The antioxidant capacity, oxidative changes and rate of digestibility of camel milk powder were compared with that of goat and cow milk powder. The average antioxidant capacity of all milk powder varied range from 14.27 to 33.13 per cent inhibition. Among all powder samples, camel milk powder was found to have higher antioxidant capacity while the lowest antioxidant capacity was observed in cow milk powder. The initial values of free fatty acids varied from 1.93 to 2.60, 1.80 to 3.22 and 2.17 to 2.60 per cent oleic acid for camel, goat and cow milk powder, respectively. The peroxide and TBA value of all the samples increased at the end of the storage. Camel milk powder had higher rate of digestion as compared to goat and cow milk powder.
Key words: Antioxidant capacity, camel, cow, goat, in vitro digestibility, milk powder, oxidative changes
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