 *Corresponding author.

Email: mrbadsha1322@gmail.com

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1287 - 1296 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Formulation and quality evaluation of instant mango drink powder

1,2Akther, S., 2Alim, M.A., 1*Badsha, M.R., 1Matin, A., 3Ahmad, M. and 1Hoque, S.M.Z.

1Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University,

Khulshi, Chattogram-4225, Bangladesh
2Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-

2202, Bangladesh
3Department of Applied Chemistry and Chemical Technology, Chattogram Veterinary and Animal Sciences

University, Khulshi, Chattogram-4225, Bangladesh

Article history:

Received: 18 February 2020

Received in revised form: 14

March 2020

Accepted:  22 March 2020

Available Online: 8 March

2020

Keywords:

Instant mango drink powder,

Formulation,

Proximate composition,

Bioactive compounds

DOI:
https://doi.org/10.26656/fr.2017.4(4).077

Abstract

The study was conducted to develop a healthy instant mango drink powder and to

compare its nutritional facts with commercially available mango drink powder. For this

purpose, ripe Amropali mangoes were collected from a local source. After drying the

mango pulp in a cabinet dryer, three formulations were prepared to compare with a locally

available commercial brand mango drink powder. In this study, moisture, ash, protein, fat,

carbohydrate, and energy contents were ranged from 0.2 to 4.6%, 0.4 to 2.6%, 0.7 to

2.2%, 0.6 to 0.9%, 89.5 to 97.8% and 375.4 to 400.5 kcal/100 g, respectively. The crude

fiber was not found in any of the instant mango drink powder. Among the bioactive

compounds, the flavonoid content in the commercial brand was higher than other

formulated mango drink powder. In contrast, total anthocyanin content and total phenolic

content values of all formulated instant mango drinks were higher than the commercial

brand. Potassium, Magnesium, Chloride, Phosphorus, and Vitamin C were higher in

formulated powder than the commercial preparation, but sodium, calcium, and iron

contents were higher in the commercial mango drink powder. Antioxidant capacity was

also found to be significantly higher in our formulated powder than that of commercial

preparation. From the sensory and microbiological point of view, our formulated instant

mango drink powder exhibited significant acceptability and stability. So, the formulated

instant mango drink powder appears to be nutritionally and tastefully as acceptable as

commercially available instant mango drink powders and able to meet day-to-day

nutritional requirements as a supplement.

1. Introduction

Mango (Mangifera indica L.) is a well-known fruit

cultivated in most frost-free tropical and warmer

subtropical climates. Mangoes are often called the king

of fruit due to their unique taste and flavor. The local

name of this delicious fruit in Bangladesh is “aam”, and

it is cultivated in almost all districts in the country. Apart

from the taste, the nutritional value of mango is

unparalleled. Some popular verities of mangoes grown

here include BARI AAM-3 (Amropali), Langra,

Gopalbogh, Himsagar, Laksmanbhog, Mohanbhog,

Misribhog, Khirsapat, Ashhwina, Khisanbogh,

Kuapahadi, Fazlee, Lata, Bombai, Foria, Kohitoor, etc.

BARI AAM-3 is a recent addition of sweet and non-

fibrous flesh containing mango cultivated in most parts

of Bangladesh. Bangladesh ranks 8th in terms of mango

production. Other major mango producing countries are

India, Pakistan, Mexico, Brazil, Philippines (Alam et al.,

2006).

People around the world love mangoes due to their

flavor and color, along with their nutritional value. Sweet

aroma, attractive peel color, delicious taste is

supplemented by high contents of vitamin C, β-carotene,

and trace elements. Mango contains several types of

polyphenols, including mangiferin, which is a powerful

antioxidant. It is an excellent source of several vitamins

like folate, some B vitamins, vitamins A, C, E, and K.

Folate is vital for normal cell growth and hemoglobin

synthesis. Vitamin B helps in many cellular functions,

while others improve immunity. Among minerals,

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mango is rich in potassium and magnesium, which are

essential in the normal cardiac function of humans. Its

lutein, zeaxanthin, and vitamin A help in vision protect

eyes from harmful sunrays and prevent night blindness.

Vitamin A also keeps skin and hair healthy. Mango

polyphenols, which are considered antioxidants, remove

harmful free radicals from our body and thus reduce the

risk of various cancers like lung, breast, stomach, and

colon cancers. The chemical composition of mango pulp

varies with soil quality, variety, and stage of maturity.

Naturally, fructose and sucrose content of ripe mango is

more than that of green mango. Major phenolic

compounds found in mango so far include leucocyanidin,

catechin, epicatechin, chlorogenic acid, quercitrin,

quercetin, (Ma et al., 2011). Mango contains some

pigments like chlorophylls and carotenoids, particularly

after ripening, which confer UV skin protection (Ma et

al., 2011; Kabir et al., 2017).

Bangladesh is a fertile land for mango cultivation. It

is also one of the important commercial fruit crops, with

yearly production exceeding 1.1 million metric tons.

After meeting local demands, mango is exported to

several countries. However, a large portion of a ripe

mango is wasted at different production points due to

low-tech processing, poor transportation, and inadequate

storage facilities. Proper utilization of mango in producer

country, including export to suitable markets, is

invariably limited by the perishable nature of the fruit

and the short harvest season of the crop. In addition to

direct consumption, mangoes are processed in various

forms for long-term storage. Mango juice is one such

preparation that is extremely popular, particularly among

children. Mango pulp is also converted to mango nectar,

puree, beverages, and powder. Mango powder is a

relatively stable preparation that can be used in drinks,

desserts, confectionaries, baby foods, and many other

products.

Dehydrating mango juice into powdered particles not

only reduces volume for more cost-effective

transportation but prolongs the shelf life effectively as

well (Mahendran, 2011). Powdered mango juice is

mainly used as instant food. These products can stay

unaltered in more extremes of temperature and for a

more extended period than liquid preparations (Pap,

1995). Fruit powders are also used in many food items

with convenience. If the moisture content of fruit

powders can be reduced to less than 4%, they can be

used to make candy, toffee, fudge, etc. People,

particularly children who do not like raw mango, may

find these food products more appetizing. The moisture

content of mango pulp is very high (85%), rendering it

challenging to store long-term, particularly in adverse

climatic conditions. This results in wastage of almost

30% of fruits every year (Thind et al., 2002). To

minimize this post-harvest loss and to improve shelf-life,

various attempts have been made to process the surplus

mango into something more stable. Dried flakes and

powders, and preservative-added pulp are some of the

successful outcomes of such attempts (Saxena and Arora,

1997). Mango powder is required in the production of

various mango-flavored foods like ice cream, fruit bar,

cake, cereal flakes, etc. As a result, there is a huge

demand for a non-caking and soluble mango powder in

the food industry (Akhter et al., 2010). Several

techniques have been developed to produce powder from

mango pulp, such as cabinet drying, spray drying, freeze-

drying, foam mat drying, drum drying, and vacuum

drying. A practical and handy application of mango pulp

powder is the preparation of instant mango drink

powder.

