Tamarind fruits are rich in organic acids (primarily tartaric acid), contain reducing sugars (including invert sugar), and pectin, as well as fiber and tannins, making their pulp a valuable ingredient in cooking and traditional medicine, especially in Asian cuisine.
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| The fruits of tamarind contain organic acids, invert sugar, and pectin substances. |
Key Components of Tamarind Pulp
Organic Acids: Primarily tartaric acid, which gives tamarind its characteristic sweet and sour flavor.
Sugars: Contains reducing (invert) sugars, which can increase blood sugar levels, which is important for people with diabetes.
Pectin: An important polysaccharide used as a thickener, for example, in tamarind paste and sauces.
Other Components: Fiber, cellulose, tannins, and polyphenols.
Uses
The pulp is used to make beverages, sauces (such as Worcestershire sauce), pastes, and desserts.
It has antioxidant and anti-inflammatory properties, which are valued in traditional medicine.
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