The Results of Using the Low-Grade Barracuda Mango as a Substitute for Fresh Milk in Pudding Products
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Abstract
Background and Objectives: Barracuda mango has high nutritional values, such as vitamin C, vitamin A, potassium, and beta-carotene. It is famous among both Thais and foreigners because of its sweet taste, bright color and scent. This research aimed to develop a pudding recipe that uses Barracuda mangoes as a substitute for milk to make the substandard Barracuda mangoes more valuable.
Methodology: A randomized complete block design (RCBD) was used to find the most suitable proportion of the substituted mangoes instead of using fresh milk in the recipe. The tests were divided into 4 recipes, which used different proportions of Barracuda mangoes at 0, 30, 45, and 60%. The sensory qualities, physical properties, and nutritional values of the pudding were evaluated. The one-way ANOVA was applied for variance analysis, and Duncan’s new multiple range test (DMRT) was used for the mean comparison with a 95% confidence interval.
Main Results: The replacement of fresh milk with 30–45% mango juice did not affect the pudding appearance (P > 0.05), while the use of 60% mango juice affected the characteristics of pudding (P < 0.05). The increase of mango juice substitution for fresh milk resulted in higher values of a* and b* but lower values of L* and hardness (P < 0.05). Puddings that replaced fresh milk with 45% mango juice had the highest acceptance scores for appearance, color, flavor, taste, texture, and overall preference. One serving (120 g) of mango pudding contains 126.78
kcal of energy, 14.98 grams of carbohydrate, 2.59 grams of protein, 6.24 grams of fat, 138.03 micrograms REA of vitamin A, 920.98 micrograms of beta-carotene, and 4.99 micrograms of vitamin C.
Conclusions: The use of mango juice as a replacement for fresh milk by 45% was most accepted
and the antioxidants were also increased. The Barracuda pudding can be a healthy option for dessert and a value-added addition to the low-grade mango.
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