Powdered drink mix is a processed-food product, a

powder designed to mix usually with water to produce a

beverage resembling fruit juice or soda in flavor. The

instant mango drink powder mainly consists of natural

mango powders, sweetening agent, color source, flavor

source, thickening agent, anticaking agent, acid source,

and additives, which make it's desirable, appealing,

appetizing, delicious, informative, and nutritious for our

health. There is a huge demand for mango drinks in the

summer season because it provides instant rehydration

and a sense of freshness. Instant mango drink powder

can easily meet this demand and help people get a high-

energy, refreshing, and flavored drink with additional

vitamins and minerals (Chen et al., 2000). The powder

form of mango juice can be used for breakfast as well

because it takes only seconds to prepare a drink by

mixing water, which saves time in the morning

considerably. Mango drink powder may attract consumer

attention if they are made aware of this product with a

focus on taste, mixed and attractive color, mixed flavor,

and handiness. So, the objectives of this study were to

formulate instant mango drink powder and to evaluate

the proximate composition, mineral analysis, bioactive

compounds (phenolic content, flavonoid content,

anthocyanin content, and antioxidant capacity), sensory

evaluation and microbiological quality of the instant

mango drink powder.

2. Materials and methods

2.1 Materials

Ripe Amropali mangoes were collected from

Bangladesh Agriculture Research Institute, Pahartali,

Chattogram, Bangladesh. Sugar and salt were purchased

from the local market. Other ingredients (Citric Acid,

Trisodium Citrate, Tricalcium Phosphate, Ascorbic Acid,

Aspartame, Titanium Dioxide, CMC, Silicon dioxide,

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Color (E110, E102), and Flavor) and Chemicals used in

this study were of laboratory grade procured from Merck

KGaA, Darmstadt, Germany.

2.2 Formulation of instant mango drink powder

2.2.1 Preparation of mango pulp powder

The freshly collected mangoes were made sure to

free from insect’s bites or worms and washed with water

to eliminate visible dirt. Water was removed quickly

with blotting papers. The ripe mangoes were trimmed to

remove the stem and blossom end. The mangoes were

then peeled manually; the pulp was separated from the

seeds and blended in a household blender to make it

uniform. Before the drying process, the pulp was sieved

using a sieve in order to remove large particles and

insoluble fibers. The pulp was then placed in a cabinet

dryer. The cabinet-dried content was collected after three

days and was ground into powder. The powder was then

sieved to remove large fragments. The yield was

considered as mango powder. The exact amount was

weighed and taken as required for different analyses.

2.2.2 Processing of instant mango drink powder

Various trials were carried out to formulate the

instant mango drink powder. Finally, the formulation of

instant mango drink powders, according to Table 1.

From Table 1, Sample A, B, C, and D represented

Formulation one (20% mango powder), Formulation two

(15% mango powder), Formulation three (10% mango

powder), and commercial brand of instant mango drink

powder respectively. Sugar, citric acid, trisodium citrate,

tricalcium phosphate, ascorbic acid, aspartame, salt,

titanium dioxide, CMC, silicon dioxide, color (E110,

E102), and flavor were added to the selected sample of

mango powder after weighing according to the quantities

given in Table 1. They were mixed thoroughly and

ground for uniform distribution of ingredients. The

processed instant mango drink powder be packaged and

stored for sensory evaluation, nutritive value, and other

analyses.

2.3 Quality evaluation of instant mango drink powder

2.3.1 Proximate analysis of instant mango drink

powder

The proximate compositions of the instant mango

drink powder were determined using methods described

by (AOAC) Association of Official Analytical Chemists

(AOAC, 2000) with certain modifications. The total

carbohydrate was calculated as the difference between

100 and a sum total of the other proximate components.

Therefore, the formula became:

% CHO = 100% - % (Protein + Fat + Fiber + Ash +

Moisture content).

The energy value of the samples was determined by

multiplying the protein content by four, carbohydrate

content by four and fat content by nine according to

standard James formula (James, 1995).

Energy Value = (Crude protein × 4) + (Total

carbohydrate × 4) + (Crude fat × 9)

2.3.2 Mineral analysis of instant mango drink

powder

The preparation of samples for mineral analysis was

done using the method described by Mustafa and

Medeiros (1985). Sample of 1 g was added with 10 mL

nitric acid and 5 mL HClO4 acid in a digestion flask. The

mixture was digested for 1 hr. The digested mixture was

filtered. The filtrate was made up to 100 mL with

distilled water. Mineral contents were determined by

using a biochemical analyzer (Humalyzer 3000).

Commercially available biochemical kit (Randox®) was

used for biochemical assay. The quantity of the vitamin

C contained in each sample was determined by the

titrimetric method (using 2, 6-dichlorophenol indophenol

dye) described by Najwa and Azrina (2017).

2.3.3 Bioactive compounds of instant mango drink

powder

2.3.3.1 Preparation of extracts

The preparation of extracts for measuring bioactive

compounds was done according to a modified method

described by Unal et al. (2014). Cabinet-dried samples of

mango pulp were transferred into respective beakers

containing absolute ethanol and left to shake on a shaker

for 72 hrs at room temperature. The solvent was then

separated from residue by straining. The filtrate was

collected and stored at room temperature. At the same

time, the residue was re-extracted twice, each time with

fresh solvent. Finally, all the filtrates were combined and

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Ingredients
Formulation

1
Formulation

2
Formulation

3

Sugar 975 g 975 g 975 g

Citric Acid 55 g 55 g 55 g

Trisodium citrate 12 g 12 g 12 g

Tricalcium Phosphate 06 g 06 g 06 g

Ascorbic Acid 12 g 12 g 12 g

Aspartame 12 g 12 g 12 g

Salt 20 g 20 g 20 g

Titanium Dioxide 02 g 02 g 02 g

CMC 06 g 06 g 06 g

Silicon di oxide 01  g 01 g 01 g

Mango Powder 278g 196 g 124 g

Color (E110, E102) 1.5 g 1.5 g 1.5 g

Flavor 10 g 10 g 10 g

Table 1. Formulation of instant mango drink powder

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evaporated under reduced pressure at 60°C using a rotary

evaporator to obtain the crude extracts. The crude

extracts were weighed and stored at 4°C until further

analysis.

2.3.3.2 Total anthocyanin content (TAC)

TAC of the instant mango drink powder extracts was

determined calorimetrically using the method described

by Unal et al. (2014) with slight modifications. Stock

solutions of 15 mg/mL of extracts were prepared. 3 mL

of solution was pipetted into a cuvette. The intensity of

the extracted color was measured at a wavelength of 520

nm using a UV-VIS spectrophotometer. Absolute

ethanol was used as a blank. TAC was calculated and

expressed as milligrams per 100 g (mg/100 g) using the

following equation:

TAC = Absorbance of sample×DF×100/m×E

Where DF stands for dilution factor, m indicates the

weight of the sample used to make a stock solution; and

E refers to the extinction coefficient (55.9).

