Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels.

ABSTRACT: Goat milk gels (GMGs) are popular food due to their high water content, low-calorie density, appealing taste, texture enhancers, stability, and satiety-enhancing characteristics, making them ideal for achieving food security and zero hunger. The GMGs were optimized using the central composite design matrix of response surface methodology using goat milk powder (35-55 g), whole milk powder (10-25 g), and potato powder (10-15 g) as independent variables. In contrast, complex modulus, flow stress, and forward extrudability were chosen as dependent variables. The maximum value of complex modulus 33670.9 N, good flow stress 7863.6 N, and good extrudability 65.32 N was achieved under optimal conditions. The optimized goat milk gel was fortified with ascorbic acid-coated iron oxide nanoparticle (

SUBMITTER: Rathee S 

PROVIDER: S-EPMC10559278 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature