Effect of maltodextrin and inulin addition on the dairy-based powders properties

Abstract

Dairy-based powders produced from the combination of concentrated milk, whey, and maltodextrin (main constituents) were used as ingredients during infant formula production. The relation between the composition of each treatment and physicochemical properties of the powders were evaluated. In work, dairy-based powders were obtained by a mixture of concentrated milk and whey. Increasing the ratio whey/milk in the mixture before drying increases the concentration of lactose into dairy based powders and reduces total protein and fat content. Besides, the addition of maltodextrin and inulin reduced powder agglomeration increased the average hydrodynamic diameter of the particles, and the theoretical glass transition temperature, exhibited strong spectral contributions to Raman spectroscopy. It was possible to infer changes in the bands by Raman spectroscopy between the formulated products, the main changes were related to the presence of lactose, maltodextrin, and inulin. Inulin is a better option than maltodextrin for drying dairy-based powders mainly because of its nutritional benefits.

Keywords:

• Dairy powders
• glass transition temperatures
• particle size distribution
• Raman spectra
• spray drying

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.

Additional information

Funding

The authors gratefully acknowledge the following funding sources: National Council for Scientific and Technological Development (CNPq) with support grants 307334/2020-1 (Rodrigo Stephani), 312284/2020-9 (Antonio de Fernandes de Carvalho), 303569/2022-0 (Luiz Fernando Cappa De Oliveira), and 317190/2021-0 (Ítalo Tuler Perrone). As well as the support grants for the academic doctorate of innovation 403602/2020-3 DAI Program–CNPq (Júlia d’Almeida Francisquini). We also appreciate the Coordination for the Improvement of Higher Education Personnel (CAPES) number 001 and FAPEMIG. The authors thank Porto Alegre Dairy Industry for the support.