2.3.3.3 Total flavonoid content (TFC)

TFC of the instant mango drink powder extracts was

determined using the aluminum chloride colorimetric

method described by Chang et al. (2002). A stock

solution of 1mg/mL of extracts was prepared. Quercetin

was dissolved in 80% ethanol to make standard solutions

(1.0, 3.0, 5.0, and 7.0 mg/mL) to plot a standard curve.

Aliquots of 0.5 mL of diluted extract or standard solution

were mixed with 1.5 mL of 95% ethanol, 0.1 mL of 10%

aluminum chloride, 0.1 mL of 1 mol/L potassium

acetate, and 2.8 mL of distilled water in the cuvette. The

mixture was left at room temperature for 30 min. The

absorbance was read at wavelength 415 nm in a UV-

visible spectrophotometer. For the blank, 10% aluminum

chloride was substituted with distilled water of the same

amount. TFC was calculated and expressed as milligrams

quercetin equivalents (QE) per gram of extract (mg QE/

g).

2.3.3.4 Total phenolic content (TPC)

TPC of the instant mango drink powder extracts was

determined according to the method described by Unal et

al. (2014) with slight modifications. Standard solutions

of 1mg/mL of extracts and standard solutions of Gallic

acid (1.0, 2.0, 4.0, 6.0, 8.0 mg/mL) were prepared. 0.3

mL of extracts and Gallic acid standard solutions were

pipetted into a cuvette individually. Diluted FC reagent

(1.5 mL) was then added and mixed. The mixtures were

left for 3 min before adding 1.5 mL of sodium carbonate

(75 g/L) solution and the mixtures were again left for 60

min. The absorbance was measured at a wavelength of

765 nm using a UV spectrophotometer with ethanol

using as the blank. TPC was calculated and expressed as

milligrams of Gallic acid equivalents (GAE) per gram of

extracts (mg GAE/g).

 2.3.3.5 Antioxidants properties of instant mango

drink powder

Antioxidant capacity of the extracts was determined

using DPPH assay as described by Azlim Almey et al.

(2010) with slight modifications. Different dilutions

(0.50, 1.00, 1.50, 2.00, and 2.50 mg/mL) of the extract

were prepared using methanol. The methanolic DPPH

solution was prepared by dissolving 6 mg of DPPH in

100 mL methanol. The methanolic DPPH solution (2

mL) was added to 1 mL of each extract solution of

different concentrations, and the mixture was left for 30

min. The absorbance was read at a wavelength of 517

nm using a UV spectrophotometer. Control was prepared

by mixing 1 mL of methanol with 2 mL of DPPH

solution. Methanol was used as a blank, while Trolox

was used as a standard. Antioxidant capacity based on

the DPPH free radical scavenging ability of the extracts

was calculated and expressed as milligrams of Trolox

equivalents (TE) per gram of extracts (mg TE/g).

2.4 Sensory evaluation of instant mango drink powder

The evaluation of instant mango drinks was carried

out using a scorecard developed for the purpose. The

scorecard was prepared, considering the quality

characteristics of the products. Descriptive terms were

given to various quality attributes like appearance/color,

flavor, taste, and general acceptance. Each attribute of

the samples was scored by the panelists on a visual

analog scale. The scale was arranged such that: Like

extremely = 9, Like very much = 8, Like moderately = 7,

Like slightly = 6, Neither like nor dislike = 5, Dislike

slight = 4, Dislike moderately = 3, Dislike very much =

2, Dislike Extremely = 1. While scoring, the highest

score (9) was assigned to the most preferred

characteristic and least score (1) to the least desired

characteristic. While this evaluation does not reflect

actual consumer perception, it gives an idea of what

attributes a good quality product should possess.

2.5 Microbiological quality of the instant mango drink

powder

The total viable count was carried out by using plate

count agar medium according to a standard procedure

(Atallah, 2015). Colony count was done using a digital

colony counter, and the total viable count was expressed

as colony-forming units per mL (CFU/mL). Total

coliform and E. coli count was done according to

Standard Methods (Pitkanen et al., 2007). Yeast and

mold count was carried out according to Seiler, (1985).

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The result was expressed as yeast and mold growth was

present or not.

2.6 Statistical analysis

Data (proximate composition, minerals content,

bioactive compounds, and sensory evaluation) for

statistical analysis were determined and recorded in

Microsoft Excel 2013 spreadsheet. All samples were in

three replicates. Data were then sorted, coded, and

recorded in IBM SPSS Statistics 23. Descriptive

statistics (mean, standard deviation) were conducted for

proximate composition, mineral contents, bioactive

compounds, and sensory evaluation of instant mango

drink powder. These data were further analyzed using

one-way ANOVA tests to assess significant levels of

variation at a 95% confidence interval. Post hoc “Tukey”

test was conducted to identify the variation within the

sample groups. The statistical analysis was conducted at

a 5% level of significance (P < 0.05).

3. Results and discussion

3.1 Formulation of instant mango drink powder and its

composition

Simple unit operations working in the formulation of

instant mango drink powder, where firstly mango pulp

powder was prepared, then mixing with other

ingredients, grinding, and finally packing. Among three

formulated instant drinks powder, 20% mango pulp

powders were used in formulation one, 15% mango

powder in formulation two and 10% mango powder in

formulation three, respectively. In order to feel the pure

taste of farm-fresh fruit, natural mango powders were

used. Additionally, other ingredients were used as the

same amount in all formulated instant mango drink

powder with each individual purpose. Such as aspartame

provides a sweet taste like that of sugar while containing

significantly less food energy than sugar-based

sweeteners (Kroger et al., 2006). Food color (E110,

E102) are used to make food more attractive, appealing,

appetizing, and informative (Khodjaeva et al., 2013).

Flavoring agent is used to enhancing flavor of the

products, and Carboxymethyl cellulose (CMC) are used

to increase the viscosity of a liquid without substantially

changing its other properties and additionally may

improve the suspension of other ingredients or emulsions

which increases the stability of the product

(McClements, 2015). Tricalcium Phosphate is an

additive placed in powdered or granulated materials to

prevent the formation of lumps (caking) and for easing

packaging, transport, flowability, and consumption

(Luck and von Rymon Lipinski, 2002). Citric acid,

ascorbic acid is added to make its flavors "sharper" and

also act as preservatives and antioxidants (Mirza et al.,

2017). Trisodium citrate is used to change or control the

acidity & alkalinity of foods (Kermode, 1972). Silica is a

common additive in food production, where it is used

primarily as a flow agent in powdered foods to adsorb

water in hygroscopic applications (Fitzpatrick, 2005). A

glass of instant mango drink powder is a great way to

start the day (Swartzberg and Margen, 2001).

Formulated Instant mango drink powder contains many

nutrients with vitamin C and minerals, depending on the

brand and product.

3.2 Proximate analysis of instant mango drink powder

Proximate composition of three formulated instant

mango drink powder and one commercial brand of

instant mango drink powder has been shown in Table 2.

The results of moisture content ranged from 4.6 to 0.2%

for different samples of instant mango drink powder.

Sample A had the highest moisture content (4.6±0.04%)

whereas Sample D had the lowest value (0.2±0.01%).

