Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1043511
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dc.contributor.authorGOES, E. S. dos R.pt_BR
dc.contributor.authorSOUZA, M. L. R. dept_BR
dc.contributor.authorMICHKA, J. M. G.pt_BR
dc.contributor.authorKIMURA, K. S.pt_BR
dc.contributor.authorLARA, J. A. F. dept_BR
dc.contributor.authorDELBEM, A. C.pt_BR
dc.contributor.authorGASPARINO, E.pt_BR
dc.date.accessioned2016-04-18T11:11:11Zpt_BR
dc.date.available2016-04-18T11:11:11Zpt_BR
dc.date.created2016-04-18pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationFood Science and Technology, Campinas, v. 36, n. 1, p. 76-82, jan.-mar. 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1043511pt_BR
dc.descriptionWith 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectFish technologypt_BR
dc.subjectPescadopt_BR
dc.titleFresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-07-25T11:11:11Zpt_BR
dc.subject.thesagroPeixept_BR
dc.subject.thesagroTilápiapt_BR
dc.subject.nalthesaurusFish productspt_BR
dc.subject.nalthesaurusFish meatpt_BR
dc.subject.nalthesaurusFilletingpt_BR
riaa.ainfo.id1043511pt_BR
riaa.ainfo.lastupdate2017-07-25pt_BR
dc.identifier.doi10.1590/1678-457X.0020pt_BR
dc.contributor.institutionElenice Souza dos Reis Goes, Universidade Estadual de Maringá (UEM); Maria Luiza Rodrigues de Souza, Universidade Estadual de Maringá (UEM); Jane Martha Graton Michka, Universidade Estadual de Maringá (UEM); Katia Setsuko Kimura, Universidade Estadual de Maringá (UEM); JORGE ANTONIO FERREIRA DE LARA, CPAP; Adina Cléia Botazzo Delbem; Eliane Gasparino, Universidade Estadual de Maringá (UEM).pt_BR
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