Physicochemical characterization of tamarind pulp powders obtained by foam mat drying at different temperatures

Abstract

This study evaluated the physicochemical properties of tamarind (Tamarindus indica L.) pulp powders obtained by foam mat drying at temperatures ranging from 60 °C to 85 °C. Analyses included ascorbic acid, titratable acidity, soluble solids, color (L*, a*, b*, chroma, hue), water, ash, proteins, lipids, carbohydrates, and fibers. Higher drying temperatures increased soluble solids and carbohydrates, while lipids and ash reached maximum values at moderate temperatures (65 °C to 75 °C) before decreasing. Ascorbic acid, titratable acidity, and color parameters declined continuously with increasing temperature, indicating thermal sensitivity. Protein content remained stable, demonstrating thermal resistance. Foam mat drying proved to be a viable technique to produce tamarind pulp powder with preserved nutritional value, especially at 65 °C, which maintained adequate levels of lipids, minerals, and proteins. The powders obtained under these conditions have potential application in beverages, bakery products, and snacks, contributing to the development of new functional foods.