Tamarind fruit (Tamarindus indica L

Tamarind fruit (Tamarindus indica L.) having no visible external cuts or spoilage was purchased from the local market in Alicante (Spain). Tamarind fruits were peeled manually and the pulp without seeds was washing with water in a ratio of 1:3 (w/v). The mixture was stirred constantly and the water temperature was kept at 45 °C during the 8 min that the washing process lasted. The whole product was pressed to drain liquid waste and then it was dried at the 60 °C for 24 h to improve the product shelf-life without addition of any chemical preservative. A grinder mill and sieves were used to obtain a powder particle size of less than 0.417 mm.