Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes.

This article focuses on the development and evaluation of a novel Tigernut milk pudding (TNP) as a plant-based, lactose-free alternative to traditional dairy puddings. The study formulated TNP using hydrocolloids κ-carrageenan (KC), konjac powder (KP), and corn starch (CS), comparing its physicochemical, microbial, antioxidant, and sensory properties with commercial milk pudding (CMP) and raw cow milk pudding (RMP). Results showed that TNP had higher protein, fat, and antioxidant contents than CMP, acceptable texture and color attributes—particularly with 0.25% KC, 0.5% KP, and 2.5% CS—and microbial counts within safe limits, with no Salmonella or E. coli detected. Sensory evaluation indicated that while TNP was rated slightly lower than CMP, it achieved good overall acceptability, suggesting its potential as a nutritious, inclusive dessert suitable for consumers with lactose intolerance or those seeking reduced sugar intake.