Acid present in tamarind is

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Detailed Solution

A) Lactic acid
B) Citric acid
C) Tartaric acid

The main acid present in tamarind (Tamarindus indica) is tartaric acid.

Chemical formula: C₄H₆O₆
Nature: A strong, naturally occurring organic acid.
Taste: Responsible for the tangy, sour flavor of tamarind pulp.

Role in tamarind:
Tartaric acid acts as both a flavoring agent and a natural preservative. Its acidity inhibits the growth of certain microbes, helping tamarind paste last longer without spoiling. It also contributes to the unique taste profile of tamarind, which is used widely in culinary applications across Asia, Africa, and Latin America.

Uses beyond food:

In the food industry, tartaric acid is used in candies, drinks, and baking powders.
In pharmaceuticals, it is used to improve taste and stability in certain syrups and medicines.
In wine-making, it helps regulate acidity and improve flavor balance.

Nutritional note:

Tamarind is also rich in vitamins and minerals, but its tartness comes primarily from this acid. Excessive consumption can cause dental enamel erosion due to acidity.

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