Evaluation of quality attributes of flavoured goat milk incorporated with microencapsulated vitamin-C

Abstract

Goat milk has received much attention due to its better nutritional and therapeutic properties. However, its flavor limits its use by the consumers. To increase its acceptability flavoured goat milk was developed. Vitamin-C microcapsules were prepared using 3% sodium alginate and 0.2M CaCl2 through extrusion process. Encapsulated vitamin-C enriched flavoured goat milk prepared by using 8% sugar, 0.75% Pista flavour was adjudged the best on 9-point hedonic scale. The physico-chemical, sensory and microbiological attributes of the flavored goat milk were determined. The prepared encapsulated vitamin-C enriched flavoured goat milk showed specific gravity, viscosity, vitamin-C, fat, protein, ash, total carbohydrate, total solids & titratable acidity of 1.032, 2.36 cP, 33mg%, 3.61%, 4.25%, 0.89%, 11.5%, 20.25% & 0.14% lactic acid respectively. The total bacterial, yeast and mould count were within limits of legal standard till 6th day at storage temperature at 5±1°C fit for consumption.