Vol. 7, Issue 6, Part B (2025)

The study presents the development of chocolate flavoured Monk Fruit Sweetened Protein Shake (MFSPS). The formulation was aimed to enhance nutritional value, sensory acceptability, and product sustainability. The protein shake composed of whey protein isolate, Monk Fruit Extract (MFE), Skim Milk Powder (SMP), unsweetened cocoa powder and blended with water. Siraitia grosvenorii (Monk fruit) extract in powder form was used as a low-calorie natural sweetener. Whey protein isolate is used as a base formulation in the product as protein supplement. Other ingredients used SMP, and unsweetened cocoa powder were added to provide flavour profile and overall mouthfeel. Additionally, additives like xanthan gum and potassium sorbate were used to maintain physiochemical stability and microbiological safety respectively. Xanthan gum was added to maintain stability by preventing coagulation of protein due to pasteurization. Potassium sorbate at the rate of 1000 ppm was added to extend the shelf life of the product. The developed MFSPS contains balance amount of carbohydrate (2.08g), protein (11.04g), and fat (0.38g). Sensory evaluation was conducted to understand product acceptability. The product shows an average overall acceptability score of 7.25 on a 9-point Hedonic scale, indicating good consumer preference. Based on its nutritional composition and low glycaemic profile, the formulated product is ready for commercialization and can be recommended for athletes as recovery drink and those seeking low sugar, low calories options.