Nutritional, Therapeutic and Functional Aspects of Goat milk based Product fortified with Fruit Beverages
Abstract
Bhatia Savita, Tandon Divya
Beverages based on milk and fruit products are currently receiving sizeable attention as their market potential is growing. In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Milk is a natural, multi-component, nutrient-rich beverage. Market trends indicate that milk-based beverages are ideal vehicles for newly discovered bioactive food ingredients targeting lifestyle diseases. Drinks containing combinations of dairy and fruit juices with added bioactive components are also becoming common in markets. Goat is one of the oldest domesticated animals. In ancient times, goat milk was valued the most. Goat milk still plays an important role in human nutrition. The contribution of goats in supplying milk and milk products is high and it has significant role in rural economy and health. Goat’s milk is the most highly consumed milk in many other parts of the world and it is delicious as well as extremely nutritious. It has vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and fatty acids that are easily assimilated by the body. Medium Chain Triglycerides (MCT) which are more in goat milk have been recognized as unique lipid with unique health benefits. Goat’s milk has a similarity to human milk that is unmatched in bovine (cow) milk and also has several medicinal values. Functional foods promise to deliver health and wellness to consumers in an environment where lifestyle diseases and an ageing population are threatening the wellness of society.