Akande, O. A., Jolayemi O. S., Falayi, A. I.

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This study aimed at evaluating the antioxidant capacities, physicochemical properties and consumer acceptability of

juices produced from blends of black velvet tamarind and carrot. Tamarind and carrot juices were produced and

blended at different ratios (100:0, 70:30, 50:50, 30:70, 0:100). Total phenolics (Folin–Ciocalteu assay), antioxidant

activity (2, 2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging assay), flavonoid, vitamin A, vitamin C,

physicochemical properties (total soluble solid, pH, total titratable acid, viscosity) and consumer acceptability of the

blends were determined. High proportion of carrot juice in the mix significantly (p < 0.05) decreased the viscosity,

total titratable acid, total soluble solid of the juice while increase in tamarind significantly (p < 0.05) increased the

antioxidant activity of the juice. On the other hand, inclusion of carrot juice in the blends significantly (p < 0.05)

increased vitamin A content which ranged from 2454.16 to 5633.66 μg RAE/100 ml. Vitamin C content ranged from

27.69 to 53.03 mg/100 ml. Overall acceptability of the juice blends increased significantly with increased inclusion of

carrot juice. The study showed synergistic effects of tamarind and carrot on nutritional and sensory properties of the

juice blends. This indicates another potential area of utilization for tamarind pulp.

Keywords: Velvet tamarind pulp, carrot juice, antioxidant activity, sensory evaluation