Development of Yoghurt Spread from Goat Milk and its Qualitative Valorization Using Chia Seed Oil
*Corresponding author: Sana Shahid, Ali A. Leghari, Maira Anam, Tayyaba Gull, Jahanzaib Ashraf, Hafsa Tahir, Humna Liaqat and Muhammad W. Iqbal*
Present study was conducted with a theme to develop yoghurt spread from goat milk owing to its therapeutic significance and ameliorate nutritional value and quality of the finished product via supplementation of chia seed oil.
Four treatments (T0, T1, T2 and T3) possessing varying concentrations of chia seed oil (0, 2, 4 and 6%) were formulated and the first was opted as control. Samples were evaluated on 0th, 10th and 20th day for physicochemical (pH, acidity, TSS, total protein, fat), microbiological (total plate count) and sensory acceptance.
Significant changes (increasing or decreasing trends) were perceived in all physicochemical parameters as the storage span progressed however minute differences were observed among different treatments except moisture content which varied significantly among different formulations. Total microbial count also increased with increase in storage days however decreased with increase
in concentration of chia seed oil. Sensorial attributes particularly product acceptability was considerably reduced at the end of storage period.
Generally, addition of chia seed oil at different concentration to yoghurt spread improves the sensory properties and overall acceptability, extends the shelf life and enhances nutrition values. Goat milk is preferable to cow milk owing to essential nutrients it provides to infants and substantial therapeutic significance.
Yoghurt spread; Goat milk; Chia seed oil; Qualitative valorization; Shelf life.