FIELD OF INVENTION
[001] The present disclosure broadly relates to field of food compositions and particularly refers to food compositions exhibiting antioxidant activity.
BACKGROUND OF INVENTION
[002] Auto oxidation is very common in food products leading to spoilage if unattended. Therefore, the use of antioxidant which prevents or delays oxidation in the initiation and propagation stages of auto-oxidation is very common. There are two types of antioxidants - natural (plant/animal source) and synthetic, which either acts as a chelator of free radicals (free radical scavengers) or acts by chain breaking mechanism. The chain breaking antioxidant must have a phenolic group so that it can donate H2 molecule to the free radical. Antioxidants not only increase the shelf-life of food products but also reduce the nutritional loss.
[003] The use of synthetic antioxidants is prone to side effects due to use of a high concentrations of these synthetic substances. Also, the synthetic antioxidants have low thermal stability during heat processing or frying of food products. It has been proved that synthetic antioxidants may share many toxic properties when used at high concentrations (Taghvaei and Jafari., 2015. J Food Sci Technol; 52(3): 1272-1282). Some synthetic antioxidants are unstable, volatile and decompose at high temperature and their metabolites contribute to possibly toxic effects on living organisms. Therefore, in food industries, due to potential toxicity and increasing awareness, use of synthetic antioxidant is declining whereas use of natural antioxidant is gaining more attention by food scholars and consumers due to their non-toxicity and other health & nutritional benefits.
[004] Plant-based natural antioxidants can be found in many foods including fruits, vegetables, oilseeds, cereals, legumes, herbs, and spices. Antioxidant activity of natural antioxidants is due to their secondary metabolites which act as bioactive compounds such as beta-carotene, lutein, lycopene, selenium, vitamin A, vitamin C, vitamin E, catechins, flavonoids, and phenolic compounds (Kamath et al., 2015. Advances in Applied Science Research, 2015, 6(6):99-102). They also act as anti-

mutagen, anti-viral, anti-bacterial, anti-inflammatory, and anti-microbial agents. Phenolic compounds inhibit the formation of hydroxy radicals, stop free radical chain reactions, and chelate the metals (Shahidi, F., Janitha, P.K. and Wanasundara, P.D., 1992. Critical reviews in food science & nutrition, 32(1), pp.67-103). Polyphenol and flavonoids are multifunctional and can act as reducing agents, as hydrogen donors, and as singlet oxygen scavengers (Rice-Evans CA et al., 1996, Free Radical Biology and Medicine Volume 20, Issue 7, Pages 933-956). Hence, natural antioxidant apart from preventing oxidation can have other health benefits also.
[005] Generally, natural antioxidants are expensive due to: (i) costs incurred during their processing; and (ii) availability. Therefore, there is a dire need to develop food formulations comprising natural antioxidants which will be more effective and also economical.
SUMMARY OF THE INVENTION
[006] In an aspect of the present disclosure, there is provided an edible composition comprising: (a) heat-treated seed coat powder of tamarind; and (b) a food matrix, wherein, the heat-treated seed coat powder of tamarind has a weight percentage in a range of 0.01-3% with respect to the composition.
[007] In an aspect of the present disclosure, there is provided a process for preparing an edible composition comprising: (a) heat-treated seed coat powder of tamarind; and (b) a food matrix, wherein, the heat-treated seed coat powder of tamarind has a weight percentage in a range of 0.01-3% with respect to the composition, said process comprising: (i) obtaining seed coat powder of tamarind; (ii) heat-treating the seed coat powder of tamarind, to obtain heat-treated seed coat powder of tamarind; and (iii) contacting the heat-treated seed coat powder of tamarind with a food matrix, to obtain the edible composition. [008] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential

