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Background: Tamarind seed aspiration is not frequent in children and is usually observed in kids from rural backgrounds, with easy access to tamarind fruits and their by-products. Materials and Methods: We report a retrospective review of five patients managed in the pediatric surgery department for tamarind seed aspiration into the tracheobronchial tree. The data were analyzed based on age, clinical presentation, bronchoscopic observations, and the challenges faced during the rigid bronchoscopic retrieval and postoperative course. Results: There were four boys and one girl with a median age of 10 years. High-resolution computed tomography thorax was done in all patients. The foreign body was identified in the right main bronchus in one and the left main bronchus in four patients. All five patients underwent rigid bronchoscopy and retrieval of the seed. Two patients had an early presentation (within a week) - they needed temporary tracheotomy as the swollen seed could not be negotiated through the narrow glottis. Two patients had a late presentation (around 15 days) - they required removal in piecemeal using crushing forceps and multiple insertions of bronchoscope prolonging surgical time. One patient presented at 22 days posttamarind aspiration. It was soft enough for easy disintegration with crocodile forceps and expeditiously removed in three to four pieces. All patients recovered uneventfully. Conclusion: Removal of tamarind seed foreign body from the tracheobronchial tree is challenging. Anticipating the difficulties and being prepared well, helps to reduce the intraoperative difficulty, and allow successful removal with favorable patient outcomes.

Background: Tamarind seed aspiration is not frequent in children and is usually observed in kids from rural backgrounds, with easy access to tamarind fruits and their by-products. Materials and Methods: We report a retrospective review of five patients managed in the pediatric surgery department for tamarind seed aspiration into the tracheobronchial tree. The data were analyzed based on age, clinical presentation, bronchoscopic observations, and the challenges faced during the rigid bronchoscopic retrieval and postoperative course. Results: There were four boys and one girl with a median age of 10 years. High-resolution computed tomography thorax was done in all patients. The foreign body was identified in the right main bronchus in one and the left main bronchus in four patients. All five patients underwent rigid bronchoscopy and retrieval of the seed. Two patients had an early presentation (within a week) - they needed temporary tracheotomy as the swollen seed could not be negotiated through the narrow glottis. Two patients had a late presentation (around 15 days) - they required removal in piecemeal using crushing forceps and multiple insertions of bronchoscope prolonging surgical time. 0ne patient presented at 22 days posttamarind aspiration. It was soft enough for easy disintegration with crocodile forceps and expeditiously removed in three to four pieces. All patients recovered uneventfully. Conclusion: Removal of tamarind seed foreign body from the tracheobronchial tree is challenging. Anticipating the difficulties and being prepared well, helps to reduce the intraoperative difficulty, and allow successful removal with favorable patient outcomes. [ABSTRACT FROM AUTHOR]

Household activities and beverage industries that use tamarind often generate waste in the form of tamarind seeds. Tamarind seeds account for approximately 40% of the total weight of the fruit. If these tamarind seeds are not properly managed, they end up as waste with no economic or other benefits. One effective waste management strategy is to convert tamarind seeds into biochar. This research aims to examine the characteristics of biochar produced from tamarind seeds at different pyrolysis temperatures. The results indicate that as the pyrolysis temperature increases, the fixed carbon content also increases. Pores begin to form on the surface of the biochar at a temperature of 400°C. We have identified functional groups such as C-H, O-H, C≡N, C≡C, C=C, C=O, CH3, C-O, and C-C in the biochar. The dominant elements in tamarind seed biochar are K2O, CaO, P2O5, SO3, and MgO, which are part of macronutrients and alkaline elements with the potential to improve soil quality as soil amendments. [ABSTRACT FROM AUTHOR]

Summary: Xyloglucan (XG) is an under‐utilised mucoadhesive hemicellulosic biopolymer extracted from tamarind industrial waste (tamarind seed), a commercial source. XG is a low‐cost, non‐toxic, biocompatible, and stable biopolymer at a wide range of pH, temperature, and ionic solutions. It is generally recognised as safe (GRAS) by FDA and used as a food additive as a gelling agent, emulsifier, thickener, stabiliser, etc. This review aims to explore the utilisation of tamarind industrial waste for the production of XG and their application in the food industry as alternative hydrocolloids by providing adequate knowledge in production, extraction, properties, chemical modification, and interactions. It is also highlighted that XG has been extensively studied recently in manufacturing gluten‐free foods (rice bread), food quality assessment, and packaging film production. [ABSTRACT FROM AUTHOR]

