2023
DOI: 10.21931/rb/2023.08.04.80
|View full text |Cite
|
Sign up to set email alerts
|

Production and characterization of flavored goat milk gels using zinc and calcium salts Producing functional foods

Qausar ALKaisy,
Ali Alrikabi,
Jasim Al-Saadi

Abstract: Goat milk gels were prepared using calcium and zinc salts. The viscosity of gel prepared by adding zinc chloride and flavored with banana and orange was higher than that of gel prepared using calcium chloride. WHC of gels prepared using zinc chloride and calcium chloride was high on the first day and then gradually decreased during storage time at 7 °C. The hardness of the sweetened, flavored goat milk gel prepared with calcium chloride was lower than that of the gel prepared with zinc chloride. The Sensory ev… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 20 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?