Effects of Mahajanok Mango Juice as a Substitute for Pasteurized Milk on Quality of Pudding Products

Abstract

     The purposes of this research were to study the effects of Mahachanok mango juice and pasteurized milk on the physicochemical properties and sensory evaluation of pudding. The study determined the appropriate ratio of Mahachanok mango juice as a substitute for pasteurized milk in five recipes: 0 (control formula), 30, 50, 70, and 100%. The results indicated that the addition of Mahachanok mango juice increased redness (a*), yellowness (b*), total soluble solids (°Brix), crude fiber, and carbohydrate content but decreased pH, firmness, springiness, moisture content, total ash, total protein, and crude fat (p≤0.05). Sensory evaluation results showed that the addition of Mahachanok mango juice decreased odor, texture, and acceptability scores (p≤0.05), while there was no significant difference in color and taste scores (p>0.05). The suitable 50% Mahachanok mango juice had the highest texture and overall acceptance and obtained similar color and taste scores to that of 100% pasteurized milk (control). Therefore, the pudding using 50% Mahachanok mango juice and 50% pasteurized milk was the optimum formula for Mahajanok mango juice pudding.