Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

• Autor(a) principal: GOES,Elenice Souza dos Reis
• Data de Publicação: 2016
• Outros Autores: SOUZA,Maria Luiza Rodrigues de, MICHKA,Jane Martha Graton, KIMURA,Katia Setsuko, LARA,Jorge Antônio Ferreira de, DELBEM,Adina Cléia Botazzo, GASPARINO,Eliane
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100076
• topic: filleting residue; fish protein concentrate; fish technology; Oreochromis niloticus

Abstract With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear effects were observed (P < 0.01) in crude protein, total lipids, ash, carbohydrate, and caloric values; these parameters increased with increasing amounts of tilapia protein concentrate in the pasta. The concentration of Na, P, Ca, Mg, and Zn increased linearly (P < 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P < 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic regression (P < 0.05), with the inclusion of 20% protein concentrate yielding the best scores. Including up to 30% of tilapia protein concentrate in pasta yields an increased nutritional value, but based on the sensory results, 20% of tilapia protein concentrate in pasta is the recommended maximum level.