Title:	Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics.
Authors:	GOES, E. S. dos R. SOUZA, M. L. R. de MICHKA, J. M. G. KIMURA, K. S. LARA, J. A. F. de DELBEM, A. C. GASPARINO, E.
Affiliation:	Elenice 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).
Date Issued:	2016
Citation:	Food Science and Technology, Campinas, v. 36, n. 1, p. 76-82, jan.-mar. 2016.
Description:	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.
Thesagro:	Peixe Tilápia
NAL Thesaurus:	Fish products Fish meat Filleting
Keywords:	Fish technology Pescado
DOI:	10.1590/1678-457X.0020
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAP)