Effect of Different Levels of Maltodextrin for Manufacturing Dietetic Kalakand

A study was conducted to use Maltodextrin as a fat replacer which being a carbohydrate, (very low in fat) is used for manufacturing dietetic kalakand. Three different levels of maltodextrin i.e. 1%, 2%, and 3% were used along with skim milk to manufacture kalakand. Skim milk and maltodextrin mixture were heated and partially coagulated by citric acid to get pat stage. Sugar @ 7% of milk is added along with Cardamom and Pista. The mixture was allowed to cool and set. It was cut and given shapes to get marketable kalakand. The product was analyzed for organoleptic attributes (colour and appearance, body and texture, flavour and taste and overall acceptability) by trained panelist using 9 point hedonic scale. Physicochemical (fat%, total solids%, acidity%, moisture content and yield%) and microbiological analysis (SPC, yeast and moulds, coliform) analysis were done for estimating its nutritional content and safety. Based on the statistical analysis of data obtained from various parameters using different percentage of maltodextrin, experimental treatments were found superior to control as far as organoleptic attributes are concern.