Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Abstract

Removal of sugar as a sweetener and its replacement by a high potency sweetener introduces a number of sensory and technical challenges particularly diminution in mouthfeel. Thick consistency of pulpy fruits could be exploited to compensate for the loss of viscosity and mouthfeel in sugar substituted beverages. The investigation was undertaken to study the effect of mango pulp supplementation on the quality of flavoured low calorie milk drinks using sucralose as sugar substitute. The effect of 0.0 to 100 % sugar replacement on total solids (TS), total soluble solids (TSS), specific gravity, viscosity and sensory scores was studied. Sugar replacement considerably decreased TS, TSS, viscosity and sensory scores. The mango flavoured milk drinks(MFDs) prepared by replacing sugar with sucralose and adding 10 % mango pulp in milk of 0.5 % fat and 8.5 % milk solid-not-fat. MFD were pasteurized and stored at refrigeration temperature for shelf life studies. A significant (p <0.01) loss in the viscosity, ascorbic acid and reducing sugar content of pasteurized MFD was noticed during the storage period of 10 days at 5.0± 0.1°C. However, the titratable acidity increased to undesirable levels in MFD after 8 days which rendered it unacceptable. Standard plate count and yeast and mold count of MFDs increased during storage. The shelf life of the pasteurized MFD was found to be 8 days at 5.0±0.1°C.

Total carotene content and quality characteristics of pumpkin flavoured buffalo milk

“…This might be due to increase in the concentration of Beta-carotenes with higher levels of Yellow-Orange colour of pumpkin pulp. Bajwa and Mittal (2015) revealed similar results in colour and appearance score of mango pulp based milk drink. The mean flavour score showed a significant (p<0.05) difference as the concentration of sugar and pumpkin pulp changes.…”

Integrative Approach of MAP and Active Antimicrobial Packaging for Prolonged Shelf-Life of Composite Bottle Gourd Milk Cake

“…An analogous increase in the quantity of reducing sugars of the doda burfi samples during storage at 4 • C was indicated by Chawla et al [36]. A similar increase in the percent sugars of both types has been reported in milk cake prepared from carrots by Bajwa and Gupta [46] and in carrot candy prepared from honey by Durrani et al [47].…”

Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients

“…The recovery of these highly valuable compounds could be economically attractive as these ingredients may be considered as sources of potential prebiotics and antioxidants, which are beneficial to human health as well as the food and pharmaceutical industries. For example, the byproducts such as peels of mango (Mangifera indica), apple (Malus domestica) and banana (Musa acuminata) have been extensively applied as functional food ingredient in various industrial formulations such as bakery and confectionary products [3][4][5][6]. In addition, the total DF content in fruit waste by-products can range from 40-90% of their dry weight [7], and the consumption of DF has associations with reduced risk of heart ailments and certain cancer types [8].…”