The preparation of biodegradable films using, tamarind seed powder (TSP) and fenugreek seed powder (FSP) has been reported herein. The tamarind seed powder (TSP) was used to prepare pure films as T1, T2 and T3, based on particle size Grade-I, II and III, similarly, FSP films were prepared as F1, F2 and F3, whereas composite films from (TSP and FSP) were prepared with (50:50) ratio based on above grades were as TF1, TF2 and TF3, respectively. The textural properties of the films prepared from pure TSP as T1; pure (FSP) as F1 and composite films of TSP and FSP as TF1 were found to be better than that of other films. The heat capacity (Hc), determined using DSC, was found in the range of 0.089–2.260 kgm2/ks2 for all the films. The microbial analysis performed using the Aerobic colony count and Yeast and mold count methods showed the least microbial count for the film containing FSP due to the anti-microbial properties of fenugreek. The SEM analysis found smoother surfaces with the closeness of pores for T1, F1 and TF1 films. The Water vapor permeability was in the range of 0.49–0.82 mg/Pa.s.m2 × 10–11. The evaluation of the biodegradability of the films was done by soil burial test, and intrinsic viscosity measurements at different time intervals were found better results for T1, F1 and TF1 films. Pure TSP and pure FSP films with Grade I mucilage found better for packaging application. [ABSTRACT FROM AUTHOR]

Biopolymer carboxymethyl tamarind seed kernel polysaccharide (CMTSP) was synthesized by the reaction of tamarind kernel powder (TKP) of Tamarindus indica L. with monochloroacetic acid by an improved method. The synthesis was conducted in presence of sodium hydroxide at optimized conditions of time, temperature, concentrations of TKP, MA, sodium hydroxide. Tamarind seed polysaccharide (TSP) was also extracted from TKP by boiling distilled water. The chemical structure of TKP, TSP and CMTSP were analyzed by the ATRFTIR. When TKP, TSP, and CMTSP's comparative physico-mechanical properties were examined and compared, CMTSP performed better due to increase in viscosity, water solubility and tensile properties. [ABSTRACT FROM AUTHOR]

Acetylation modification was conducted to improve the water-solubility and solution properties of xyloglucan from tamarind seeds (TSX). Three acetylated TSX with different degree of substitution (DS) were successfully prepared, and their structure and molecular parameters were investigated by FT-IR, NMR, and high-performance size exclusion chromatography (HPSEC). Further, the effects of acetylation on the thermal stability, solubility, and rheological properties of TSX were studied. Results showed that acetyl groups were mainly substituted at the O -6 position of terminal galactose with DS of 0.2, 0.47, and 0.36 for AC-2, AC-5, and AC-10, respectively. HPSEC analysis indicated that molecular weight of acetylated derivatives decreased slightly, and the solution conformation became more flexible as the DS increase. By comparing with TSX, the thermal stability, water-solubility, solution transmittance, and ζ-potential of acetylated TSX were significantly improved as the DS increase. In addition, rheological studies demonstrated that acetylation reduced the shear viscosity, but high DS of acetylation could induce the weak gelling property of TSX. In conclusion, acetylation modification could be applied to improve the physicochemical properties of TSX and promote its further application in food and pharmaceutical industries. • Three acetylated TSX with different DS were prepared and characterized. • Acetylation decreased Mw slightly and enhanced the flexibility of TSX. • Solubility properties and thermal stability of TSX were improved by acetylation. • Acetylation decreased the viscosity, but induced the weak gelling property of TSX. [ABSTRACT FROM AUTHOR]

