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<p>Goat milk is being preferred over bovine milk due to its unique nutritional profile, including higher levels of medium-chain fatty acids and lower α-s1 casein (less allergenic). Renewed interest in goat milk has driven efforts to develop value-added products, such as blueberry-enriched dairy desserts. However, fermentation of goat milk poses challenges, including softer curd and weaker gel. To address this, a high-protein goat milk dessert enriched with blueberry crush (BB-GPD) was developed using ultrafiltration (UF). All experiments were conducted in triplicate and data were analyzed using one-way and two-way ANOVA, confirming the statistical significance of the observed differences (<i>p</i> &lt; 0.05). UF process concentrates proteins and casein micelles, thereby enhancing gel firmness, water-holding capacity, and rheological strength. UF (3X) yielded goat skim milk with higher protein (8.91 ± 0.15%) and total solids (15.58 ± 0.22%) compared to 1X and 2X. Fermented protein curd mass was optimized with blueberry crush in 80:20 ratio, 10% sugar, and 4% inulin based on sensory (appearance, flavor, texture, overall acceptability) and rheological attributes (frequency sweep test and viscosity). BB-GPD, representing a ~ 45% increase over the control (98.84 ± 16.75&#xa0;μmol GAE/g). Antioxidant activity was also significantly enhanced, with DPPH scavenging capacity nearly doubling (169.85 ± 10.12 vs. 89.84 ± 8.23&#xa0;μmol TE/g; ~ 89% increase) and FRAP values increasing by ~ 54% (447.32 ± 36.89 vs. 290.78 ± 25.32&#xa0;μmol TE/g). These results highlight the functional enhancement achieved through blueberry incorporation. Sensory evaluation further confirmed that BB-GPD scored significantly higher in overall acceptability (<i>p</i> &lt; 0.05), with enhanced fruity aroma, creamier texture, and reduced goaty flavor compared to the control. Storage evaluation revealed that BB-GPD remained unspoiled for 14&#xa0;days versus 7&#xa0;days for the control. Rheological analysis indicated viscoelastic behaviour with a higher storage modulus than loss modulus. The optimized BB-GPD formulation was prepared using 3X ultrafiltered goat skim milk, processed at 90&#xa0;°C for 30&#xa0;min, and added with blueberry crush, 10% sugar, and 4% inulin, resulting in enhanced functionality, texture, and shelf life.</p>

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Development and characterization of a blueberry crush incorporated high-protein goat milk dessert using ultrafiltration technique

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Lakshmipriya P. Rajendran,
  • Ashish Kumar Singh,
  • Kanchanpally Saipriya,
  • Gaurav Kr Deshwal,
  • Heena Sharma

摘要

Goat milk is being preferred over bovine milk due to its unique nutritional profile, including higher levels of medium-chain fatty acids and lower α-s1 casein (less allergenic). Renewed interest in goat milk has driven efforts to develop value-added products, such as blueberry-enriched dairy desserts. However, fermentation of goat milk poses challenges, including softer curd and weaker gel. To address this, a high-protein goat milk dessert enriched with blueberry crush (BB-GPD) was developed using ultrafiltration (UF). All experiments were conducted in triplicate and data were analyzed using one-way and two-way ANOVA, confirming the statistical significance of the observed differences (p < 0.05). UF process concentrates proteins and casein micelles, thereby enhancing gel firmness, water-holding capacity, and rheological strength. UF (3X) yielded goat skim milk with higher protein (8.91 ± 0.15%) and total solids (15.58 ± 0.22%) compared to 1X and 2X. Fermented protein curd mass was optimized with blueberry crush in 80:20 ratio, 10% sugar, and 4% inulin based on sensory (appearance, flavor, texture, overall acceptability) and rheological attributes (frequency sweep test and viscosity). BB-GPD, representing a ~ 45% increase over the control (98.84 ± 16.75 μmol GAE/g). Antioxidant activity was also significantly enhanced, with DPPH scavenging capacity nearly doubling (169.85 ± 10.12 vs. 89.84 ± 8.23 μmol TE/g; ~ 89% increase) and FRAP values increasing by ~ 54% (447.32 ± 36.89 vs. 290.78 ± 25.32 μmol TE/g). These results highlight the functional enhancement achieved through blueberry incorporation. Sensory evaluation further confirmed that BB-GPD scored significantly higher in overall acceptability (p < 0.05), with enhanced fruity aroma, creamier texture, and reduced goaty flavor compared to the control. Storage evaluation revealed that BB-GPD remained unspoiled for 14 days versus 7 days for the control. Rheological analysis indicated viscoelastic behaviour with a higher storage modulus than loss modulus. The optimized BB-GPD formulation was prepared using 3X ultrafiltered goat skim milk, processed at 90 °C for 30 min, and added with blueberry crush, 10% sugar, and 4% inulin, resulting in enhanced functionality, texture, and shelf life.