Effect on different levels of maltodextrin on physico-chemical properties of synbiotic lassi by using buffalo milk

Abstract

In the present investigation, Physico-chemical attributes of synbiotic lassi were studied. Synbiotic lassi was prepared by using maltodextrin as a prebiotic added @ T1-1%, T2-1.5%, T3 2%, and T0 control without maltodextrin. Lactobacillus acidophilus as probiotic @ 1.5% in all treatments. From the outcomes of the present investigation, it may be concluded that maltodextrin could be successfully utilized for the manufacture of synbiotic lassi. The most acceptable quality of synbiotic lassi can be manufactured by using 1.5 percent maltodextrin which contained on an average 22.33, 5.04, 3.16, 13.63, 0.62, and 0.75 percent total solids, fat, protein, total sugar, ash, and titratable acidity, respectively.