features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.
BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS
[009] The following drawings form a part of the present specification and are
included to further illustrate aspects of the present disclosure. The disclosure may be
better understood by reference to the drawings in combination with the detailed
description of the specific embodiments presented herein.
[0010] Figure 1 depicts the antioxidant capacity of differently treated tamarind seed
coat powders, in accordance with an embodiment of the present disclosure.
[0011] Figure 2 depicts the total phenolic content of differently treated tamarind seed
coat powders, in accordance with an embodiment of the present disclosure.
[0012] Figure 3 depicts the antioxidant capacity of tamarind seed coat powder
treated with boiling water, in accordance with an embodiment of the present
disclosure.
[0013] Figure 4 depicts the antioxidant capacity of edible antioxidant composition
of the present disclosure, in accordance with an embodiment of the present disclosure.
[0014] Figure 5 depicts the antioxidant capacity of edible antioxidant composition
(food matrix being baked food matrix), in accordance with an embodiment of the
present disclosure.
[0015] Figure 6 depicts the standard curve of iron concentration, in accordance with
an embodiment of the present disclosure.
DETAILED DESCRIPTION OF THE INVENTION
[0016] Those skilled in the art will be aware that the present disclosure is subject to variations and modifications other than those specifically described. It is to be understood that the present disclosure includes all such variations and modifications. The disclosure also includes all such steps, features, compositions, and compounds

referred to or indicated in this specification, individually or collectively, and any and
all combinations of any or more of such steps or features.
Definitions
[0017] For convenience, before further description of the present disclosure, certain
terms employed in the specification, and examples are delineated here. These
definitions should be read in the light of the remainder of the disclosure and
understood as by a person of skill in the art. The terms used herein have the meanings
recognized and known to those of skill in the art, however, for convenience and
completeness, particular terms and their meanings are set forth below.
[0018] The articles "a", "an" and "the" are used to refer to one or to more than one
(i.e., to at least one) of the grammatical object of the article.
[0019] The terms "comprise" and "comprising" are used in the inclusive, open sense,
meaning that additional elements may be included. It is not intended to be construed
as "consists of only".
[0020] Throughout this specification, unless the context requires otherwise the word
"comprise", and variations such as "comprises" and "comprising", will be
understood to imply the inclusion of a stated element or step or group of element or
steps but not the exclusion of any other element or step or group of element or steps.
[0021] The term "including" is used to mean "including but not limited to".
"Including" and "including but not limited to" are used interchangeably.
[0022] For the purposes of the present document, "seed coat powder" as mentioned
in the present disclosure refers to seed coat powder of tamarind. Wherever the
differentiation depends on the heat-treated or roasted or raw usage of seed coat
powder, it has been mentioned appropriately.
[0023] As per the term L(D65) used in the present disclosure, L refers to the light
and dark axis, it can be compared to the average value of a spectral curve, the value
towards 0 depicts lesser reflection indicating a dark color, whereas the value towards
100 depicts higher reflection indicating a lighter shade color. D65 refers to the
control which is daylight.
[0024] Ratios, concentrations, amounts, and other numerical data may be presented
herein in a range format. It is to be understood that such range format is used merely

for convenience and brevity and should be interpreted flexibly to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited.
[0025] To address the issues with synthetic antioxidants and to provide a better natural antioxidant composition, the present disclosure discloses an edible antioxidant composition comprising natural antioxidant from low cost resources. The present disclosure discloses a composition comprising heat-treated seed coat powder of tamarind. Tamarind seed coat is considered as a low-cost resource as it is a unused byproduct of tamarind gum industry and discarded as waste. The present disclosure discloses a composition comprising roasted seed coat powder of tamarind along with a food matrix displaying significant antioxidant potential. [0026] The present disclosure also discloses a method for preparing the composition as described in the disclosure. A significant part of the antioxidant potential of the composition has been shown to arise from the heat-treatment method that has been employed in preparing of the composition.
[0027] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred methods, and materials are now described. All publications mentioned herein are incorporated herein by reference.
[0028] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein. [0029] In an embodiment of the present disclosure, there is provided an edible composition comprising: (a) heat-treated seed coat powder of tamarind; and (b) a food matrix, wherein, the heat-treated seed coat powder of tamarind has a weight percentage in a range of 0.01-3% with respect to the composition.