The results of the Moisture content showed that the

samples were significantly different (p<0.05). The

moisture content of food products is an important

indicator of food quality and long-term usability because

increased moisture facilitates the growth of microbes and

ultimately reduces quality by damaging them early. The

moisture content of our instant mango drink powder was

slightly higher than the reports of Akhter et al. (2010) for

instant mango powder; Farzana et al. (2017) for

vegetable soup powder. The moisture contents of the

instant mango drink powder were lower than reported by

Mohammed et al. (2017) for instant sorrel (Zobo) drink

and Obilana et al. (2018) for instant beverage powder.

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Parameter
Sample

A B C D

Moisture (%) 4.6±0.04a 4.4±0.02b 4.4±0.02b 0.2±0.01c

Ash (%) 2.6±0.02a 2.3±0.03b 1.1±0.01c 0.4±0.02d

Protein (%) 2.2±0.02a 2.0±0.02b 1.1±0.01c 0.7±0.03d

Fat (%) 0.9±0.03a 0.8±0.04b 0.6±0.01d 0.6±0.01c

Carbohydrate (%) 89.5±0.20d 90.3±0.01c 92.6±0.01b 97.8±0.04a

Energy (Kcal/100 g) 375.4±0.02d 376.8±0.02c 380.7±0.03b 400.5±0.03a

Table 2. Proximate analysis of  instant mango drink powder

Significant at P <0.05; Values followed by different superscript letters within the same row denote a significant difference.

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Moisture content below 8% helps to prevent the growth

of microorganisms in food, while a level greater than

18% enables some microbes to grow. El Wakeel (2007)

claimed that moisture content less than 10% is ideal for

dried food products like instant drinks powder.

Ash content was highest in sample A (2.6±0.02%)

and lowest in Sample D (0.4±0.02%). The results of ash

content showed that the samples were significantly

different (p<0.05). The higher ash content of our

formulated instant drinks powder indicates that these are

a better source of minerals.  The ash contents of the

instant mango drink powder were higher than reported

by Akhter et al., (2010) for instant mango juice powder;

Mohammed et al. (2017) for instant sorrel (Zobo) drink

and lower than reported by Farzana et al. (2017) for

vegetable soup powder and similar than reported by

Obilana et al. (2018) for instant beverage powder.

Fruits and vegetables are known for low protein and

crude fat. Sample A yielded the highest protein content

(2.2±0.02%). In contrast, the lower value (0.7±0.03%)

was found in Sample D. The results of protein content

showed that the samples were significantly different

(p<0.05). The protein content of the instant mango drink

powder was higher than reported by Akhter et al. (2010)

for instant mango juice powder and lower than reported

by Farzana et al. (2017) for vegetable soup powder,

Mohammed et al. (2017) for instant sorrel (Zobo) drink

and Obilana et al. (2018) for instant beverage powder.

All samples of formulated mango drink powder and

commercial drinks powder showed almost similar fat

content. The result of other studies for this particular

attribute is variable. The results of fat content showed

that the samples were significantly different (p<0.05).

Our study is consistent with that of Akhter et al. (2010)

when it comes to fat content, but Mohammed et al.

(2017) found higher fat content. Fat is a concentrated

source of energy that is stored in the body and utilized

when carbohydrate source is depleted. Another important

function of fat is to act as a cushion and protect internal

organs, including the heart, kidneys, lungs, and intestine

(Mohammed et al., 2017).

Carbohydrate content was higher in Sample D

(97.8±0.04%) than that of Sample A, B and C. The

carbohydrate content of our formulated mango drink

powder is lower than that of the commercial brand of

instant mango drink powder. The results of the

carbohydrate content showed that the samples were

significantly different (p<0.05). The carbohydrate

content of our formulated instant drinks powder was,

therefore, at an acceptable level, which would work as a

good source of energy. The carbohydrate contents of the

instant mango drink powder were higher than reported

by Mohammed et al. (2017) for instant sorrel (Zobo)

drink, Farzana et al. (2017) for vegetable soup powder

and Obilana et al. (2018) for instant beverage powder.

Alternatively, when calculated for energy, Sample D

scored the highest (400.5±0.03 kcal/100 g), and Sample

A scored the lowest (375.4±0.02 kcal/100 g). The energy

content of all formulated instant mango drink powder

was found to be lower than that of the commercial brand

of instant mango drink powder. This lower value may be

attributed to the lower fat and carbohydrate contents of

our preparations. The results of energy content showed

that the samples were significantly different (p<0.05).

The energy value of the instant mango drink powder was

similar than reported by Mohammed et al. (2017) for

instant sorrel (Zobo) drink and lower than observed by

Farzana et al. (2017) for vegetable soup powder and

Obilana et al. (2018) for instant beverage powder.

The proximate analysis of our formulated instant

mango drink powder indicates that most attributes

ranked superior to the commercial instant drinks powder.

The proximate analysis of the instant drinks powder

indicates that it is good for human consumption.

Proximate analysis is of utmost importance in

commercial food-manufacturing processes because the

companies need to make sure that their products meet the

appropriate laws and legal requirements as well as safety

and nutritional aspects of the end products. It remains the

only means of maintaining and monitoring the quality

and shelf life of food products (Johnson and Raymond,

1965).

3.3 Vitamin C and mineral contents of instant mango

drink powder

Table 3 shows the mineral contents of three

formulated instant mango drink powder and one

commercial brand of instant mango drink powder. The

results of mineral contents and Vitamin C were found in

all instant mango drink powder samples in the range as

Na (230.2-109.3 mg/dL), K (3.9-2.0 mg/dL), Ca (8.2-3.6

mg/dL), Mg (1.8-0.5 mg/dL), Cl (57.8-9.5 mg/dL), P

(5.5-2.2 mg/dL), Fe (0.182-0.092 mg/dL) and Vitamin C

(584.6-208.4 mg/dL). Potassium, magnesium, chloride,

phosphorus, and Vitamin C were higher in Sample A

than the rest. However, sodium, calcium, and iron were

highest in Sample D. Sample C had the lowest levels of

sodium, calcium, potassium, phosphorus, and iron.

Magnesium, chloride, and Vitamin C were lowest in

Sample D. The results of mineral content showed that the

samples were significantly different (p<0.05). Vitamins

and minerals play an important role in metabolic and

synthetic activities in the body, thereby help in

maintaining the sound health of the human body. Diet

deficient in minerals is frequently associated with

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increased susceptibility to infection and inadequate

growth and development. In this study, the levels of trace

elements and vitamin C were considerably variable

among formulated instant mango drink powder and

commercial brand of mango drink powder. The vitamin

C content of Sample D was lower than that of our

formulated samples (A, B, and C). It indicates that

instant mango drink powder may be a good source of

vitamin C. Obilana et al. (2018) prepared instant

beverage powder from extruded malted pearl millet

(Babla) reported the calcium content as 32.56 mg/100 g)

and the iron content as 7.78 mg/100 g. Farzana et al.

(2017) prepared soup powder from vegetable reported

the Vitamin C content as 6.4 mg/100 g.

