Functional Properties and Challenges in Production of Goat Milk-fruit Pulp Based Composite Sweets
Rakesh Choudhary
*
Department of Dairy and Food Chemistry, Maharana Pratap University of Agriculture and Technology, Udaipur, India.
Arun Kumar
Department of Dairy and Food Chemistry, Maharana Pratap University of Agriculture and Technology, Udaipur, India.
Kamalesh Kumar Meena
Department of Dairy and Food Microbiology, Maharana Pratap University of Agriculture and Technology, Udaipur, India.
Nikita Katara
Department of Dairy and Food Chemistry, Maharana Pratap University of Agriculture and Technology, Udaipur, India.
Sunil Meena
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India.
*Author to whom correspondence should be addressed.
Abstract
Goat milk, known for its superior digestibility, bioactive composition and low allergenicity, is a promising source for the development of functional dairy sweets. However, its distinct flavor and textural limitations often reduce consumer acceptance. Integrating fruit pulps, such as mango, papaya and berries, enhances the nutritional, sensory and functional properties of goat milk-based sweets, offering improved flavor, color, antioxidant capacity and shelf stability. This review explores the nutritional composition and functional attributes of goat milk and tropical fruit pulps, examines traditional and novel sweet goat milk formulations and evaluates processing considerations, sensory enhancements and microbial stability. Challenges related to cost, standardization and consumer perception are discussed along with opportunities for diversification through underutilized fruits and indigenous goat breeds. Advanced food technologies, such as microencapsulation and freeze drying, offer solutions for extending the shelf life and preserving bioactivity. Overall, this review highlights the potential of goat milk–fruit pulp sweets as innovative, health-promoting functional foods with promising commercial applications.
Keywords: Goat milk, nutritional composition, fruit pulps, sweets