± 0.73a |
| 2.0% TSP | 23.41 ± 0.31b | 5.35 ± 0.07b | 8.9 ± 0.07b | 11.70 ± 1.06b |
| 4.0% TSP | 25.37 ± 0.20c | 5.71 ± 0.05c | 12.7 ± 0.08c | 12.35 ± 0.5c |
| 6% TSP | 26.1 ± 0.05d | 6.67 ± 0.29d | 17.2 ± 0.06d | 13.54 ± 0.27d |
| 8% TSP | 27.41 ± 0.09e | 8.2 ± 0.08e | 19.2 ± 0.03e | 15.48 ± 0.43e |
| 10% TSP | 29.08 ± 0.23f | 10.29 ± 0.07f | 25.5 ± 0.04f | 19.24 ± 0.40f |
TPC, total phenolic content; TFC, total flavonoid content; TAA, total antioxidant activity; TCT, total condensed tannins. Data are means ± standard deviation from three independent experiments (n = 3). Mean values in the same column with different superscript letters are significantly different (P < 0.05).