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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 &lt; 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.

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