Impact of polysaccharide addition on the technological aspects of low lactose milk powders

The research aimed to assess the effect of polysaccharides (maltodextrin and β-cyclodextrin) on technological properties of low-lactose milk powder obtained by spray drying of β-galactosidase hydrolysed milk. Low-lactose milk powders i.e., Control (no polysaccharide), Malto (added with 5 % w/w maltodextrin) and Cyclo (added with 5 % w/w cyclodextrin) were analysed for compositional, Maillard related changes, techno-functional and sensorial characteristics. The results indicated that polysaccharide containing powders i.e., Malto and Cyclo exhibited higher bulk, tapped and particle density along with greater flowability and solubility, whereas, they possessed lower dispersibility and wettability. Control powder exhibited larger particle size and greater difference in the values of d50 and D [4,3] than Malto and Cyclo. Moreover, scanning electron microscope (SEM) micrographs of low-lactose milk powders indicated that Control exhibited fewer uniform particles and larger voids than Malto and Cyclo. Malto was ranked highest by the sensory panel for all sensory attributes, followed by Cyclo and Control. Furthermore, differential scanning calorimetry (DSC) thermograms of milk powders revealed that Tg values of Control, Malto and Cyclo were 53.65, 61.94 and 69.54 °C, respectively. Osmolality of reconstituted Malto and Cyclo was significantly higher than the Control powder. It can be concluded that addition of polysaccharides significantly improved the technological characteristics of low-lactose milk powders.