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Sensory evaluations and stability determinations of goat milk containing galactooligosaccharides
Author(s) -
Pruksasri Suwattana,
Supee Kanjana
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12236
Subject(s) - flavour , food science , taste , shelf life , sensory system , chemistry , cow milk , bovine milk , sensory analysis , heat stability , biology , materials science , neuroscience , composite material
Summary The objectives of this study were to evaluate the feasibility of producing goat milk containing galactooligosaccharides ( GOS ) by β‐galactosidase and to determine the sensory attribute and stability of goat milk containing GOS . The results indicated that the maximum GOS obtained were approximately 13.9% of total sugars at pH 4.5 and temperature 40 °C. The sensory attribute of the obtained GOS was determined using a 5‐point hedonic scale in terms of taste, flavour, appearance and overall acceptability. There were significant increases in taste and overall acceptability of goat milk containing higher GOS concentration when compared to regular goat milk (control). Also, goat milk containing GOS presented a good stability over the acidic conditions. GOS in goat milk were also stable after the high heat treatment and shelf life conditions.