Technological and Nutritional Aspects of Incorporating Jamun (Syzygium cumini (L.) Skeels) Fruit Extract into Yoghurt

Abstract

The study aimed to evaluate the technological suitability of incorporating the jamun extracts into Yoghurt. The light focused on the effect of the extraction method and rate of addition on the flavonols profiles, antioxidant activity and sensorial characteristics of the final Yoghurt product. Jamun fruit was subjected to either mechanical cold extraction or steam extraction and introduced to milk at rates of 5 and 10%. The results indicated that the extraction technique had no effect on the values of protein, fat, ash and titratable acidity. The steam extraction led to increase the total solids, pH, total hydrolysable tannins, antioxidant activity, color, flavor and overall sensorial acceptability of Yoghurt. While the cold mechanical extraction led to increase the total flavonols, thickness and smell scoring. Increasing the percentage of jamun extract addition led to reduce the total solids, protein, fat, appearance and thickness in a concentration depending way, as well as to increase all the detected flavonols, tannins and antioxitant power indicators. The 5% juice containing Yoghurt was distinguished with the highest scores of color, flavor, taste, smell and overall acceptability. Jamun fruit may be a promising source for fortifying Yoghurt with flavonols and enhancing its antioxidant power.

The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

“…A study was conducted to evaluate the possibility of developing jamun juice in yogurt preparation. The results showed that 5% jamun juice-incorporated yogurt presented greater overall acceptability with higher flavonols levels and anti-oxidant potential (Emam and El-Nashar, 2022). A study was conducted by Suradkar et al (2021) to identify the storage stability of jamun fruit bar using different packaging material.…”

Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

“…A new export market might be opened up by turning jamun fruits into a variety of exotically favored products with higher nutritional and sensory properties. Jamun pulp, dried jamun, fermented jamun products, or seed powder have all been used to create a variety of products [20][21][22][23].…”