[0030] In an embodiment of the present disclosure, there is provided an edible
composition as described herein, wherein the heat-treated seed coat powder of
tamarind comprises polyphenol having a weight percentage in a range of 10-30%
with respect to the powder. In another embodiment of the present disclosure, the
heat-treated seed coat powder comprises polyphenol having a weight percentage in
a range of 12-29.5% with respect to the powder.
[0031] In an embodiment of the present disclosure, there is provided an edible
composition as described herein, wherein the food matrix is selected from a group
consisting of beverage powder, beverage liquids, baked products, and dairy products.
In another embodiment of the present disclosure, the food matrix is a beverage liquid.
In yet another embodiment of the present disclosure, the food matrix is a baked
product.
[0032] In an embodiment of the present disclosure, there is provided a process for
preparing an edible composition comprising: (a) heat-treated seed coat powder of
tamarind; and (b) a food matrix, wherein, the heat-treated seed coat powder of
tamarind has a weight percentage in a range of 0.01-3% with respect to the
composition, said process comprising: (i) obtaining seed coat powder of tamarind;
(ii) heat-treating the seed coat powder of tamarind, to obtain heat-treated seed coat
powder of tamarind; and (iii) contacting the heat-treated seed coat powder of
tamarind with a food matrix, to obtain the edible composition.
[0033] In an embodiment of the present disclosure, there is provided a method as
described herein, wherein treating the seed coat powder is selected from dry heating,
moist heating, or combinations thereof.
[0034] In an embodiment of the present disclosure, there is provided a method as
described herein, wherein treating the seed coat powder is selected from dry heating,
moist heating, or combinations thereof, and wherein the dry heating is done by at
least one method selected from a group consisting of roasting, microwave-oven
heating, hot-air-oven heating, baking-oven heating, induction heating, infra-red
based heating, and combinations thereof.
[0035] In an embodiment of the present disclosure, there is provided a method as
described herein, wherein treating the seed coat powder is selected from dry heating,

moist heating, or combinations thereof, and wherein the dry heating is done by at least one method selected from a group consisting of roasting, microwave-oven heating, hot-air-oven heating, baking-oven heating, induction heating, infra-red based heating, and combinations thereof, and wherein the dry heating is done by roasting at a temperature in a range of 100-180°C for a time period in a range of 20-40 minutes, to obtain the heat-treated seed coat powder of tamarind. [0036] In an embodiment of the present disclosure, there is provided a method as described herein, wherein treating the seed coat powder is selected from dry heating, moist heating, or combinations thereof, and wherein the dry heating is done by at least one method selected from a group consisting of roasting, microwave-oven heating, hot-air-oven heating, baking-oven heating, induction heating, infra-red based heating, and combinations thereof and wherein the dry heating is done by roasting at a temperature in a range of 100-180°C for a time period in a range of 20-40 minutes, to obtain the heat-treated seed coat powder of tamarind, and wherein the heat-treated seed coat powder of tamarind has a color value-L(D65) in a range of 51 -61.
[0037] In an embodiment of the present disclosure, there is provided a method as described herein, wherein treating the seed coat powder is selected from dry heating, moist heating, or combinations thereof, and wherein the moist heating is done by either boiling or steaming. In another embodiment of the present disclosure, he moist heating is done by boiling.
[0038] In an embodiment of the present disclosure, there is provided a composition as described herein, wherein the composition exhibits antioxidant effects. [0039] In an embodiment of the present disclosure, there is provided a composition as described herein, wherein the food matrix is selected from a group consisting of beverage powder, beverage liquids, baked products, and dairy products. In another embodiment of the present disclosure, the food matrix is a baked product, wherein the baked product comprises refined wheat flour, refined palm oil, sugar, sodium bicarbonate, ammonium bicarbonate, skimmed milk powder, soya lecithin, salt, and combinations thereof. It can be contemplated that the ingredients of the food matrix depend upon the type of matrix used as per the present disclosure.

[0040] In an embodiment of the present disclosure, there is provided a composition as described herein, wherein the composition is in form of a biscuit. In another embodiment, the food composition is in form of a juice.
[0041] Although the subject matter has been described in considerable detail with reference to certain examples and implementations thereof, other implementations are possible.
EXAMPLES
[0042] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may apply.
[0043] The working and non-working examples assert the importance of the conditions disclosed for treating seed coat powder of tamarind while preparing the composition of the present disclosure. Also, the examples depict the antioxidant effect displayed by the composition of the present disclosure.
Example 1
Working and non-working example with respect to process for treating tamarind seed coat powder
[0044] Tamarind seed coat powder (raw) used for the present disclosure was procured commercially. The present section discloses the approach for heat-treating the tamarind seed coat powder. Apart from the method disclosed in the present disclosure, i.e., roasting and boiling of the seed coat powder, other methods of heat-treating are also possible. The present section also exhibits the working and non-

