Selection of Levels of Maltodextrin to Improve the Sensory and Textural Properties of Omega-3 and Fiber-Enriched Low Fat Buffalo Milk

Abstract

A study was conducted to determine the level of maltodextrin to be added in low fat buffalo milk enriched with omega-3 fatty acids and fiber, as an encapsulating agent and also to improve its sensory and textural properties. Buffalo milk was standardized to 2% fat and supplemented with omega-3 fatty acids (alpha linolenic acid (ALA), docosahexanoic acid (DHA)) and fiber (partially hydrolysed guar gum). Maltodextrin was added at four different levels (2, 3, 4 and 5%) and its effect on the flavor, mouthfeel and viscosity of the product were evaluated. Maltodextrin at 3% led to maximum flavor score in the supplemented low fat milk. Mouthfeel improved, though not significantly, with increasing levels of maltodextrin, while viscosity did not improve upon addition of beyond 3% level of maltodextrin.