In present investigation, efforts were made to judge the suitability of maltodextrin as a fat replacer in ice cream. Different levels of maltodextrin viz. 30, 40 and 50 per cent were used to replace the total fat content of ice cream. Organoleptic evaluation of ice cream recorded superiority of 40 per cent of maltodextrin fortified ice cream over that of other ice creams (30, 50 %). The calorific value reduction of 63 kcal by 40 per cent maltodextrin ice cream is encouraging. This has also justified the need of sugar replacement to lower calorie content of ice cream. Maltodextrin as a functional ingredient on the basis of its efficacy as dietary fiber and fat replacer in ice cream under lined a mile stone for production of ice cream as a diet food. In present investigation, efforts were made to judge the suitability of maltodextrin as a fat replacer in a high calorie fat based product i.e. ice cream. The results revealed that 40 per cent of fat could be replaced with maltodextrin with the least effect on the sensorial quality parameters； however total reduction in calorie content though appears to be only 63 Kcal but enrichment of ice cream with dietary fiber is complimentary to the calorie reduction and therapeutic value effect emerged out from the clinical studies and expressed as hypothetical remarks.
