Substitution of Sugar with Stevia Extract in Chock – Anan Raw Mango Juice through Pasteurization Process

Abstract

          The objectives of this research were to study the optimum percentage of stevia extract for use as a sucrose replacer in pasteurized Chock–Anan raw mango juice, and to study the shelf life of the final product. Four levels of stevia extracts (25, 50, 75, and 100% w/w of total sugar) were used to substitute the sugar content and compared to the control (Chock-Anan mango juice with sugar). The optimum replacement was 25% w/w. The ingredients were water, Chock-Anan raw mango juice, sugar, stevia extract, and salt as 76.74, 3.44, 14.74, 4.90, and 0.21% w/w, respectively which the product had a lightness (L*), red-green values (a*), and yellow-blue (b*) values close to the control samples. The results of the sensory evaluation indicated that the developed pasteurized Chock–Anan raw mango juice had liking scores in the range of 6.76-7.74 (like slightly– like moderately), which shows the consumer acceptance of the product. The nutritional values showed that the developed pasteurized Chock–Anan mango juice consisted of carbohydrate, protein, fat, and ash by 16.74, 0.13, 0.00, and 0.42 grams/100 grams, respectively. The product contains 67.44 kcal/100 grams of the total energy. The total energy was reduced by 13.12% from the control formula. Vitamin C was also 6.56 milligrams/100 grams. A study of the shelf life in sealed glass bottles stored at refrigerated temperature (4°C) for 7 days found that Escherichia coli and Staphylococcus aureus were not detected at less than 1 CFU/ml criteria according to the guideline of the Standard for canned mango juice (TIS 519-2527). Therefore, it is concluded that the product can be developed as a healthy drink and safe for consumption. It can be further used for household and commercial production.