3.4 Bioactive compounds of instant mango drink powder

Bioactive compounds of three formulations of

instant mango drink powder and one commercial brand

of such products are shown in Table 4. The levels of total

bioactive compounds were different among formulated

instant mango drink powder preparations and

commercial brand powder. On the other hand, total

anthocyanin content and total phenolic content values of

all formulated instant mango drinks were higher than the

commercial brand. The results of bioactive compounds

showed that the samples were significantly different

(p<0.05). No previous studies were not found on

bioactive compounds of instant mango drink powder.

The results of total anthocyanin content ranged from

0.2-0.9 mg/100 g for different Sample of instant mango

drink powder. Sample A had the highest total

anthocyanin content (TAC) (0.9±0.00 mg/100 g),

whereas Sample D had the lowest value (0.2±0.00

mg/100 g). The results of total flavonoid content ranged

from 19.0-32.2 mg QE/100 g for a different brand of

instant mango drink powder. Total flavonoid content

(TFC) was highest (32.2±0.02 mg QE/100 g) in Sample

D, and lowest (19.0±0.01 mg QE/100 g) in Sample C.

The flavonoid content in the commercial brand was

higher than other formulated mango drink powder. The

results of total phenolic content ranged from 5.0-32.8 mg

GAE/100 g for a different brand of instant mango drink

powder. Total phenolic content (TPC) was highest

(32.8±0.03 GAE mg/100 g) in Sample A and lowest

(5.0±0.10 GAE mg/100 g) in Sample D. Obilana et al.

(2018) prepared instant beverage powder from extruded

malted pearl millet (Babla) reported the total phenolic

content as 1.30 μg/g. Total phenolic content was

significantly higher in the formulated preparation than

that of the commercial brand, indicating potential higher

antioxidant activity of the formulated preparation.

Dietary intake of polyphenolic compounds has been

estimated to be between 0.15 and 1.0 g/day.

The results of antioxidant capacity ranged from 19.7-

28.0 mg TE/100 g for a different brand of instant mango

drink powder. Antioxidant Capacity content in Sample C

was comparatively higher (28.0±0.02 mg TE/100 g) than

that of Sample D (19.7±0.02 mg TE/100 g). Formulation

A showed the highest antioxidant capacity among all the

samples based on the DPPH assays. Due to having

different types of food acid, the acid regulator in the

instant mango drink powder, it has got antioxidant

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Mineral Contents
Sample

A B C D

Na (mg/dl) 189.5±0.04b 149.4±0.04c 109.3±0.03d 230.2±0.03a

K (mg/dl) 3.9±0.03a 2.7±0.03b 2.0±0.01d 2.3±0.01c

Ca (mg/dl) 5.7±0.04b 4.4±0.07c 3.6±0.04d 8.2±0.04a

Mg (mg/dl) 1.8±0.03a 1.2±0.2b 0.6±0.2c 0.5±0.02d

Cl (mg/dl) 57.8±0.02a 55.0±0.02b 54.3±0.03c 9.5±0.02d

P (mg/dl) 5.5±0.02a 4.3±0.02b 2.2±0.03d 2.4±0.02c

Fe (mg/dl) 0.133±0.004b 0.116±0.001c 0.092±0.005d 0.182±0.004a

Vit-C (mg/dl) 584.6±0.5a 574.6±0.03b 510.5±0.14c 208.4±0.05d

Table 3. Mineral contents of  instant mango drink powder

Significant at P <0.05; Values followed by different superscript letters within the same row denote a significant difference.

Bioactive compounds
Sample

A B C D

TAC (mg/100 g) 0.9±0.00a 0.5±0.00b 0.9±0.00a 0.2±0.00c

TFC (mg QE/100 g) 29.3±0.01b 19.0±0.01d 25.7±0.01c 32.2±0.02a

TPC (mg GAE/100 g) 32.8±0.03a 14.7±0.02c 20.7±0.02b 5.0±0.10d

Antioxidant Capacity (mg TE/100 g) 22.1±0.03c 28.0±0.02a 22.6±0.02b 19.7±0.02d

Table 4. Bioactive compounds of  instant mango drink powder

Significant at P <0.05; Values followed by different superscript letters within the same row denote a significant difference.

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properties. Obilana et al. (2018) prepared instant

beverage powder from extruded malted pearl millet

(Babla) reported the antioxidant capacity as 1.78 μmole

TE/g.

3.5 Sensory evaluation of instant mango drink powder

Table 5 shows the summary of sensory evaluation of

the three formulated instant mango drink powder A, B,

C, and commercial brand D. Sample D scored highest

(8.2±0.78) for color, while Sample B received highest

scores for flavor (8.3±0.67), taste (8.3±0.67) and general

acceptance (8.4±0.51). Conversely, lowest score

(6.8±0.63) for color was recorded for sample B. Sample

D received lowest scores for flavor (7.4±0.84) and taste

(7.2±0.78), and Sample C was worst (7.0±0.73) in terms

of general acceptance. Instant mango drink powder,

when added to water, is supposed to provide the real

taste of fresh mango juice. The results of the sensory

evaluation showed that the samples were significantly

different (p<0.05). This is why instant mango drinks,

with its great taste and nutritional value, are highly

preferred during the summer season. Comparative

analysis of sensory attributes of our formulated mango

drink powder and commercial brand powder revealed

that Sample B scored high in the hedonic scale for most

attributes, indicating its overall acceptability. Also, all

three formulated instant mango drink powder appeared

to be superior to the commercial brand powder in terms

of all sensory attributes considered in this study except

for color. Farzana et al. (2017) prepared instant soup

powder from vegetable reported the Overall acceptability

score as 8.5.

3.6 Microbiological quality of instant mango drink

powder

Safety, quality, and shelf life of a formulated instant

mango drink powder are reflected by its microbiological

characteristics. Total viable count, coliform, E. coli,

yeast and mold count of all three formulated mango

drink powder, and commercial brand mango drink

powder were determined at 0, 30 days, 60 days and 90

days of storage. The results obtained are shown in Table

6. In all samples total, the viable count was detected, but

coliform, E. coli, and yeast and mold were not detected.

During the time of the storage period, all the samples

showed an increased total viable count. It may be due to

improper handling of the samples during the processing

of the products. The maximum moisture content of the

samples was 4.6% after two months of storage, which

was not favorable for microbial growth. Farzana et al.

(2017) observed that TVC from vegetable-based instant

soup powder was an initial 3.3 x 102 CFU/g to 2.7 x 104

CFU/g at the end of shelf life of 180 days.

4. Conclusion

This study concludes that the development of instant

mango drink powder has a huge potential as an

exceptional value-added product as it would receive

wide acceptance in terms of color, flavor, taste, and

texture. The nutrient profile of the product was also

fantastic from the health point of view as it contains less

fat and more vitamins and minerals. The long-term

storage capability of the product makes it commercially

lucrative. Biochemical and sensory attributes of the

formulated instant mango drink powder were either

superior or comparable to existing mango drink powders.

