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Profiles of fatty acid composition in relation to water activity of powder goat milk stored under different storage time and temperature.

R. Paswan



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Profiles of fatty acid composition in relation to water activity of powder goat milk stored under different storage time and temperature.
R. Paswan*1, A. Siddique2, A. Mishra3, Y. W. Park1. 1Fort Valley State University Fort Valley, GA, 2Auburn University Auburn, AL, 3University of Georgia Athens, GA.

Water activity (aw) is important index for food quality, safety and storage stability, where aw is closely related to bacterial growth. It was reported that aw affected the fatty acid composition of dehydrated bovine milk, because lipid oxidation in low moisture foods caused changes in fatty acid composition of the products. However, such reports on powdered goat milk (PGM) have been scarce. The purpose of this study was to determine fatty acid (FA) profiles in commercial PGM products in relation to aw. Three batches of commercial PGM products were purchased from a local retail outlet in Warner Robins, GA, and assigned to 2 storage temperatures (ST) (4�C and 25�C) for 10 storage periods (SP) (0, 3, 7, 14, 21, 30, 60, 90, 120 and 180 d). Basic nutrient contents of the PGM samples were determined using the AOAC (1995) procedures. Water activity of the PGM samples was determined using the AquaLab water activity meter (cx-2; Decagon Devices). FA profiles of all experimental PGM samples were quantified using a gas chromatograph (GC-2010; Shimadzu), equipped with a fused silica capillary column (Supelco-2560), flame ionization detector and AOC-20s auto sampler. Results showed that oleic acid (C18:1) had highest, caprylic acid (C8:0) was the second highest, and behenic acid (C22:0) had lowest level among all the FAs identified in experimental PGM samples. The samples stored at 4�C had slightly higher FA values than those stored at 25�C, except for C18:0 and C18:1 at 4-mo storage. Majority of FAs tested were significantly affected by SP, while effects of ST were not significant for C8:0, C14:0, C16:0, C18:1, C18:3, C:20, C:22, C24:0 acids. No significant correlations (r) were found between aw and fatty acids contents in the PGM stored at 25�C, whereas those r values of the samples stored at 4�C were significant for C8:0, C16:1, C18:1 and C18:2 acids. The C:8 content revealed the highest r value with aw among all FAs analyzed. It was concluded that majority of FAs concentrations in the commercial PGM were affected by main factors, especially batch and storage period treatments.

Keywords: powder goat milk, fatty acids, water activity.

Biography: Roshan Paswan is a graduate student working on MS degree at Fort Valley State University, Fort Valley, GA. His MS thesis project has been focused on the survivability of pathgens in dehydrated milk foods, especially on powder goat milk products.