Background: Ischemic heart disease is a leading cause of death in patients with cardiovascular disease. Natural products containing high antioxidant activity have been used as an alternative therapy to improve the living conditions of patients. In this study, we examine the protective effect of tamarind seed (TS) on myocardial hypoxic injury. Methods: The hypoxia model was mimicked by mineral oil overlayed on H9c2 cardiomyoblasts for 4 h. TS extract was pretreated and administered during the hypoxic condition. Radical scavenging activity of TS extract was measured and exhibited very potent antioxidant activities on 2,2-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. Results: TS extract at a concentration of 10 µg/ml significantly reversed the effect of hypoxia-induced cell death and intracellular reactive oxygen species (ROS) production. We also observed hypoxia-induced over-expression of both inflammatory cytokine mRNA and activation of cellular apoptosis. Pretreatment of TS extract significantly reduced hypoxia-induced HIF-1α and pro-inflammatory cytokine production, IL-1β and IL-6. The Western blot analysis for apoptotic regulatory molecules, caspase 3, caspase 8 and Bax proteins, also showed hypoxic injury reversal by TS extract treatment. Conclusions: The results suggest that the anti-ischemic effect of TS extract protects against hypoxia-induced injury and has potential to be an effective alternative therapy for ischemic heart disease and oxidative-damage related disease.

Background: Ischemic heart disease is a leading cause of death in patients with cardiovascular disease. Natural products containing high antioxidant activity have been used as an alternative therapy to improve the living conditions of patients. In this study, we examine the protective effect of tamarind seed (TS) on myocardial hypoxic injury. Methods: The hypoxia model was mimicked by mineral oil overlayed on H9c2 cardiomyoblasts for 4 h. TS extract was pretreated and administered during the hypoxic condition. Radical scavenging activity of TS extract was measured and exhibited very potent antioxidant activities on 2,2-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. Results: TS extract at a concentration of 10 µg/ml significantly reversed the effect of hypoxia-induced cell death and intracellular reactive oxygen species (ROS) production. We also observed hypoxia-induced over-expression of both inflammatory cytokine mRNA and activation of cellular apoptosis. Pretreatment of TS extract significantly reduced hypoxia-induced HIF-1α and pro-inflammatory cytokine production, IL-1β and IL-6. The Western blot analysis for apoptotic regulatory molecules, caspase 3, caspase 8 and Bax proteins, also showed hypoxic injury reversal by TS extract treatment. Conclusions: The results suggest that the anti-ischemic effect of TS extract protects against hypoxia-induced injury and has potential to be an effective alternative therapy for ischemic heart disease and oxidative-damage related disease.

Tamarind seed is a discarded waste material from the tamarind pulp industry. The seed contains plethora of nutrients, however its application as food ingredient in Nigeria is limited. This study investigated the impact of processing techniques on physical (colour), proximate, mineral, anti-nutrient and pasting properties of tamarind seed flour using standard methods. Unprocessed seeds (sample A) served as the control, soaked seeds (sample B), roasted seeds (sample C) and autoclaved seeds (sample D). The obtained flour samples were analysed for the physical (colour), proximate, mineral, anti-nutrient and pasting properties using standard methods. Colour values (L*) of seed flour decreased whereas a* and b* values increased in processed flours compared to the control. Raw and processed tamarind seed flours are composed mainly of carbohydrate (65.0-75.2%) and protein (2.3-12.7%) with minuscule quantities of dietary fibre (3.50-7.10%), fat (5.4-6.8%) and ash (1.25-2.08%). The results revealed the following ranges in mineral concentrations: calcium (11.72-18.76mg/100g), magnesium (125.48-152.55mg/100g), potassium (224.49-487.37mg/100g) and iron (22.34-31.04mg/100g). Boiling, autoclaving and roasting significantly (p≤0.05) altered the anti-nutritional contents of tamarind seeds. There exist variation in the pasting viscosities with the control and processed tamarind flours being significantly different (p≤0.05). The study highlighted that roasting of the seeds could eliminate the anti-nutrients and improved the quality of seeds compared to soaking and autoclaving processes. Exploring the potential of tamarind seeds for human consumption will clearly reduce the over-dependence on common legumes as protein source in marginalised communities. [ABSTRACT FROM AUTHOR]

