Minimizing Maillard reaction–induced Browning in low‐lactose Khoa produced from Buffalo Milk

Background The market for low‐lactose dairy products is expanding rapidly due to greater awareness of the individuals suffering from lactose intolerance and it also ensures dietary calcium and protein requirements to the susceptible population. Low‐lactose khoa can be effectively utilised for the manufacture of khoa ‐based sweets for lactose intolerant population. Aim The present work was carried out to prepare low‐lactose khoa utilising lactose‐free buffalo milk. Two approaches, namely multi‐enzyme and maltodextrin‐based systems, were used to improve the physico‐chemical, structural and sensory characteristics and also reduce the Maillard browning in low‐lactose khoa . Methods Low‐lactose khoa (LLK) was prepared from lactose‐free buffalo milk prepared using three different approaches: LLK1 (enzymatic hydrolysis with β‐galactosidase), LLK2 (β‐galactosidase +3% maltodextrin) and LLK3 (enzymatic hydrolysis with β‐galactosidase, glucose oxidase and catalase), with conventionally prepared khoa serving as the control (K1). Major Findings The lactose content in low‐lactose khoa samples was found to be <1.0%, which met the requirement for low‐lactose dairy products (FSSR 2024). Compositional analysis exhibited significant differences ( P < 0.05) in residual lactose, glucose and galactose content between LLK samples and K1. Qualitative validation through Raman spectroscopy confirmed effective lactose hydrolysis in the LLK samples. LLK3 exhibited the most desirable physico‐chemical properties and sensory acceptability including significantly higher available lysine among all the LLK samples. Moreover, Maillard reaction was also inhibited as evident from lowering of browning index, hydroxymethylfurfural and furosine content ( P < 0.05). Industrial implications These results demonstrated that the application of multi‐enzyme approach is a promising strategy for producing low‐lactose khoa with improved functional properties. Low‐lactose khoa can serve as a suitable base material for preparing traditional dairy products for lactose‐intolerant consumers.