USE OF TAMARIND IN FOOD PRODUCT DEVELOPMENT: A REVIEW

Abstract

Tamarind stands out for its nutritional and medicinal properties, and is commonly used by the population in the preparation of homemade recipes. The objective of this study was to compile and analyze studies published in the years 2011 to 2021 that used tamarind to prepare food products and evaluated its physicochemical, microbiological and/or sensory characteristics. The literature review was integrative, applying the following descriptors with the respective operators: “Tamarindus indica” OR “products” AND “development” OR “sensory” AND “microbiological” OR “physicochemical”, and their combinations in Portuguese, English and Spanish, in the Google Scholar, SciELO and Capes Periodicals databases. Three selection filters were defined for analysis: title and keywords, abstract and methodology, and reading. The searches generated a total of 116 articles, 12 articles were selected that met the presented criteria, which were fully evaluated. It was observed that the studies are relevant, many formulations have already been made with tamarind pulp: candy, jelly, yogurt, fermented milk drink, juice and wine, providing excellent physical, physico-chemical, microbiological, sensory characteristics, capacity antioxidant and phenolic compounds, as specified in the legislation for each product type. In view of the evaluation of the studies, it was possible to observe the potential of use of tamarind in the incorporation of food formulations, promoting the valorization of the fruit, little exploited in the region. Furthermore, it guarantees the conservation of the fruit through the preparation of these products, and the supply of food using an alternative ingredient, in this case, tamarind pulp, promoting health and well-being.