Homemade bread with inclusion of different levels of shavings (cut in "v") of smoked tilapia

Detalhes bibliográficos
Autor(a) principal: Souza, Maria Luiza Rodrigues de
Data de Publicação: 2021
Outros Autores: 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
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.
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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
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