Development and characterization of dairy compound with goat milk powder and rice flour.

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dc.contributorANA CAROLINE FERREIRA CARVALHO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; GILBERTO MARQUES NUNES VIEIRA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; AMANDA ALVES PRESTES, UNIVERSIDADE FEDERAL DE SANTA CATARINA; KARINE MARAFON, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CAROLINA KREBS DE SOUZA, UNIVERSIDADE DE BLUMENAU; DAYANNE REGINA MENDES ANDRADE; CRISTIANE VIEIRA HELM, CNPF; JEFFERSON SANTOS DE GOIS, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; ELANE SCHWINDEN PRUDÊNCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
dc.creatorCARVALHO, A. C. F.
dc.creatorVIEIRA, G. M. N.
dc.creatorPRESTES, A. A.
dc.creatorMARAFON, K.
dc.creatorSOUZA, C. K. de
dc.creatorANDRADE, D. R. M.
dc.creatorHELM, C. V.
dc.creatorGOIS, J. S. de
dc.creatorPRUDÊNCIO, E. S.
dc.date2025-08-11T10:48:25Z
dc.date2025-08-11T10:48:25Z
dc.date2025-08-07
dc.date2025
dc.date.accessioned2026-07-07T03:34:12Z
dc.descriptionGoat milk has lower allergenicity and high commercial value but faces storage limitations, often leading to waste. Converting it into powder increases costs, making blending with non-dairy ingredients, such as rice flour, a viable alternative to reduce costs and potentially improve nutrition. In this this study, we developed five dairy compounds by replacing 10–49% of goat milk powder with rice flour. We evaluated their nutritional and physical properties compared to pure goat milk powder and rice flour. Analyses included water activity, total solids, protein, lipids, energy value, color, flowability, wettability, polyphenol content, mineral profile, and morphology. Higher rice flour content increased water activity and improved wettability but reduced flowability, classifying most compounds as reasonable to fair in flow, except for the 10% rice flour sample. All samples met Brazilian standards, which require ≥13 g/100 g of protein. The dairy compounds showed a yellow-greenish color, with significant color differences compared to goat milk powder, particularly at 49% rice flour. Goat milk powder had higher mineral contents (Ca, K, Mg, Na, P, Zn). Total polyphenol content was highest in the 10% rice flour compound, while individual polyphenols were undetectable. Overall, the formulation proved viable for cost reduction while maintaining nutritional quality.
dc.identifierProcesses, v. 13, n. 8, 2025.
dc.identifier2227-9717
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1177803
dc.identifierhttps://doi.org/10.3390/pr13082324
dc.identifier.urihttp://hdl.handle.net/123456789/437464
dc.languageeng
dc.rightsopenAccess
dc.subjectDairy compound
dc.subjectComposto lácteo
dc.subjectFarinha de arroz
dc.subjectPhysical analysis
dc.subjectLeite de Cabra
dc.subjectNutrição Humana
dc.subjectAnálise Física
dc.subjectAnálise Química
dc.subjectComposição de Alimento
dc.subjectRice flour
dc.subjectGoat milk
dc.subjectPhenolic compounds
dc.subjectChemical analysis
dc.subjectFood composition
dc.titleDevelopment and characterization of dairy compound with goat milk powder and rice flour.
dc.typeArtigo de periódico

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