Tamarind seed is a discarded waste material from the tamarind pulp industry. The seed contains plethora of nutrients, however its application as food ingredient in Nigeria is limited. This study investigated the impact of processing techniques on physical (colour), proximate, mineral, anti-nutrient and pasting properties of tamarind seed flour using standard methods. Unprocessed seeds (sample A) served as the control, soaked seeds (sample B), roasted seeds (sample C) and autoclaved seeds (sample D). The obtained flour samples were analysed for the physical (colour), proximate, mineral, anti-nutrient and pasting properties using standard methods. Colour values (L*) of seed flour decreased whereas a* and b* values increased in processed flours compared to the control. Raw and processed tamarind seed flours are composed mainly of carbohydrate (65.0-75.2%) and protein (2.3-12.7%) with minuscule quantities of dietary fibre (3.50-7.10%), fat (5.4-6.8%) and ash (1.25-2.08%). The results revealed the following ranges in mineral concentrations: calcium (11.72-18.76mg/100g), magnesium (125.48-152.55mg/100g), potassium (224.49-487.37mg/100g) and iron (22.34-31.04mg/100g). Boiling, autoclaving and roasting significantly (p≤0.05) altered the anti-nutritional contents of tamarind seeds. There exist variation in the pasting viscosities with the control and processed tamarind flours being significantly different (p≤0.05). The study highlighted that roasting of the seeds could eliminate the anti-nutrients and improved the quality of seeds compared to soaking and autoclaving processes. Exploring the potential of tamarind seeds for human consumption will clearly reduce the over-dependence on common legumes as protein source in marginalised communities.

Global plastic production in increasing rapidly making a big threat to our health and climate. Growing production of petroleum-based plastic is raising issue regarding environment due to their undisposable properties. These issues are encouraging researchers to engage themselves in bioplastic research to invent eco-friendly disposable plastic using natural ingredients. This work aimed to develop environment friendly plastic from low cost natural resource such as tamarind and Arjuna with compatible mechanical, thermal and antimicrobial properties. Bioplastic samples have been synthesized keeping tamarind as base material and changing the percentage of Arjuna. The synthesized plastics have been subjected to biodegradable test, mechanical test, FTIR test, SEM test, XRD test, thermal test and antimicrobial test. Biodegradable test reveals that the samples are biodegradable and the process of biodegradation increases with the increase of time with 73% biodegradation in only 30 days. 5.23 N/mm2 stress is produced from the synthesized bioplastic by tensile test. Presence of functional groups is revealed by FTIR analysis. Only 5% weight loss is observed at above the room temperature by the thermal analysis. Antibacterial tests showed the efficiency of the plastic against virus.

Purpose: Owing to the increased generation of agricultural bio-waste especially onion solid waste and its impact on environment, the present study mainly focused on the utilization of selected waste streams such as shallot stalk and tamarind seed for development of packaging films which can be used as an alternative to plastic films. Methods: Different extraction methods were used for the extraction of xyloglucan (XG). The condition of selected extraction method was optimized by central composite design using response surface methodology. The shallot stalk powder (SSP) packaging film was prepared with extracted XG by casting method. The properties of xyloglucan and SSP packaging film were analyzed and it was compared with commercial pectin based films. Results: Microwave-assisted extraction (MAE) provided a high yield of 21.75% of xyloglucan compared to other methods with optimum process parameters as power level 400 W, liquid to solid ratio 99.43 ml/g, temperature 83.23 °C and time 14.29 min, respectively. The SSP films have less water vapor permeability 1.06 × 10−10−1.49 × 10−10 g/m. s. Pa, high total phenolic content 63.76–69.23 mg/g and antioxidant capacity 23.47–24.09% compared to the control films. Conclusion: Thus, the study provides the rational for effective utilization of not only shallot stalk waste, but also other onion solid waste includes flower, petiole and skin in food packaging applications. [ABSTRACT FROM AUTHOR]

Protein-energy malnutrition is one of the major public health problems in India affecting children under 5 years of age. The prevalence of underweight in children under 5 is 42.5% in India, being the highest globally. The need for low-cost supplemental food is vital under such conditions. This study aims to develop low cost and protein-rich value-added products from Tamarind seed flour. The incorporation of Tamarind seed flour (50%) in the development of cookies exhibited a significant level of increase in protein in cookies. The protein content of Control cookies was 5.65% and Tamarind seed flour incorporated cookies was 11.26%. This study depicted that Tamarind seed flour can be used as the replacement of conventionally used cereal flours to develop functional foods to curb protein-energy malnutrition. [ABSTRACT FROM AUTHOR]