Microbiological analysis of our mango drink powder

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Parameter
Sample

A B C D

Color 7.4±0.96a 6.8±0.63b 7.3±0.15a 8.2±0.78a

Flavor 7.6±0.84a 8.3±0.67a 7.5±0.84a 7.4±0.84a

Taste 7.4±0.51a 8.3±0.67ab 7.5±0.17ab 7.2±0.78c

Overall acceptability 7.3±0.67a 8.4±0.51ab 7.0±0.73bc 7.9±0.73c

Table 5. Sensory evaluation of  instant mango drink powder

Significant at P <0.05; Values followed by different superscript letters within the same row denote a significant difference.

Sample
TVC

TCC E. coli Yeast and Mold
0 days 30 days 60 days 90 days

A 1.6× 102 1.1× 103 1.9× 103 1.1× 104

ND ND ND
B 1.4× 102 1.2× 103 2.0× 103 1.3× 104

C 1.8× 102 1.3× 103 1.8× 103 1.2× 104

D 1.1× 102 1.0× 103 1.7× 103 1.0× 104

Table 6. Microbiological quality of the instant mango drink powder

ND = Not Detectable

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preparations indicates that these are safe to consume for

at least three months after processing. As this powder

contains significant amounts of protein, ash, vitamin C,

sodium, potassium, magnesium, calcium, iron, and

energy, it can serve as a food supplement to improve the

nutritional status of the country. Finally, with this

formulation, people can have the taste of mango round

the year, particularly when the season of fresh mango is

over.

Conflict of interest

The authors declare no conflict of interest

Acknowledgments

The authors are highly thankful to Bangabandhu

Science and Technology Fellowship for providing a fund

to carry out this research. Authors would like to express

gratefulness to the Department of Food Processing and

Engineering, Department of Physiology, Biochemistry

and Pharmacology and Poultry Research and Training

Center (PRTC) of Chattogram Veterinary and Animal

Sciences University (CVASU) for institutional support

and assistance.

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 *Corresponding author.

Email: mohammadnaqib@utm.my

eISSN: 2550-2166 / © 2023 The Authors.

Published by Rynnye Lyan Resources

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Food Research 7 (6) : 23 - 28 (December 2023)
Journal homepage: https://www.myfoodresearch.com

Will plant-based pork meat substitutes receive halal certification?

1,*Hamdan, M.N., 1Zain, N.M., 1Abu-Hussin, M.F., 2Malek, S.N.A., 3Ariffin, M.F.M.,
4Noor, F.F., 5AlGhawas, D. and 5,6Sin, Z.W.

1Academy of Islamic Civilization, Faculty of Social Science and Humanities, Universiti Teknologi Malaysia, 81310

Skudai, Johor Darul Takzim, Malaysia
2Cluster of Chemical Engineering and Food Technology, Singapore Institute of Technology, 10 Dover Drive,

138683 Singapore
3Research Centre for Quran and Sunnah, Faculty of Islamic Studies, National University of Malaysia, 43600 UKM,

43600 Bangi, Selangor, Malaysia
4Markas al-Qarahdaghi Turath Resourses, No 110, Jalan Impian Kasih 6, Saujana Impian 43000 Kajang,

Selangor, Malaysia
5Big Idea Ventures, No.9, Chin Bee Drive, 619860 Singapore

6Cancer Science Institute of Singapore, National University of Singapore, 14 Medical Dr, #12-01 Centre for

Translational Medicine, 117599 Singapore

Article history:

Received: 1 February 2022

Received in revised form: 20

March 2022

Accepted: 27 September 2022

Available Online: 12

November 2023

Keywords:

Plant-based pork,

Halal certificate,

Halal diet,

Muslim consumers,

Islamic perspective

DOI:
https://doi.org/10.26656/fr.2017.7(6).066

Abstract

The use of plant-based meat substitutes is growing globally for nutritional and

environmental reasons. The production of meat-free food in some cases meets the needs of

vegans. It may also help and/or simplify meeting religious requirements e.g., halal

products for Muslim consumers. It is interesting to extend the understanding of this meat

substitute from the Islamic religious perspective as Muslim believers are more concerned

about the permissible food/meat which is labelled as halal. This article will report the

analysis of how Islam is expected to address a plant substitute for pork, normally a

prohibited (haram, unlawful) meat. The arguments presented by different scholars and

several existing guidelines related to halal certification from selected Muslim countries

such as Malaysia. If all the materials used in plant-based pork are considered permissible,

concern over halal certification procedures remains a debatable issue. Another concern is

the effect of halal certification on Shariah compliance companies that serve pork plant-

based meat. All these concerns are suggested to be addressed by International Fatwa

Bodies, as well as JAKIM as one of the key players in the halal industry.

1. Introduction: What is a pork substitute?

The presence of essential micronutrients, such as

iron, zinc, selenium and vitamin B-12 through meat

consumption, aids the human body in many crucial

metabolic and physiological processes (Vaes et al., 2009;

Welch et al., 2009). However, due to inefficiencies of

meat production, undesirable effects on the environment,

ethical issues and negative impacts of meat consumption

on human health, the food industry is exploring a new

alternative for meat by substituting with non-animal

proteins that can closely replicate the appearance, taste,

viscosity and texture of raw meat properties (Lang,

2020). Different structuring techniques have produced

fibrous meat-like textures with plant-based meat

alternatives, such as extrusion, mixing proteins and

hydrocolloids, freeze structuring, shear-cell technology

and electrospinning (Dekkers et al., 2018). Common

plant-based proteins, namely soybeans, rapeseed or

canola, wheat, rice, oats, peas, beans, lupines and algae,

are used as raw materials in processing plant-based meat

alternatives (Tziva et al., 2020). Among the advantages

of plant-based meat are lower fat content, zero

cholesterol, rich in calcium, and low calories. These

materials also contribute to preserving the environment

because they do not require animal husbandry, which is

detrimental to environmental sustainability (Sha and

Xiong, 2020). Despite the advantages, the texture and

taste of meat alternatives do not precisely replicate real

meat or chicken properties because the nature of meat

itself is relatively complex. Therefore, consumers still

reserve negative views toward meat alternatives, but they

found that meat alternatives are similar to processed

meat and have the best chance of replacing meat (Michel

https://orcid.org/0000-0002-6212-7694

https://orcid.org/0000-0002-7696-8742

https://orcid.org/0000-0003-4340-4710

https://orcid.org/0000-0002-1626-4890

https://orcid.org/0000-0003-4156-5756

24 Hamdan et al. / Food Research 7 (6) (2023) 23 - 28

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et al., 2021). In 2021, the plant-based meat market was

USD 5 billion and expected to reach USD 8.3 billion in

2025, double from five years before. Pork plant-based

meat is one of the main markets with several products

such as burger patty, sausages, hot dogs, bacon chips,

deli slides and shreds. This increase shows that plant-

based meat is receiving a lot of acceptance among

consumers and investors (Market Research Report, 2020;

Markets and Markets, 2021).