working examples with respect to the process of treating tamarind seed coat powder.
Further, the antioxidant potential of roasted seed coat powder has been compared to
the raw seed coat powder.
[0045] Roasting of the seed coat powder: The seed coat powder was roasted in a
hot air over at a temperature in a range of 50-200°C for a period of 30 minutes. After
said time period, the roasted powder was further analyzed for its antioxidant capacity
by FRAP (ferric reducing antioxidant power) analysis. The method used for the
FRAP analysis is mentioned below:
[0046] FRAP analysis: The FRAP (ferric reducing antioxidant power) method
relies on the reduction by the antioxidants, of the complex ferric ion-TPTZ (2,4,6-
tri(2-pyridyl)- 1,3,5-triazine). The method is based on the reduction of Fe3+ TPTZ
complex (colorless complex) to Fe2+-tripyridyltriazine (blue colored complex)
formed by the action of electron donating antioxidants at low pH. The binding of
Fe2+ to the ligand creates a very intense navy-blue color. The absorbance measured
at 593 nm to test the amount of iron reduced and can be correlated with the amount
of antioxidants. Here ascorbic acid was used as reference. The standard curve was
prepared by plotting the absorbance at 593 nm with different concentrations of
FeS04.7H20 (Figure 6).
[0047] FRAP Reagents -
Acetate buffer (300 mM, pH 3.6)- Sodium Acetate (Merck, AR Grade) and acetic
acid (Merck, AR Grade)
Ferric chloride (20 mmoL/L) (Merk, AR Grade)
TPTZ (10 mmoL/L, 2,4,6-Tri(2-pyridyl)-S-triazine) - (Sigma Aldrich, pure
chemical)
Hydrochloric acid (40 mmoL/L)
Procedure-
[0048] The Ferric Reducing Antioxidant Potential (FRAP) values were determined
following the method of Benzie and Strain (Benzie, IF. and Strain, J.J., 1996.
Analytical biochemistry, 239(1), pp.70-76). FRAP reagent was prepared from 300
mM/L acetate buffer, pH 3.6, 20 mM/L ferric chloride and 10 mM/L TPTZ made up
in 40 mM/L hydrochloric acid. All three solutions were mixed together in the ratio
10:1:1 (v: v: v) respectively. Aqueous solution of known Fe (II) concentration in the

range of 0.625, 0.3125, 0.157, 0.078 & 0.039 mM was used for calibration.
Regression equation of the FRAP values (umoL Fe (II)/g) of the extract was used
for calculation.
[0049] Sample preparation - lOOmg of tamarind seed coat powder in 10 ml distilled
water was sonicated for an hour, followed by centrifugation at 4000 - 8000 rpm for
5-20 min. The supernatant was collected for further dilution. To avoid the color
interference and saturation impact on absorbance, lmg/ml dilution was analyzed and
compared.
[0050] 24 ul of lmg/ml concentration sample was taken in 96 micro well plate to
which 180 ul of FRAP reagent was added and incubated at room temperature for
lOmin. Absorbance was taken at 593 nm and regression equation of standard curve
for different concentration of FeSO^FhO was used for calculation.
[0051] Both the roasted as well as raw seed coat powder was analyzed for their
respective antioxidant capacity. The experimental details performed for the present
study has been depicted in Table 1:
Results obtained:
Comparison of antioxidant activity at different temperatures:
[0052] Figure 1 depicts the comparison of the antioxidant capacity of the raw seed
coat powder with the roasted seed coat powder, treated at a temperature ranging from
50-200°C.