A polysaccharide from tamarind seeds (TSP) was characterized in terms of backbone and side chain structural features, as well as conformational property using methylation and GC–MS analysis, 2D NMR, MALDI-TOF MS, and high performance size exclusion chromatography (HPSEC). Results showed that TSP was a galactoxyloglucan (GXG) consisting of glucose, xylose, and galactose in a molar ratio of 3.1: 1.7: 1.0. The Mw was determined to be 524.0 kDa with radius of gyration (R g) of 55.6 nm. The chemical structure was confirmed as a classical β-(1 → 4)-glucan with short side chains of T-β-Gal p -(1 → 2)-α-Xyl p -(1 → and T-α-Xyl p -(1 → attached to O -6 position of glucose. MALDI-TOF MS analysis indicated that TSP mainly composed of nonasaccharide (XLLG) and octasaccharide (XLXG or XXLG) blocks in periodic or interrupted sequence in a ratio of 3: 2, occasionally interrupted by heptasaccharide (XXXG), hexasaccharide (XLG or XXGG), or even hendesaccharide blocks. Conformational study indicated that TSP was in a random-coil shape with relative extended stiff chain in aqueous solution. This study provided more evidences to make an amendment to the fine structure of tamarind GXG. Unlabelled Image • A classic cellulosic backbone of β-(1 → 4)-glucan was confirmed for TSP. • Short branches consisted of Xyl p and Gal p were distributed along the backbone. • TSP composed of XLLG and XLXG/XXLG units with slight XXXG, XLG/XXGG, and hendesaccharide blocks. • TSP showed as relative extended stiff random coil in aqueous solution. [ABSTRACT FROM AUTHOR]

In this work, an experimental investigation has been carried out to reduce the emission and improve the performance and combustion characteristics of direct injection compression ignition (DICI) engine fuelled with diesel and biogas in dual fuel mode. The anaerobic digestion method was used to produce biogas from tamarind seed and rice bran (TSRB). The diesel is injected by conventional injector setup and the biogas is inducted through the intake manifold with air in different flow rates such as 0.25, 0.50, 0.75, and 1.0 kg/hr. The emission, combustion, and performance test is conducted with a different flow rate of biogas with diesel and compared with diesel. Results show that the smoke and Nox emissions are lowered by 7.1and 23.27%, respectively compared to diesel mode. [ABSTRACT FROM AUTHOR]

The testa of tamarind seed ( Tamarindus indica L.) should be completely removed from the kernel to avoid the risks from tannin and therefore, knowledge of the mechanical properties of a tamarind seed are essential for the removal process. Here, the moduli of the testa and kernel were separately estimated using the reverse engineering method, i.e., a combination of experiments and numerical analysis. The modulus of testa was found to be 1.192 GPa, while that of kernel was 0.506 GPa. Under the quasi-static compression test, the strength of a tamarind seed depended on the direction of loading. For compressive loading in the width direction, the fracture load (105.68 N), deformation to fracture (0.26 mm), and fracture energy (11.69 N mm) of a tamarind seed were the lowest. Thus, the removal of testa from kernel should be performed by applying compressive loading across the width. Cracks on the testa nucleated in the region of the maximum absolute value of principal stresses and propagated normal to the maximum tensile principal stress. Numerical predictions of the location of nucleated crack and the path of propagating crack corresponded to those observed during the quasi-static compression test. [ABSTRACT FROM AUTHOR]

A continuous fixed bed study was carried out by using tamarind seed as a sorbent for the removal of malachite green (MG) and acid blue 9(AB9) from aqueous solution. The effect of factors, such as flow rate and bed depth was studied. Data confirmed that the breakthrough curves were dependent on flow rate and bed depth. Thomas, Adams-Bohart, and Yoon-Nelson models were applied to experimental data to predict the breakthrough curves using non-linear regression and to determine the characteristic parameters of the packed bed column. Bed depth/service time analysis (BDST) model was used to express the effect of bed depth on breakthrough curves. The results showed that Thomas model was found suitable for the normal description of breakthrough curve at the experimental condition, while Adams-Bohart and Yoon-Nelson model were able to explain only the initial part of dynamic behaviour of the tamarind seed column. The data were in good agreement with BDST model. It was concluded that the tamarind seed can be effectively used as a sorbent for the removal of dyes.

