Sugar substitution and Omega-3 fortification in milk tablets: Effects on physical and sensory properties

Abstract

The aim of this study was to investigate the impact of sugar substitution with isomaltulose and omega-3 fortification on the physical and sensory characteristics of milk tablets. Response Surface Methodology (RSM) was also used to optimize the quantity of sugar substituted with isomaltulose (0–100%) and docosahexaenoic acid (DHA) content (0.25–1.25%) in order to identify optimal milk tablet formulations with desired physical qualities. The results showed that DHA content had a significant impact on the weight and whiteness index of milk tablets, while the amount of sugar that was substituted with isomaltulose appeared to be a major determinant of the milk tablets' hardness. Two optimal milk tablet formulations were selected: one with 0.25% DHA and regular sugar (SMT) and another with 0.6% DHA and 29.5% sugar replacement with isomaltulose (IMT). The proximate compositions of the two selected milk tablets were comparable, but it should come as no surprise that IMT included a higher degree of omega-3 fatty acids than SMT. The higher concentration of omega-3 in the IMT sample contributed to its more unpleasant fishy flavor, which made the product less favorable to consumers in comparison to SMT and the standard formulated milk tablet. The findings of this study suggested that isomaltulose and omega-3 fatty acids are promising alternative ingredients for developing healthier milk tablets with the desired physical properties. Further study with an emphasis on enhancing the flavor and color of milk tablets is essential in order to satisfy customer needs and increase the product's acceptability scores.