[0053] Ascorbic acid has been taken as a positive reference for antioxidant capacity. It can be observed from Figure 1 that the seed coat powder roasted at a temperature in a range of 100-180°C displays enhanced antioxidant potential as compared to other temperatures. The antioxidant potential of roasted seed coat powder is observed to be more than the raw seed coat powder. It can also be observed that at temperatures above 180°C, and at temperatures below 100 °C, the antioxidant capacity rapidly diminishes (0.69 units at 200°C, and 1.34 units at 80°C as compared to 1.92 units at 180°C). Therefore, the present study clearly discloses the range of 100-180°C as a working range to obtain higher antioxidant capacity because at a higher or at a lower temperature, the antioxidant value of the seed coat powder diminishes. Comparison of antioxidant capacity of roasted seed coat powder as compared with raw powder:
[0054] Table 2 depicts the comparison of the antioxidant capacity and it can be appreciated that raw powder displays a value of only 1.24 units in case of its antioxidant capacity. Whereas, in case of heat treatment above 180°C the antioxidant capacity drastically reduces to 0.69 units. Further, in case of treatment below 100°C, the antioxidant capacity is observed to be in a range of 1.40-1.39. Only in the case of roasting the powder at a temperature in a range of 100-180°C, an enhanced antioxidant capacity can be observed in a range of 1.75 to 1.92.

Observation of total phenolic content in the seed coat powder of tamarind:
[0055] The total phenolic content was calculated for raw tamarind seed coat powder
and for roasted seed coat powder of tamarind at different temperatures (50-200°C)
by a method described below.
Protocol for assessing total phenolic content:
[0056] The amount of total phenolics content was determined according to the
Folin-Ciocalteu procedure. Samples (25 ul, triplicates) were introduced into 96 well
plates to which 125ul of Folin-Ciocalteu's reagent (IX) was added and incubated for
5 minutes. Further, lOOul of sodium carbonate (7.5%) was added. The well plates
were allowed to stand for 60 min in dark. Absorption at 765 nm was measured. The
total phenolic content was expressed as gallic acid equivalents (GAE) in milligrams
per gram material. Standard curve was plotted using gallic acid.
[0057] Figure 2 depicts the graph displaying total phenolic content at different
temperatures as compared to raw powder. It can be observed that higher total
phenolic content of tamarind seed coat powder is higher in case of roasted treatment
at temperatures in a range of 100-180°C as against other temperatures. Also, it can
be appreciated that total phenolic content in case of raw powder was lesser than the
roasted powder.
Color value of the roasted seed coat powder
[0058] The color value as observed in the instrument KONIKA MINLOTA
spectrophotometer CM-5 was recorded for the powder treated at various
temperatures as described above. Table 3 depicts the color value L(D65) as obtained
in the treatment. The L refers to the light and dark axis, it can be compared to the
average value of a spectral curve, the value towards 0 depicts lesser reflection

indicating a dark color, whereas the value towards 100 depicts higher reflection indicating a lighter shade color. D65 refers to the control which is daylight. The values of 'a' refers to red and green axis, and values of 'b' refers to yellow and blue axis.

[0059] It can be observed from Table 3 that the L(D65) values of the seed coat powder heated in a range of 100-180°C lies in between 51 to 61. It can also be observed that the color of the seed coat powder turns towards a draker shade as the temperature is increased. The L(D65) value is 51 at 180°C, and beyond 180°C antioxidant effect decreases as observed in Figure 1. Also, L(D65) values drops down below 51 at a temperature above 180°C therefore, the color value can be used as a determinant while treating the seed coat powder to evaluate the enhanced antioxidant potential of the seed coat powder. Treating the seed coat powder of tamarind in boiling water
[0060] The seed coat powder was treated with boiling water as an alternate method of heat treatment for a time period in a range of 10-80 minutes. The total phenolic content was calculated as a measure of antioxidant capacity of the powder. Figure 3 depicts the antioxidant capacity of the seed coat powder in various time period of treatment. It can be observed that treating for 30-80 minutes in boiling water is leading to enhancement of antioxidant potential as compared to other time points. [0061] Further, Table 4 depicts the total phenolic content of the powder in various time points of boiling. It can be observed that higher phenolic content is observed at a time points range of 30-80 minutes. It was observed that after 80 minutes, the solution was very thick to be able to analyze further for phenolic content.

