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The tamarind (Tamarindus indica L.), is from the legume family and is native to the tropics. The fruit is curved, which the shell is bright brown and its flattened oval seeds, joined together by fibers. It is a highly rustic fruit tree, since it can thrive in poor or marginalized soils, with little or no irrigation and minimal care, in relation to other tropical fruit trees. The objective of this work was to establish the formulation process to obtain a hydrating drink based on Tamarindus indica L., To obtain the drink, the following formulations were made; formulation 1 (6% tamarind pulp - 94% H2O), formulation 2 (9% tamarind pulp - 91% H2O) and formulation 3 (12% tamarind pulp - 88% H2O), keeping the amounts of electrolytes and carbohydrates constant added to the formulation. As the main result for the formulation of the drink, there is the following sequence: Harvesting of the fruit, Selection and classification of the raw material, Pulping, Storage of the pulp, Formulation, Mixing, Pasteurization, Packaging and Storage.

This research establishes the relationship that has had the development of the skills of scientific reasoning and the patterns of use of tools and resources of information and communication technology (ICT). For that, it is necessary to use Lawson Test and to have into account ICT National Standards for students that USA International Society for Technology in Education (ISTE) suggest. Also, this paper is tackled from a non-experimental design featuring a correlational - transectional range. The population consists of 2035 students from a higher education institution of the Colombian Caribbean coast. Besides, stratified random sampling is used defining, defining strata and a representative sample for academic programs. Personal survey was used to collect information. The existence of relationship between scientific reasoning skills and patterns of use of information and communication technology was confirmed.