Using artificial sweeteners in corn milk pudding enriched avocado

Abstract

The objective of this research was to study the sugar substitute with maltitol and stevia powder, the ratio of replacing sugar at the level of 50 and 100 of sucrose in corn milk pudding. Chemical, physical properties, and a sensory evaluation by 9-point hedonic scales of the using artificial sweeteners in corn milk pudding were investigated. Results revealed that the substitution of 50% sugar with maltitol in corn milk pudding received the highest score of sensory evaluation. This product had the most sensory score at like scores (7.83±1.65). The color L*, a*, b* values were 34.54, 3.67, and 5.54 respectively; modulus of elasticity 4,994.68 Pa and total soluble solid 15.13 Brix. Therefore, the substitution of 50% sugar with maltitol in corn milk pudding was selected for supplementing avocado at 10, 20, and 30% by weight of corn milk. It was found that the corn milk pudding supplement with 20% of avocado showed the highest overall ranking at a range of medium-like scores (7.20±4.21). The nutrition analysis showed that the development of this product consisted of 2.32% protein, 8.63% carbohydrate, 0.73% fat, 0.51% total ash, 1.59% fiber, and 68.9 kcal/100 grams product. The energy content was 34 kcal which was lower than that of the energy content of the regular milk pudding on a serving size of 50 grams. Therefore, the substitution of 50% sugar with maltitol in corn milk pudding and supplement with 20% of avocado can be developed into healthy food products in the future.