[0062] Therefore, it can be concluded that heat-treatment of seed coat powder of tamarind enhances its antioxidant potential and it has also been observed that there is an increase in total phenolic content. The heat-treatment by roasting of the powder at a temperature in a range of 100-180°C to achieve a color value in a range of 51 to 61 has been found to be ideal in enhancing the antioxidant potential. Similarly, treatment of the powder with boiling water for a time period in a range of 30-80 minutes also enhances the antioxidant potential.
[0063] Succeeding sections describe various food formulations comprising the heat-treated tamarind seed coat powder. The Examples 2 and 3 also describe related non-working examples of the composition comprising roasted tamarind seed coat powder to support the weight percentage range of roasted tamarind seed coat powder as disclosed in the present disclosure.
Example 2
Working prototype of a liquid food composition
[0064] The base composition of Cold-Press green apple juice was taken to compare
the antioxidant capacity of raw versus roasted tamarind seed coat powder (roasted at
130°C for 30 min). The base composition was mixed independently with raw &
roasted tamarind seed coat powder at lOmg/ml concentration (1% with respect to the
composition) and mixed homogeneously and then centrifuged at 6000rpm at 25°C
for 20 min. The supernatant was collected and a dilution of 1:4 was taken to avoid
saturation and color interference. The conditions were kept same for all the samples,
test volume taken was 24ul, FRAP reagent added was 180ul, and incubation time

after dilution was 10 minutes followed by measuring OD at 593nm. The antioxidant capacity was derived from the OD values. The results obtained are mentioned in
[0065] It can be observed from Figure 4 that the addition of roasted tamarind seed coat powder to the base composition enhances the antioxidant capacity to a

significant level as compared to the base composition in which only the raw tamarind seed coat powder has been added.
[0066] Therefore, it can be asserted that a food composition comprising roasted tamarind seed coat powder has significantly higher antioxidant potential as compared to a food composition lacking the same.
Example 3
Working prototype of a baked food composition
[0067] The baked food composition comprising the roasted tamarind seed coat
powder was also tested for its antioxidant potential. Table 6 depicts the constituents
of the baked food composition.
[0068] The composition as depicted in Table 6 was prepared in three independent batches having either roasted tamarind seed coat powder or raw tamarind seed coat powder or devoid of tamarind seed coat powder. The antioxidant potential was studied by performing FRAP analysis as described in Example 1.

[0069] Figure 5 depicts the antioxidant potential of the different batches as mentioned in the previous paragraph. It can be observed that the baked composition comprising the roasted tamarind seed coat powder shows the highest antioxidant potential as compared to the composition lacking any powder or as compared to the composition comprising raw seed coat powder.
Example 4
Examples with varying weight percentages of roasted tamarind seed coat
powder
[0070] Example of liquid composition comprising roasted tamarind seed coat
powder: Experiment was conducted with fresh cold press green apple juice with dose
of 0.01%(w/v) roasted tamarind seed coat powder and sensory test was conducted
among 7 panelists using 5-point hedonic scale. Table 6 below depicts the result
obtained by using the above-mentioned composition.
[0071] Referring to Table 7, the rating refers to the following: Hedonic scale 5-Excellent or Extremely liked,4-Good or liked,3-Acceptable/satisfactory or neither liked nor dislike, 2 dislike & 1- Extremely dislike. [0072] Test sample was freshly prepared green apple juice comprising roasted tamarind seed coat powder at 0.01% dose w/v with respect to the test sample,

whereas control sample is without the presence of roasted tamarind seed coat
powder.
[0073] It can be observed from Table 7 that the rating of Test sample is comparable
to Control sample, therefore, 0.01% dose of roasted tamarind seed coat powder can
be used for preparing the composition. It is to be noted that concentration lesser than
0.01% would not provide any antioxidant effect, therefore, 0.01% is considered as
the minimum amount of roasted tamarind seed coat powder that can be used.
[0074] Working and Non-Working Examples of baked food composition
comprising roasted tamarind seed coat powder:
[0075] In case of Non-Working Example for baked food composition, biscuit
compositions were prepared with 2%, 3%, 4% & 5% dose respectively and sensory
test was conducted among 7 panelists by giving one control sample, prepared without
roasted tamarind seed powder and other test samples was scored against it.
[0076] Table 8 depicts the panel test conducted for biscuit compositions comprising
various percentage of roasted tamarind seed coat powder.
[0077] Referring to Table 8, Sample 110 - Control sample without roasted tamarind seed coat powder; 248- biscuit with 2% w/w roasted tamarind seed coat powder; 344- biscuit with 3% w/w roasted tamarind seed coat powder; 408- biscuit with 4% w/w roasted tamarind seed coat powder; 543- biscuit with 5% w/w roasted tamarind seed coat powder. The Hedonic scale rating refers to the following: Hedonic scale 5-

