Comparative study on the use of mango peel sugar as a natural sweetener substitute in flavoring milk, in comparison to artificial sweeteners | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Samran Khalid: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

2. Muhammad Umar Farooq: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

3. Muhammad Talha: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

4. Syed Ali Hassan: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

5. Muhammad Azeem: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

6. Muhammad Naeem: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

7. Waqar Mujhaid: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

Abstract:

Artificial sweeteners are frequently employed to provide a sweet taste in flavored milk products. However, questions have been raised about their safety and possible negative health effects. As a result, there is an increasing demand for natural sweeteners that are healthier and safer than artificial ones. Due to its inherent sweetness and potential health benefits linked to bioactive chemicals, mango peel sugar which is made from mango peels, represents a potentially practical solution. This research explored the potential of mango peel sugar as a natural alternative for flavoring milk, serving as a substitute for artificial sweeteners. The sensory attributes, sweetness profile, and overall acceptability of flavored milk using mango peel sugar were evaluated with the aim of providing a healthier and more sustainable option for consumers seeking reduced reliance on artificial sugar additives. The mango peels from ripe mangoes were collected, washed, dried, and thoroughly ground into a fine powder to extract sugar from them. The experiment was conducted on a control group of flavored milk containing artificial sugars and a test group of flavored milk containing natural mango peel sugar. Then a sensory analysis was conducted to evaluate the flavor, sweetness, aroma, and overall acceptability of the flavored milk samples, and microbial stability, quality, and shelf life of milk samples were assessed. The sugar level, calorie density, and micronutrient profile of flavored milk formulations were examined as part of the nutritional analysis. The consumer studies were conducted to assess the acceptability and preference for flavored milk formulations using mango peel sugar. The findings of this study shed light on the usage of mango peel sugar as a sustainable and healthier choice for flavoring milk. This will allow customers to rely less on artificial sweeteners.

Page(s): 28-28

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Natural sweetener , flavored milk products , mango peel sugar , Artificial sweeteners

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