In early 2020, Impossible Meat, a company in the

United States, introduced a new product called “Pork

Made from Plant”. Impossible Meat, on their website,

claims that their plant-based meat products contain

heme, an essential molecule found in both animals and

plants which produces the meat-like “bloody” taste and

appearance (Brown, 2018). Interestingly, soy

leghemoglobin, a type of heme protein that originates in

legume roots, matches the essential properties of heme in

animal meat (Ismail et al., 2020). Even though there are

significant differences in the amino acid sequence

between leghemoglobin and animal heme counterparts,

iron absorption of leghemoglobin showed comparable

bioavailability to bovine haemoglobin in the human

epithelial cell culture model (Proulx and Reddy, 2006).

Therefore, plant-based heme proteins are mass-produced

through the fermentation of genetically engineered yeast

(Brown, 2018). The heme proteins are mixed with other

plant-based ingredients to create a final taste similar to

real meat. The Islamic perspective on genetically

modified organisms is complicated as it involves various

considerations beyond the classification of halal and

haram (impermissible) (Alhariri, 2020). Islamic law

establishes no definitive provisions regarding these

issues. However, the decision can be made within the

scope of maslahah (benefit) and maqasid al-shari‘ah

(the higher objectives of shari‘ah), with the ultimate goal

of attaining the righteous and eliminating the harmful

(Erol, 2021). In addition, most of the fatwa councils

worldwide have pronounced that genetically modified

organism is permissible, provided that certain conditions

are fulfilled: 1) the gene found in the genetically

modified organism must originate from halal sources; 2)

the technology is beneficial to human beings and poses

no harms; 3) any threat to the five aspects of maqasid

shari‘ah does not prevail over maslahah (Bouzenita,

2010).

Impossible Meat claims to have obtained halal

certification from IFANCA, a halal certification body in

the United States (FSR Magazine, 2018). However, it

was refuted by IFANCA that the halal certification for

Impossible Meat was for another product, not for the

plant-based pork substitute as claimed by the company

(Whitehead, 2018). Given this controversial background

and the need to unravel the status of alternative meat

from halal perspectives, the present study aims to have a

deeper understanding of the issue and analyse the

acceptance of a plant-based pork substitute from the

Islamic perspective and halal certification procedures.

This paper argues that plant-based meats are acceptably

halal, including plant-based pork, but are challenging to

be awarded halal certification. The following section

discusses further the topic of halal accreditation.

2. Islamic perspective on a plant-based pork

substitute

In general, Islam allows Muslims to eat all types of

plant foods unless they bring harm to human beings. This

principle is based on the following Islamic legal maxim:

al-asl fi al-ashya’ al-ibahah (Permissibility is the

original state of things) and al-asl fi al-at‘imah al-hill

(Halal is the original state of all foods) (Al-Suyuti,

1990), unless there are shreds of evidence claiming the

opposite, forbidding specific actions such as the

prohibition of eating pork, drinking alcohol or the

existence of harm to human beings (Al-Suyuti, 1990).

These two maxims are derived from the saying of God in

the Quran, Chapter 45 (sura al-Jathiyah), verse 13: “And

He has subjected to you whatever is in the heavens and

whatever is on the earth”, and Prophet Muhammad’s

(PBUH) saying: “Whatever God has made halal is halal,

and whatever that He made haram is haram, and

whatever concerning which He has remained silent is

forgiven” (Quran, 45:13). The of ‘forgiven’ in the

Prophet’s saying is ‘it is allowed until proven

prohibited’. Therefore, Muslim scholars agree that

genetically modified food could be halal certified as long

as it brings no harm to humans and no involvement from

human genes or haram (impermissible) animals (Idris et

al., 2020).

When it comes to a ‘pork substitute patty burger’ or

other ‘meat’ that uses plants solely as the primary source

of ingredients, halal is not an issue. This situation differs

from cultured meat production which requires the animal

to be slaughtered before the stem cells are harvested and

cultured in a suitable medium (America Fiqh Academy,

2021). By extracting stem cells from animals that are

halal for Muslims, slaughtering them as proscribed by

the shari‘ah, and not using animal serum or any derived

materials from non-halal sources as the culture medium

such as microalgae from soya waste, the cultured meat

can be made halal (Hamdan et al., 2018; Kim,

2019Hamdan et al., 2021a; Begum, 2021). The

obligation to use slaughtered animals for halal cultured

meat production came from the hadith narrated by Abu

Waqid al-Laythi; he said that when Prophet Muhammad

PBUH arrived in Medina and the people of Medina at

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that time cut the camel’s hump and goat’s limbs alive.

Then, the prophet said: Whatever is cut from a living

animal is a carcass (and consequently, considered as

unclean) (Al-Baihaqi, 2003; Al-Tirmidhi, 2000). This

hadith shows that cultured meat originated from stem

cells derived from halal slaughtered animals is halal

(Hamdan et al., 2021b; Mohd Riza et al., 2022). The

prohibition of blood and serum as the culture medium is

also mentioned in the Quran: He has made unlawful to

you only carrion and blood and the flesh of swine and

that over which there has been pronounced the name of

anyone other than Allah’s (Quran, 2:173). However, in

the case of a “Halal Pork Substitute Patty Burger”,

concerns arise from the name used for the product,

especially when entering a dominant Muslim market. Is

it appropriate for the manufacturer to use the term

“halal” solely due to the ingredients used to make the

“meat” entirely plant-based?

In answering this question, the Islamic perspective

establishes two main views: the first view is derived

from the Islamic legal maxim known as al-‘ibrah bi al-

musammayat, la bi al-asma’ (the determination of a

substance is dependent on its essence, not its name) (Al-

Qarafi, 2010).  Based on the Islamic legal maxim as

mentioned, if a company names its product a “Plant-

based Pork Substitute Burger” because the taste and

texture are the same as a pork burger, but the ingredients

are plant-based, it may be halal. Despite the name being

changed to ‘meat’, the product maintains its halal status

due to the permissibility status of its sources (plant-based

ingredients). Therefore, a Plant-based Pork Substitute

Burger will remain halal based on the halal status of the

plant-based ingredients, which is originally halal until

proven haram (impermissible) or unclean.

Muslim jurists also apply a deductive analogy

(qiyas) in deriving the permissibility of plant-based pork

consumption. The two examples of drinking water with

an intention and believing that the water is alcohol and

having sexual intercourse with his wife but believing or

imagining the partner is not his wife. In these two cases,

the water will remain as water; the wife will remain his

wife. However, the debate among scholars is focused on

the act, intention and belief of doing such unlawful

action. With regards to this view, there are two opinions

among Muslim scholars; some scholars allowed this

imaginary intention based on the Prophet saying:

“Indeed, Allah does not count on what is said

(whispered) in himself” (Al-Bukhari, 2000; Al-

Naisaburi, 2000). However, some scholars forbid it,

whether it is at the stage of makruh (reprehensible or

hateful) or haram (forbidden or inviolable) based on the

hadith narrated by ‘Umar al-Khattab: “Actions are

according to intentions, and everyone will get (rewarded

or punished) what was intended” (Al-Bukhari, 2000; Al-

Naisaburi, 2000).