Excellent or Extremely liked, 4-Good or liked, 3-Acceptable/satisfactory or neither liked nor dislike, 2- dislike & 1- Extremely dislike
[0078] As can be observed from Table 8, sensory results show that sample 110 (control), 248 (2% roasted tamarind seed coat powder) & 344 (3% roasted tamarind seed coat powder) are well accepted and very much close to the control sample on sensory attribute. But sample 408 (4% roasted tamarind seed coat powder) & 543 (5% roasted tamarind seed coat powder) are not acceptable. The biscuit compositions comprising roasted tamarind seed coat powder up to 3% dose are acceptable on sensory parameter, whereas the presence of more than 3% is not acceptable sensorially. Since, the composition is an edible composition, sensorial parameters of appearance, taste, aroma, bite-feel, are to be considered while deciding the range of roasted tamarind seed coat powder to be used in the composition. [0079] Therefore, ideal weight percentage range of roasted tamarind seed coat powder that can be present in a food composition is between 0.01-3% to provide acceptable sensorial.
[0080] Overall, it can be concluded that the antioxidant potential of a food product can be enhanced by the addition of heat-treated tamarind seed coat powder. The food composition relating to a liquid fruit juice and a baked composition both comprising heat-treated tamarind seed coat powder have been shown to deliver a better antioxidant potential. Advantages of the present disclosure
[0081] The present disclosure discloses a composition comprising heat-treated seed coat powder, and the process for preparing the composition. It has been shown by means of working and non-working examples as disclosed herein, that the compositions comprising heat-treated tamarind seed coat powder are able to display significantly higher antioxidant potential as compared to those that lack tamarind seed coat powder or those that contain the raw form of the powder. Also, a working range of roasted tamarind seed coat powder weight percentage that can be added was established by means of experimentation so as to satisfy the sensorial parameters of a food composition comprising the roasted tamarind seed coat powder. The food compositions can be used for having better antioxidant effects devoid of any

synthetic antioxidants. Further, it may circumvent the side effects caused due to the use of synthetic antioxidants as the composition of the present disclosure lacks any synthetic antioxidants.

I/We Claim:
1. An edible composition comprising:
a) heat-treated seed coat powder of tamarind; and
b) a food matrix,
wherein, the heat-treated seed coat powder of tamarind has a weight percentage in a range of 0.01-3% with respect to the composition.
2. The edible composition as claimed in claim 1, wherein the heat-treated seed coat powder of tamarind comprises polyphenol having a weight percentage in a range of 10-30% with respect to the powder.
3. The edible composition as claimed in claim 1, wherein the food matrix is selected from a group consisting of beverage powder, beverage liquids, baked products, and dairy products.
4. A process for obtaining the edible composition as claimed in claim 1, said process comprising:

a) obtaining seed coat powder of tamarind;
b) heat-treating the seed coat powder of tamarind, to obtain heat-treated seed coat powder of tamarind; and
c) contacting the heat-treated seed coat powder of tamarind with a food matrix, to obtain the edible composition.

5. The process as claimed in claim 4, wherein heating-treating the seed coat powder comprises process selected from dry heating, moist heating, or combinations thereof.
6. The process as claimed in claim 5, wherein the dry heating is done by at least one method selected from a group consisting of roasting, microwave-oven heating, hot-air-oven heating, baking-oven heating, induction heating, infra¬red based heating, and combinations thereof.
7. The process as claimed in claim 6, wherein the dry heating is done by roasting at a temperature in a range of 100-180°C for a time period in a range of 20-40 minutes, to obtain the heat-treated seed coat powder of tamarind.
8. The process as claimed in claim 7, wherein the heat-treated seed coat powder of tamarind has a color value-L(D65) in a range of 51-61.

9. The process as claimed in claim 5, wherein the moist heating is done by at least one method selected from boiling, or steaming.
10. The edible composition as claimed in claim 1, wherein the composition exhibits anti-oxidant effect.