Development of Yoghurt Spread from Goat Milk and its Qualitative Valorization Using Chia Seed Oil

Sana Shahid, Ali A. Leghari, Maira Anam, Tayyaba Gull, Jahanzaib Ashraf, Hafsa Tahir, Humna Liaqat and Muhammad W. Iqbal*

Development of Yoghurt Spread from Goat Milk and its Qualitative Valorization Using Chia Seed Oil.

In the dairy industry, fermentation yields miscellaneous conventional and commercial milk products, being prepared and consumed by people in various parts around the globe. From a nutritional point of view, fermented products boost diet and are advantageous providing numerous health promoting elements. These products favorably supplement the diet and provide elements vital for growth and good health. On account of therapeutic and nutritional significance, there is a rising interest towards productivity of goat milk. Goat milk producers throughout the world
are adopting value adding strategies to produce a variety of products.

Owing to their conspicuous potentiality, different products obtained from goat milk have beneficial aspects in medicinal and nutritional domains. Additionally, goat milk is preferable to cow
milk owing to essentials nutrients it provides to infants and the substantial therapeutic role.

There is a strong link between the consumption of lipids and various heart diseases such as chronic heart disease, cancer and depression. To overcome this issue, food and nutrition research has put more consideration in replacing saturated fatty acids and trans fat with unsaturated fatty acids as they play many beneficial roles in human body by reducing inflammation, cholesterol level and stabilize heart beats.

The widespread use of plant oils is mainly due to high proportion of PUFAs. Tiny black seeds of chia plant are rich in protein, oil, dietary fiber, carbohydrates, vitamin-B and mineral matter. Their nutritional benefits are well-documented and highly acknowledged. Chia oil is extremely salubrious as -linolenic and linoleic fatty acids encompass 80% of fatty acid proportion.

Adv Food Technol Nutr Sci Open J
. 2021; 7(1): 1-10. doi: 10.17140/AFTNSOJ-7-172