Development and Characterization of Dairy Compound with Goat Milk Powder and Rice Flour
2025
Ana Caroline Ferreira Carvalho | Gilberto Marques Nunes Vieira | Amanda Alves Prestes | Karine Marafon | Carolina Krebs de Souza | Dayanne Regina Mendes Andrade | Cristiane Vieira Helm | Jefferson Santos de Gois | Elane Schwinden Prudêncio
Goat 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&ndash: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 &ge: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.
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Эту запись предоставил Multidisciplinary Digital Publishing Institute