Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/20458 |
Resumo: | This study aimed to evaluate the physicochemical, microbiological and sensory characteristics of homemade breads with the addition of smoked tilapia shavings (cut in “V” fillet). The shavings were subjected to a smoking process with the addition of aromatic herb extract. 0%, 3%, 6% and 9% of smoked chips in homemade bread were included, being evaluated for proximate, microbiological and sensory composition. All parameters evaluated in the proximate composition showed a significant difference (P<0.05). A quadratic equation for moisture, crude protein, lipids and caloric content was observed, where breads with 3% inclusion of fish meal had lower moisture and protein averages, but higher lipid and caloric value averages. Breads with 9% fishmeal inclusion had higher protein content and lower lipid content. A linear increase in ash content was observed, as fish meal levels increased. Microbiological analysis showed that all homemade breads were within the standards required by legislation, therefore suitable for consumption. The sensory analysis indicated a good acceptance of the product by the tasters, demonstrating the viability of using up to 6% of smoked fish trimming flour inclusion without harming the organoleptic properties. Therefore, it is concluded that the inclusion of 6% of Nile tilapia smoked shavings flour is viable to increase the nutritional value of homemade breads, with this product having excellent sensory acceptance. |
id |
UNIFEI_935994bd7299f9f7eb1077a75fc5aa36 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/20458 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapiaPan casero con inclusión de diferentes niveles de virutas (cortadas en "v") de tilapia ahumadaPão caseiro com inclusão de diferentes níveis de aparas (corte em “v”) de tilápia defumadasComposición químicaDesarrollo de productoOreochromis niloticus.Chemical compositionOreochromis niloticusProduct development.Composição químicaDesenvolvimento de produtoOreochromis niloticus.This study aimed to evaluate the physicochemical, microbiological and sensory characteristics of homemade breads with the addition of smoked tilapia shavings (cut in “V” fillet). The shavings were subjected to a smoking process with the addition of aromatic herb extract. 0%, 3%, 6% and 9% of smoked chips in homemade bread were included, being evaluated for proximate, microbiological and sensory composition. All parameters evaluated in the proximate composition showed a significant difference (P<0.05). A quadratic equation for moisture, crude protein, lipids and caloric content was observed, where breads with 3% inclusion of fish meal had lower moisture and protein averages, but higher lipid and caloric value averages. Breads with 9% fishmeal inclusion had higher protein content and lower lipid content. A linear increase in ash content was observed, as fish meal levels increased. Microbiological analysis showed that all homemade breads were within the standards required by legislation, therefore suitable for consumption. The sensory analysis indicated a good acceptance of the product by the tasters, demonstrating the viability of using up to 6% of smoked fish trimming flour inclusion without harming the organoleptic properties. Therefore, it is concluded that the inclusion of 6% of Nile tilapia smoked shavings flour is viable to increase the nutritional value of homemade breads, with this product having excellent sensory acceptance.Este estudio tuvo como objetivo evaluar las características fisicoquímicas, microbiológicas y sensoriales de los panes caseros con la adición de virutas de tilapia ahumada (cortada en filete en “V”). Las virutas se sometieron a un proceso de ahumado con la adición de extracto de hierbas aromáticas. Se incluyeron 0%, 3%, 6% y 9% de chips ahumados en pan casero, siendo evaluados por composición proximal, microbiológica y sensorial. Todos los parámetros evaluados en la composición próxima mostraron una diferencia significativa (P <0.05). Se observó una ecuación cuadrática de humedad, proteína cruda, lípidos y contenido calórico, donde los panes con 3% de inclusión de harina de pescado tenían promedios de humedad y proteína más bajos, pero promedios de valor calórico y de lípidos más altos. Los panes con un 9% de inclusión de harina de pescado tenían un mayor contenido de proteínas y un menor contenido de lípidos. Se observó un aumento lineal en el contenido de cenizas a medida que aumentaban los niveles de harina de pescado. El análisis microbiológico mostró que todos los panes caseros se encontraban dentro de los estándares exigidos por la legislación, por lo que eran aptos para el consumo. El análisis sensorial indicó una buena aceptación del producto por parte de los catadores, demostrando la viabilidad de utilizar hasta un 6% de inclusión de harina de corte de pescado ahumado sin perjudicar las propiedades organolépticas. Por tanto, se concluye que la inclusión de un 6% de harina de virutas ahumadas de tilapia del Nilo es viable para incrementar el valor nutricional de los panes caseros, teniendo este producto una excelente aceptación sensorial.O presente trabalho teve como objetivo avaliar características físico-químicas, microbiológicas e sensoriais de pães caseiros com adição de aparas (corte em “V” do filé) de tilápia defumadas. As aparas foram submetidas ao processo de defumação com a adição de extrato de ervas aromáticas. Foram incluídos 0%, 3%, 6% e 9% de aparas defumadas em pães caseiros, sendo avaliados quanto à composição centesimal, microbiológica e sensorial. Todos os parâmetros avaliados na composição centesimal apresentaram diferença significativa (P<0,05). Foi observada uma equação quadrática para os teores de umidade, proteína bruta, lipídeos e valor calórico, através da qual pães com 3% de inclusão de farinha de peixe apresentaram menores médias de umidade e proteína, porém maior média de lipídeos e valor calórico. Pães com 9% de inclusão de farinha de peixe tiveram maior teor de proteína e menor de lipídeos. Foi observado um aumento linear do teor de cinzas, conforme acréscimo dos níveis de farinha de peixe. A análise microbiológica demonstrou