Processing of premixed puree from Syzygium cumini fruit and Nipa palm syrup (Nypa fruticans)
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Abstract
This study investigated the processing parameters for the formulation of a premixed puree incorporating Syzygium cumini and Nipa palm syrup, with the objective of developing a natural, nutritionally rich, and palatable product. Syzygium cumini, a fruit abundant in Vietnam’s Mekong Delta, is recognized for its high antioxidant and polyphenol content but is under-utilized due to its susceptibility to damage. Nipa palm syrup, a natural sweetener with low-glycemic index, was integrated to enhance both the sensory attributes and nutritional profile of the puree. The research examined key processing factors, including blanching duration, the ratio of Syzygium cumini puree to Nipa palm syrup, pectin concentration, and pasteurization conditions. Experimental results indicated that blanching for 2 min effectively preserved the fruit's characteristic purple color and sensory qualities. A puree formulation with a Syzygium cumini-to-Nipa palm syrup ratio of 7:3 achieved optimal sensory acceptability. The addition of 0.75% pectin resulted in desirable viscosity while maintaining cost efficiency. Pasteurization at 94°C for 4 min was found to ensure microbial stability without inducing significant nutrient degradation. These findings offer a foundation for optimizing processing of a functional puree with enhanced sensory and nutritional properties.
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