Development and Evaluation of Mango-Coconut Reduced-Sugar Pudding Using a Monk Fruit-Erythritol Blend as a Potential Natural Alternative Sweetener

Yeow, Qin Er (2026) Development and Evaluation of Mango-Coconut Reduced-Sugar Pudding Using a Monk Fruit-Erythritol Blend as a Potential Natural Alternative Sweetener. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The rising demand for reduced-sugar food products has encouraged the application of alternative sweeteners in dessert formulations. This study evaluated the feasibility of replacing sugar with monk fruit sweetener (monk fruit-erythritol blend) in developing a mango-coconut reduced-sugar pudding, and its effect on physicochemical, textural and sensory properties. Three formulations were prepared: Control (100% sucrose), F1 (50% sucrose + 50% monk fruit-erythritol blend) and F2 (100% monk fruit-erythritol blend). Proximate analysis, physicochemical analysis, texture profile analysis, microbiological analysis, and sensory evaluation were conducted. The findings demonstrated a significant decrease (p < 0.05) in the total sugar content, with F1 and F2 achieving reductions of 30.16% and 39.41% respectively, compared to the control. Carbohydrate content and total soluble solids (°Brix) also decreased significantly (p < 0.05), while no significant differences (p > 0.05) were found in pH and colour (L*, a*, b*) values, and other proximate components remained largely unchanged. Microbiological analysis showed that no detectable microbial growth in all samples at the time of analysis. The texture profile analysis demonstrated that hardness and adhesiveness decreased when sugar was substituted, whereas springiness and cohesiveness were preserved. Sensory evaluation revealed that no significant differences (p > 0.05) in all sensory attributes across all formulations, while F2 exhibited slightly higher mean scores for taste, texture and overall acceptability with the highest acceptability index (83.11%). In conclusion, the use of monk fruit sweetener (monk fruit-erythritol blend) is a feasible and potential approach for developing a reduced-sugar pudding, as it significantly reduces sugar content while preserving acceptable physicochemical, nutritional, textural, microbiological, and sensory properties.