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

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 evaluation study showed that, in general, flavoring gels prepared from goat milk using zinc and calcium salts had a high degree of acceptability. Keywords: flavored gel; Zinc chloride; Goat milk; Rheological properties