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

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