Effect of adding dried jambolan pulp (Syzygium cumini) to potentially symbiotic fermented milk

Abstract

The use of jambolan fruit (Syzygium cumini) by Brazilians is still restricted, making the properties of this fruit ignored by a large portion of the population. The objective of this work is to determine the technological viability of adding dried jambolan pulp to potentially symbiotic fermented milk. Samples of jambolan pulp were obtained from fruits from the city of Bambuí/MG and four fermented milk formulations were obtained, with different proportions of dehydrated jambolan pulp (0, 1, 2 and 3%). Physical-chemical and microbiological analyzes were carried out in a 4x4 factorial scheme at different evaluation times (0, 10, 20 and 30 days). The results of the physical-chemical analyzes carried out on the dehydrated pulp showed that the ingredient has moderate antioxidant activity (41.88% by the DPPH method) and is rich in phenolic compounds (235 mg AGE 100 g-1). The antioxidant activity and phenolic content of the fermented milks were higher as the proportion of jambolan pulp increased. The values of acidity, proteins and lipids were within the standards established by the Regulation of Identity and Quality for skimmed fermented milk. The lactic acid bacteria counts of the treatments showed values greater than 6,00 log CFU g-1 and presented the minimum count required to be classified as potentially probiotic fermented milk. The combination of Lactobacillus casei and jambolan pulp resulted in a potentially functional product, with feasibility of industrial application.