Tamarindo

Folha
Casca
Polpa
Revestimento
Semente
Semente
• The composition of tamarind kernel, the source of gum, resembles the cereals. (on a dry basis):
• 15.4 % to 12.7 % protein
• 3-7.5 % oil
• 7-8.2 % crude fiber,
• 61-72.2 % non fiber carbohydrates
• 2.45-3.3 % ash;
• Chemically tamarind kernel powder is highly branched carbohydrate polymer.
• Its backbone consists of D- glucose units joined with (1-4) β-linkages similar to that of cellulose.
• It consists of a main chain of β-D- (1-4)- galactopyranosyl unit with a side chain of single
xylopyranosyl unit attached to every second, third and fourth of D-glucopyranosyl unit through α-
D- (1-6) linkage.
• One galactopyranosyl unit is attached to one of the xylopyranosyl units through β-D- (1-2)
linkage.
• The exact sequential distribution of branches along the main chain is uncertain (100,101).
Semente
• 2-hydroxy-30 ,
• 40 -dihydroxyacetophenone,
• methyl 3,4-dihydroxybenzoate,
• 3,4- dihydroxyphenyl acetate
• epicatechin
 Desenvolvimento Caracterização
Caracterização MP Avaliação sensorial
produto produto

Extrato Produto
H²O Iogurte
Metanol Leite fermentado
Pó Caracterização MP
Análises
Açúcares Açúcares
Fenólicos Fenólicos
Flavonóides Flavonóides
Taninos Taninos
Caracterização MP Avaliação biológica
In vivo:
Bifidobacterium //

Caracterização MP