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<p>The study aimed to reduce browning due to Maillard reaction during spray drying of a low-lactose milk model system with the addition of polysaccharides (maltodextrin and β-cyclodextrin) and variation in inlet air temperature. A model system was created using milk protein concentrate having 85% protein (MPC-85), glucose, and galactose to simulate low-lactose milk. Results indicated that increasing polysaccharide concentration and reducing inlet air temperature decreased moisture content and minimized browning index, HMF (hydroxymethylfurfural), and furosine content. The addition of 5% maltodextrin decreased the browning index by 25.35–31.43%, HMF content by 27.43–34.57%, and furosine content by 16.74–22.18% as compared to control powder samples (without polysaccharides). Addition of 5% β-cyclodextrin decreased browning index by 28.18–30.42%, HMF content by 29.55–36.91% and furosine content by 17.37–21.51%, respectively. Finally, the feed solution containing 5% polysaccharides was spray dried at an inlet temperature of 185&#xa0;°C to prepare powders with minimal browning, that also met the standards for skim milk powder (SMP) as specified by FSSAI and Codex.</p> Graphical abstract <p></p>

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Influence of polysaccharides on mitigating Maillard reaction-induced browning during spray drying of low-lactose milk systems

  • 期刊论文

  • 发表日期：

    2025年11月25日

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  • Chandrakanta Sen,
  • Sumit Arora,
  • Richa Singh,
  • Vivek Sharma,
  • Shaik Abdul Hussain,
  • Ashish Kumar Singh

摘要

The study aimed to reduce browning due to Maillard reaction during spray drying of a low-lactose milk model system with the addition of polysaccharides (maltodextrin and β-cyclodextrin) and variation in inlet air temperature. A model system was created using milk protein concentrate having 85% protein (MPC-85), glucose, and galactose to simulate low-lactose milk. Results indicated that increasing polysaccharide concentration and reducing inlet air temperature decreased moisture content and minimized browning index, HMF (hydroxymethylfurfural), and furosine content. The addition of 5% maltodextrin decreased the browning index by 25.35–31.43%, HMF content by 27.43–34.57%, and furosine content by 16.74–22.18% as compared to control powder samples (without polysaccharides). Addition of 5% β-cyclodextrin decreased browning index by 28.18–30.42%, HMF content by 29.55–36.91% and furosine content by 17.37–21.51%, respectively. Finally, the feed solution containing 5% polysaccharides was spray dried at an inlet temperature of 185 °C to prepare powders with minimal browning, that also met the standards for skim milk powder (SMP) as specified by FSSAI and Codex.

Graphical abstract