Preparation and evaluation of cookies enriched with fiber from the shell of tamarind fruit (Tamarindus indica)

Abstract

Introduction: Jalisco is one of the states with the highest production of tamarind nationwide. 16% tamarind is shell, which is discarded during the production of food based on it. There is a trend towards foods rich in fiber. Insoluble fiber helps prevent gastrointestinal diseases. Tamarind peel provides a significant amount of fiber. Objective: Make a cookie enriched with fiber from tamarind peel. Material and methods: Type of experimental, quantitative and descriptive research. Butter cookies were made, and bromatological analyzes were carried out on them. These were carried out in the gastronomy and food physical chemistry laboratories, belonging to the University Campus for Biological and Agricultural Sciences. 111 sensory evaluations were applied at the institution and at the seventh edition of Expo Imagina, in Zapopan, Jalisco, in October 2023. A hedonic test was carried out evaluating attributes such as flavor, color, smell, texture, among others. Results: A shortbread cookie with 16% shell was generated. Which provides 10% fiber per package. Having a General acceptance of 81%. Conclusions: The cookie obtained a sensory acceptance of 80%. The fiber contribution is equivalent to a quarter of the recommended daily intake.