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

Abstract

The aim of this research was to determine the technological viability of adding dried jambolan pulp to potentially symbiotic fermented milk. Jambolan pulp samples were obtained from fruit from the city of Bambuí, MG, and four fermented milk formulations were obtained with different proportions of dried jambolan pulp (0, 1, 2 and 3%). Physicochemical and microbiological analyses were carried out in a 4x4 factorial scheme at different evaluation times (0, 10, 20 and 30 days). The results of the physicochemical analyses carried out on the dried pulp showed that this ingredient has moderate antiox/idant activity (41.88% according to the DPPH method) and is rich in phenolic compounds (235 mg GAE 100 g-1). The fermented milk’s antioxidant activity and phenolic content became higher as the proportion of jambolan pulp increased. The acidity, protein and lipid values were within the standards established by the Regulation of Identity and Quality for fermented skim milk. The treatments’ lactic acid bacteria count 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 feasible industrial application.