FORMULATION AND CHARACTERIZATION OF GOAT MILK CANDIES SUPPLEMENTED WITH FENNEL AND CHIA SEEDS
| dc.contributor.author | QINDEEL ASIF | |
| dc.date.accessioned | 2025-08-20T10:31:55Z | |
| dc.date.available | 2025-08-20T10:31:55Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | Consumers these days are especially concerned about the standard of the goods they purchase. They anticipate a great deal of originality. As a result, the dairy industry is moving forward to emphasize the usage of several plant based products that have been shown to have health benefits. The goal of this research is to incorporate plant compounds into goat milk based yogurt that has proven benefits for human health. The aim of this study was to study the impact of adding plant-based ingredients on the physicochemical, functional, microbiological, and sensory aspects of yoghurt prepared from goat milk and its products i.e., candies. For this purpose, yogurt from goat milk was made and then it was used to make candies with different concentrations (T1 = 0.25% chia seeds powder, 0.75 % fennel seed powder, T2 = 0.50 % chia seeds powder, 0.50 % fennel seeds powder, T3 = 0.75% chia seeds powder, 0.25% fennel seeds powder, T4 = 1% chia seeds powder, 0% fennel seeds powder, T5 = 0% chia seeds powder, 1% fennel seeds powder of fennel and chia seeds) to check the effect on the overall properties of the product. Results showed that the highest acidity value was seen in T4 (0.88%±0.02). The highest Ash % was seen in T4 (1.74%±0.21). | |
| dc.identifier.uri | https://escholar.umt.edu.pk/handle/123456789/4863 | |
| dc.publisher | UMT.Lahore | |
| dc.title | FORMULATION AND CHARACTERIZATION OF GOAT MILK CANDIES SUPPLEMENTED WITH FENNEL AND CHIA SEEDS | |
| dc.type | Thesis |