Jamun Powder-Infused Masala Noodles: A Novel Approach to Diabetes Management

The study were designed to develop jamun seed powder incorporated multigrain noodles. Efforts were made to prepare multigrain noodles having different combinations of foxtail millet flour (FMF), ragi flour, sorghum flour and jamun seed powder (JSP) were prepared by mixing them in different proportions. The prepared multigrain noodles were subjected to organoleptic and nutritional quality analysis. The results revealed that multigrain noodles with incorporation of jamun seed powder was organoleptically secured maximum score for colour, taste, flavour and overall acceptability compared to all other samples and found to contain moisture, ash, protein, fat, crude fiber and carbohydrate. Jamun (Syzygium cumini) is a nutrient-rich fruit with potential health benefits. This study aimed to develop jamun powder noodles, leveraging its nutritional value. The noodles were evaluated for texture, sensory attributes, nutritional content, and microbiological safety. Results showed that jamun powder noodles had improved nutritional profile, acceptable texture, and sensory attributes. Diabetes mellitus is a chronic metabolic disorder characterized by elevated blood glucose levels, which necessitates the development of functional foods with therapeutic potential. Jamun (Syzygium cumini), a fruit traditionally recognized for its antidiabetic properties due to bioactive compounds such as jamboline, ellagic acid, and anthocyanins, was utilized in this study to formulate a novel food product—jamun powder-based noodles. The findings suggest that jamun powder noodles can serve as a functional food with promising antidiabetic activity, offering a convenient dietary intervention for individuals seeking natural alternatives in diabetes management.