que todos os pães caseiros estavam dentro dos padrões exigidos pela legislação, portanto aptos para serem consumidos. A análise sensorial indicou uma boa aceitação do produto pelos provadores, demostrando a viabilidade da inclusão de até 6% de farinha de aparas defumadas de peixe sem prejuízo para as propriedades organolépticas. Portanto, conclui-se que a inclusão de 6% de farinha de aparas defumadas de tilápia do Nilo é viável para aumentar o valor nutritivo de pães caseiros, tendo este produto ótima aceitação sensorial.Research, Society and Development2021-09-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2045810.33448/rsd-v10i12.20458Research, Society and Development; Vol. 10 No. 12; e495101220458Research, Society and Development; Vol. 10 Núm. 12; e495101220458Research, Society and Development; v. 10 n. 12; e4951012204582525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/20458/18463Copyright (c) 2021 Maria Luiza Rodrigues de Souza; Gislaine Gonçalves Oliveira; Sabrina Campos Sbaraini; Sabrina Martins dos Santos; Marcos Antonio Matiucci; Ana Carolina Valente Junqueira de Castro; Stefane Santos Corrêa; Fabricio Vieira dos Santos; Andresa Carla Feihrmann; Edna Regina Netto de Oliveira ; Elenice Souza dos Reis Goeshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Souza, Maria Luiza Rodrigues deOliveira, Gislaine Gonçalves Sbaraini, Sabrina CamposSantos, Sabrina Martins dos Matiucci, Marcos Antonio Castro, Ana Carolina Valente Junqueira de Corrêa, Stefane SantosSantos, Fabricio Vieira dos Feihrmann, Andresa CarlaOliveira , Edna Regina Netto de Goes, Elenice Souza dos Reis 2021-11-14T20:26:51Zoai:ojs.pkp.sfu.ca:article/20458Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:06.049559Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia Pan casero con inclusión de diferentes niveles de virutas (cortadas en "v") de tilapia ahumada Pão caseiro com inclusão de diferentes níveis de aparas (corte em “v”) de tilápia defumadas |
title |
Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia |
spellingShingle |
Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia Souza, Maria Luiza Rodrigues de Composición química Desarrollo de producto Oreochromis niloticus. Chemical composition Oreochromis niloticus Product development. Composição química Desenvolvimento de produto Oreochromis niloticus. |
title_short |
Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia |
title_full |
Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia |
title_fullStr |
Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia |
title_full_unstemmed |
Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia |
title_sort |
Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia |
author |
Souza, Maria Luiza Rodrigues de |
author_facet |
Souza, Maria Luiza Rodrigues de Oliveira, Gislaine Gonçalves Sbaraini, Sabrina Campos Santos, Sabrina Martins dos Matiucci, Marcos Antonio Castro, Ana Carolina Valente Junqueira de Corrêa, Stefane Santos Santos, Fabricio Vieira dos Feihrmann, Andresa Carla Oliveira , Edna Regina Netto de Goes, Elenice Souza dos Reis |
author_role |
author |
author2 |
Oliveira, Gislaine Gonçalves Sbaraini, Sabrina Campos Santos, Sabrina Martins dos Matiucci, Marcos Antonio Castro, Ana Carolina Valente Junqueira de Corrêa, Stefane Santos Santos, Fabricio Vieira dos Feihrmann, Andresa Carla Oliveira , Edna Regina Netto de Goes, Elenice Souza dos Reis |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Souza, Maria Luiza Rodrigues de Oliveira, Gislaine Gonçalves Sbaraini, Sabrina Campos Santos, Sabrina Martins dos Matiucci, Marcos Antonio Castro, Ana Carolina Valente Junqueira de Corrêa, Stefane Santos Santos, Fabricio Vieira dos Feihrmann, Andresa Carla Oliveira , Edna Regina Netto de Goes, Elenice Souza dos Reis |
dc.subject.por.fl_str_mv |
Composición química Desarrollo de producto Oreochromis niloticus. Chemical composition Oreochromis niloticus Product development. Composição química Desenvolvimento de produto Oreochromis niloticus. |
topic |
Composición química Desarrollo de producto Oreochromis niloticus. Chemical composition Oreochromis niloticus Product development. Composição química Desenvolvimento de produto Oreochromis niloticus. |
description |
This study aimed to evaluate the physicochemical, microbiological and sensory characteristics of homemade breads with the addition of smoked tilapia shavings (cut in “V” fillet). The shavings were subjected to a smoking process with the addition of aromatic herb extract. 0%, 3%, 6% and 9% of smoked chips in homemade bread were included, being evaluated for proximate, microbiological and sensory composition. All parameters evaluated in the proximate composition showed a significant difference (P<0.05). A quadratic equation for moisture, crude protein, lipids and caloric content was observed, where breads with 3% inclusion of fish meal had lower moisture and protein averages, but higher lipid and caloric value averages. Breads with 9% fishmeal inclusion had higher protein content and lower lipid content. A linear increase in ash content was observed, as fish meal levels increased. Microbiological analysis showed that all homemade breads were within the standards required by legislation, therefore suitable for consumption. The sensory analysis indicated a good acceptance of the product by the tasters, demonstrating the viability of using up to 6% of smoked fish trimming flour inclusion without harming the organoleptic properties. Therefore, it is concluded that the inclusion of 6% of Nile tilapia smoked shavings flour is viable to increase the nutritional value of homemade breads, with this product having excellent sensory acceptance. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20458 10.33448/rsd-v10i12.20458 |
url |
https://rsdjournal.org/index.php/rsd/article/view/20458 |
identifier_str_mv |
10.33448/rsd-v10i12.20458 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20458/18463 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 12; e495101220458 Research, Society and Development; Vol. 10 Núm. 12; e495101220458 Research, Society and Development; v. 10 n. 12; e495101220458 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052808792375296 |