In this study pyrolysis kinetics of jute stick (white jute: Corchorus capsularis; tossa jute: Corchorus olitorius) and tamarind (Tamarindus indica) seed available in Bangladesh have been investigated thermogravimetrically in a nitrogen atmosphere at heating rates of 10 and 60°C/min over a temperature range of 30 to 800°C. The two biomass solid wastes exhibited similar behaviors in that, the weight loss region is shifted to a higher temperature range and the weight loss rate is increased with increasing heating rate. The percentage of total weight loss is higher for jute stick and is lower for tamarind seed. The overall rate equation for the two biomass wastes has been modeled satisfactorily by one simplified equation from which the kinetic parameters of unreacted materials based on the Arrhenius form can be determined. The predicted rate equation compares fairly well with the measured TG and DTG data.

TIn this work, removal of malachite green (MG) from aqueous solution using a low cost adsorbent, tamarind seed, was investigated. The adsorbent was characterized using SEM, BET surface area analyzer, and FT-IR. Decolourization of malachite green was studied as a function of different adsorption parameters such as temperature, adsorbent dose, contact time, adsorbent size and agitation speed. These parameters were optimized using response surface methodology (RSM). The significance of different adsorption parameters along with their combined effect on the adsorption process has been established through a full 50 factorial design. Langmuir, Freundlich, Redlich Petersen, Dubnin Redushkevich and Tempkin adsorption isotherm equations were used in the equilibrium modeling. Experimental data follows the Langmuir adsorption isotherm. The adsorption process follows a pseudo first order and intra-particle diffusion is found to be the rate-controlling step.

Background: This randomized clinical trial was aimed to evaluate the effect of oral use of tamarind seed powder as an herbal product in patients affected by premature ejaculation (PE). Materials and Methods: In this study, 75 patients randomized in tamarind group (25 patients received daily 130 mg tamarind seed powder), paroxetine group (25 patients received daily 20 mg paroxetine), and placebo group (25 patients). Patients received the treatment regimen for 4 weeks. The primary outcome was intravaginal ejaculatory latency time (IELT). The secondary outcomes were PE diagnostic tool score, sexual function using International Index of Erectile Function (IIEF), and complications. Studied sexual functions include erectile function, orgasmic function, sexual desire, intercourse satisfaction, and overall satisfaction. Results: The mean of IELT in tamarind, paroxetine, and placebo groups at baseline was 35.2 ± 26.5, 38 ± 27.6, and 44 ± 34.9 s and at the end of study was 49.5 ± 48.2, 147.4 ± 209.6, and 46.9 ± 37.6 s, respectively, which in paroxetine group significantly increased compared to other groups. IIEF scores for orgasmic function and intercourse satisfaction for paroxetine after treatment significantly increased than that of other groups. The differences between tamarind and placebo groups for studied variables were not statistically significant. The mean of increases in IELT for tamarind, paroxetine, and placebo groups was 14.35 ± 34.3, 109.4 ± 213.4, and 2.9 ± 9.3 s, respectively, which in paroxetine group was significantly higher than other groups and in tamarind group was significantly higher than placebo. Conclusions: Paroxetine was significantly better than tamarind seed powder and placebo although side effect in paroxetine was more frequent. IELT significantly more increased in tamarind group compared to placebo.

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), flavonoid (aluminum chloride assay), condensed tannins content (Vanillin- HCl assay), and consumer acceptability ( n = 50) of the products were determined. TSP increased the pH and viscosity and reduced titratable acidity of juice. Incorporation of TSP increased the: total phenolic content (6.84 ± 0.21 to 88.44 ± 0.8 mg GAE/100 mL); flavonoid (4.64 ± 0.03-21.7 ± 0.36 mg CE/100 mL); condensed tannins (0.24 ± 0.01-21.81 ± 0.08 mg CE/100 mL) and total antioxidant activity (4.65 ± 0.88-21.70 ± 0.03 mg VCE/100 mL) of juice. A similar trend was observed for cookies. Maximum sensorially acceptable TSP levels were 1.5% and 6%, respectively, for juice and cookies. TSP can thus be utilized as a source of natural antioxidants in food products. [ABSTRACT FROM AUTHOR]