Goat milk powder supplemented with branched‐chain fatty acid: influence on quality and microstructure. (21st December 2022)

• Record Type: Journal Article
• Authors: Fan, Xiaoxue; Yuan, Xinlu; Huang, Mengyao; Wang, Cunfang; Jiang, Hua; Zhang, Xiaoning; Sun, Hongyan
• Is Part Of: Journal of the science of food and agriculture. Volume 103:Number 5(2023)
• Page Start: 2631
• Page End: 2640
• Publication Date: 2022-12-21
• Subjects: branched‐chain fatty acid -- goat milk powder -- microstructure -- storage quality; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.12379
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Branched‐chain fatty acid (BCFA) is effective in preventing and helping to treat neonatal necrotizing enterocolitis. It is essential to supplement goat‐milk powder for formula‐fed preterm infants with BCFA. In this study, the quality and microstructures of milk powders supplemented with different concentrations of BCFA were evaluated, using goat milk powder without BCFA as the control group (CG). RESULTS: In comparison with the CG, goat milk powder supplemented with BCFA exhibited smaller fat globules and a significant drop in overall particle size. During 16 weeks of storage, BCFA‐supplemented groups showed suitable moisture content and viscosity and good solubility. The BCFA also helped reduce the number of folds on the surface of the milk powder particles. CONCLUSION: The findings of this study indicate that goat milk powders with BCFA exhibit differences in quality and microstructure in comparison with ordinary goat milk powder, which is relevant for the future development and application of BCFA in foods. © 2022 Society of Chemical Industry.