Reduced-calorie mango juice: Quality evaluation of stevia-sweetened and inulin-enriched functional beverage

In response to growing consumer demand for healthier beverages, this study developed a reduced-calorie functional mango juice by replacing sugar with stevia syrup and enriching it with inulin. Ripe Nam Dok Mai mangoes were processed at a pulp-to-water ratio of 1:4 (w/w) and sweetened with stevia syrup prepared at three extraction ratios: 1:45 g/mL (MS1), 1:35 g/mL (MS2), and 1:25 g/mL (MS3). Based on sensory evaluation, the most preferred formulation (MS1) was further enriched with inulin at 5 % (IMS5), 10 % (IMS10), and 15 % (IMS15). All samples were evaluated for physicochemical properties, bioactive compounds, antioxidant activity, sugar profile, microbiological quality, and sensory acceptance. Stevia substitution significantly improved antioxidant potential (lower IC₅₀), reduced sucrose and caloric content, and maintained high sensory acceptability. Inulin enrichment at 10 % (IMS10) further enhanced dietary fiber content without compromising flavor, color, or microbial stability. Principal component analysis confirmed IMS10 as the most balanced formulation in terms of functionality and consumer appeal. These findings support the feasibility of using stevia and inulin to produce an inulin enriched stevia-sweetened mango juice with enhanced nutritional and functional value—offering strong potential for development as a health-oriented functional beverage.