Influence of Maltodextrin Concentration on the Proximate, Chemical, and Microbiological Properties of Powdered Bovine Colostrum Kefir

Incorporating filler during bovine colostrum kefir dehydration is necessary to protect microbial viability and produce desirable powder properties. This study investigated the effect of different concentrations of maltodextrin (0%, 2.5%, 5%, 7.5%, 10%) on powdered bovine colostrum kefir's proximate, chemical, and microbiological properties. Increasing maltodextrin concentration significantly affected (P<.05) proximate, chemical, and microbiological properties, except for alcohol content, of powdered bovine colostrum kefir. Higher maltodextrin concentration increased carbohydrate content, yield, total dissolved solids, solubility, titratable acidity, alcohol, lactic acid bacteria (LAB), yeast, and total microbes, but decreased water content, protein content, fat content, ash content, aw,­ and pH. The highest concentration of maltodextrin provided the highest count of LAB and yeast to 7.39 log CFU/g and 7.07 log CFU/g respectively, while maintaining the alcohol content of 0.042%, still under HALAL regulations. However, the highest yield and solubility, 38.60% and 46.12% respectively, were still relatively low due to bovine colostrum characteristics. Adding 10% (w/v) maltodextrin concentration was the best treatment that preserved LAB viability that complies with CODEX STAN 243-2003 [1], and had desirable powder properties.