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The aim of this study was to produce spray-dried goat milk powder enriched with cinnamon, carob, and ginger, at different concentrations (1-8% by weight), and to determine the effects of aroma compounds and their concentrations on the quality characteristics of the product. The inlet/outlet air temperatures were set at 160/80°C. The feed flow rate was adjusted considering the desired outlet temperature. The physical, powder, and sensorial properties of the enriched goat milk powders (EGMP), and the powder yield and energy efficiency of spray dryer were calculated. The moisture content and water activity values of EGMP ranged between 2.55 4.97% and 0.2 0.3, respectively. The highest L* values were found in the following order, first the pure goat milk powders, then the EGMP with ginger, carob, and cinnamon, respectively. As a result of the sensory evaluation, the EGMP with cinnamon had the higher scores compare to the other samples.

TARÇIN, KEÇİBOYNUZU VE ZENCEFİL İLE ZENGİNLEŞTİRİLEREK ÜRETİLMİŞ KEÇİ SÜTÜ TOZLARININ ÖZELLİKLERİ