Development of pudding products from young rice milk supplemented with whey protein and inulin
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Abstract
This study is developed a healthy pudding by integrating plant-based milks with a natural non-nutritive sweetener and functional ingredients to enhance both nutritional value and consumer acceptability. Young rice milk and cereal coconut milk blends (100:0–0:100 w/w) were first optimized, with a 50:50 ratio achieving the highest sensory acceptance. Monk fruit (Siraitia grosvenorii) extract–sucrose ratios (100:0–0:100 w/w) were subsequently evaluated, and 25:75 was most preferred. Six whey protein–inulin formulations, namely W8I2, W8I4, W10I2, W10I4, W12I2, and W12I4, were assessed, where W and I represent whey protein (%) and inulin (%) concentrations, respectively. An increase in whey protein concentration was associated with greater hardness and gumminess, while no significant differences were observed in sensory scores (p > 0.05), except for the W12I4 formulation. The W12I2 formulation provided 61.04% moisture, 0.66% ash, 12.16% protein, 6.40% fat, and 19.10% total carbohydrates. During refrigerated storage (4 ± 2 °C), hardness and gumminess increased, while microbial quality met community product standards. The novelty of this work lies in the combined use of young rice milk, cereal coconut milk, and monk fruit extract to produce a plant-based, nutritionally enhanced pudding with reduced sugar content, offering a promising alternative for health-conscious consumers and the functional dessert market.
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