As the Islamic teachings prohibit pork consumption

and the previous Quranic verse asserted the prohibition,

it can be concluded that consuming plant-based pork

substitutes with the intention or belief of eating pork is

considerably prohibited. In addition, some Muslim

scholars such as Al-Ghazali opined in his book, al-Ihya’,

Chapter Ethics of Hearing and Intense Feeling, that the

perpetrator is punishable by law: “Whoever drinks plain

water in a bottle of alcohol, the act is unlawful and can

be sentenced” (Al-Ghazali, 2005). Al-Bahuti elaborated

al-Ghazali’s statement further by saying: “It is prohibited

to imitate the alcohol drinkers, the person can be

sentenced, even if the water is halal. If he gathers with a

group of people that serve plain water with a bottle or a

cup of alcohol and talks like they are drunk, this action is

considered as haram because of imitation of a haram act,

based on the Prophet Muhammad PBUH saying: He who

imitates any people (in their actions) is considered to be

one of them ” (Abu Dawud, 2000; Al-Bahuti, 1997).

From the different views and perspectives discussed

above, the explanation of al-Bahuti should be taken into

consideration in evaluating the halal status of a plant-

based pork substitute. Can the product be eligible for

halal certification?

3. Halal certification for a plant-based pork

substitute?

The name of the product is essential to shape the

acceptance and social perception of the product itself.

For example, to make the fish more attractive to seafood

consumers, the Patagonian toothfish was renamed

Chilean Seabass by Lee Lantz in 1977 before entering

the American market (Knecht, 2007; Rutkin, 2016). In

highlighting the importance of a product’s name in the

application for halal certification, JAKIM’s (Department

of Islamic Development Malaysia) Manual Prosedur

Pensijilan Halal Malaysia (Domestik) 2020 [Malaysian

Halal Certification Procedure Manual 2020] stated that a

halal certificate will not be issued to, among others,

products which have names/brands that refer to non-halal

products or are synonymous with or resemble non-halal

products or containing any information that would be

misleading to the concept of halal itself. Therefore,

JAKIM will not issue halal certificates to non-alcoholic

liquor or beer producers even though they may be on a

production line having all the halal assurance systems in

place (Chow, 2017). It is vital to be cognisant that the

Muslim community perceives alcohol as haram

(impermissible); at which point, the change of “hotdogs”

and “A&W root beer” to “sausage /frankfurter” and

“A&W sarsaparilla” respectively was deemed a

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necessary effort (Bernama, 2017; Greg, 2016). Similarly,

in 2009, JAKIM suggested to the manufacturers of bak

kut teh (which means Pork Bone Tea soup) to change

their name if they wanted to obtain a halal certificate,

even if there is no pork in the listed ingredients (TheStar,

2009). The halal certification process does not solely

depend on the ingredients used but on many other

conditions that need to be met, including the product

name.

The name change required by JAKIM was on the

basis of the consideration between maslahah (benefit)

and mafsadah (harm) and prioritising maslahah ammah

(public interest) over maslahah khassah (personal

interest). Therefore, based on this precedent, JAKIM

prioritises public interest in maintaining the Muslim

community’s perception of non-halal foods’ unlawful

status by disapproving halal certification of products

having misleading names. Approval of halal certification

for products with misleading names may contribute to

confusion among the Muslim community. The European

Commission (EU) also discusses the importance of a

product name on whether cultured meat can be defined

as meat and carry ‘meat’ in their product’s name because

food labelling should be clear, precise and easily

understandable (Bryant, 2020; European Commission,

2016).

The application of sadd al-dharai’s (blocking the

means to evil) to close the path that can lead to harm and

greater damage can also be used to evaluate the issue of

“Plant-Based Pork Substitute Burger”. There are two

types of ‘paths’ to harm or evil; the first type is a harmful

path by itself. For example, drinking wine can lead to

being drunk. Drinking wine itself is haram. The second

type of path is permissible in its normal condition, but it

can turn into prohibition if it might lead to harm or evil.

For example, giving presents to friends is permissible in

normal conditions, but it may be prohibited if the friend

is elected as a decision-maker. This prohibition is to

ensure that the present would not be categorised as a

form of bribery known as a conflict of interest. In

addition, if a certifying body certifies products that may

encourage people to consider pork as a food source, the

certifier may seem like promoting or supporting wrong.

On the other hand, by not certifying the product, the

certifier is promoting good. This action matches Allah’s

command in the Quran, Chapter 5 (sura al-Ma’idah),

verse 2: “And cooperate in righteousness and piety, but

do not cooperate in sin and aggression” (Quran 5:2).

Halal certification cannot be issued to the product due to

the potential harm and greater damage that may result,

such as it might lead the Muslim consumer to try the real

ones after tasting the pork plant-based meat. All these

Islamic concepts are applied to ensure that the Muslim

community understands and is aware that pork is

forbidden to Muslims. Not all halal foods may receive

halal certification; refer to the visualisation as shown in

Figure 1.

Another concern may arise if the company that

produces these “Plant-based Pork Substitute Burgers”

change their name to “Meat Burgers” only, but the taste,

colour, texture and smell are similar to pork burgers.

Will this product then be halal and lawful? If it is halal,

will it be halal-certified by any halal certification body?

These questions are challenging, and the circumstances

require in-depth and comprehensive ijtihad from Muslim

scholars. Comprehensive research can be done by having

integrated analyses from food specialists, scientists and

Muslim jurists in determining the halal authenticity and

halal certification of the plant-based pork meat. The

second concern is, can the Shariah compliance hotel and

airline serve non-Muslim guests with pork plant-based

meat as one of the dishes? Is it allowed because that dish

is not haram itself? Is it will affect the halal certification

that awarded to them? This concern also needs to be

discussed by JAKIM as one of the prominent leaders in

the halal industry. By referring to the previous Halal

Standard, the awarded halal certification may affected

due to the ‘non-halal’ name of the product.

4. Conclusion

From this review, it can be initially concluded that

plant-based pork substitutes should not be certified halal

based on Islamic teachings as discussed above and

requirements from halal certification bodies, in

particular, JAKIM. On the other hand, the rapid

development of science and technology has made it

essential for Islamic scholars to increase their

understanding and knowledge so that fatwas and legal

resolutions are given in accordance with the actual issue,

with full respect for their knowledge in Islamic studies.

Figure 1. Set and subset of foods, halal foods and halal

certified foods.

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Scholars say al-hukm ‘ala shai’ far’ ‘an tasawwurihi

which means “the determination of the Islamic law of a

particular matter or issue is part of the understanding of

that matter or issue”. Understanding a product or

procedure during the ijtihad process will affect the

accuracy of fatwas and legal resolutions. The product of

alternative proteins, either plant-based or cell-based, will

be exported to Muslim countries and consumed by

Muslim consumers. Islamic scholars must answer the

questions raised about the production of alternative

proteins to guide Muslims and food companies

manufacturing them.

Conflict of interest

The authors declare no conflict of interest.

Acknowledgements

This article was supported by the Ministry of Higher

Education Malaysia as part of the Fundamental Research

Grant Scheme with project code: FRGS/1/2020/SSI0/

UTM/02/23. We are grateful to Mr ‘Abdul Muhaimin

bin Misran from IAIS Malaysia for his contribution to

improving the use of English in this manuscript.

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