Effect of Nipah fruit (Nypa fruticans) substitution on bioactive compounds and sensory properties of functional pudding

Abstract

Background: Nipah fruit (Nypa fruticans) is an underused mangrove fruit containing flavonoid and phenolic compounds. Objective: To evaluate sensory characteristics and total flavonoid and phenolic contents of pudding with different nipah substitution levels. Methods: A completely randomized experiment was conducted in Aceh, Indonesia, in August 2024. Three formulations containing 10%, 20%, and 30% nipah fruit were prepared in triplicate. Twenty-five moderately trained panelists evaluated color, aroma, texture, and taste using a hedonic scale. Total flavonoids and phenolics were quantified by UV-Vis spectrophotometry using quercetin and gallic acid standards. Data were analyzed by one-way ANOVA and Duncan's test. Results: Substitution significantly affected texture (p=0.007), flavonoids (p=0.002), and phenolics (p<0.001), but not color, aroma, or taste. The 20% formulation had the highest texture score (4.41), whereas the 30% formulation had the highest flavonoid (9.99 mg/L) and phenolic content (80.25 mg GAE/100 g). Conclusion: Nipah fruit increased measured bioactive compounds while maintaining acceptable sensory properties. Clinical glycemic-response studies are needed before health recommendations are made.