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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
18/04/2016 |
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Data da última atualização: |
25/07/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
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. |
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Afiliação: |
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). |
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Título: |
Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 36, n. 1, p. 76-82, jan.-mar. 2016. |
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DOI: |
10.1590/1678-457X.0020 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Palavras-Chave: |
Fish technology; Pescado. |
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Thesagro: |
Peixe; Tilápia. |
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Thesaurus Nal: |
Filleting; Fish meat; Fish products. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/142367/1/2016-pasta-de-tilapia-1.pdf
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Marc: |
LEADER 01881naa a2200289 a 4500
001 2043511
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008 2016 bl uuuu u00u1 u #d
024 7 $a10.1590/1678-457X.0020$2DOI
100 1 $aGOES, E. S. dos R.
245 $aFresh pasta enrichment with protein concentrate of tilapia$bnutritional and sensory characteristics.
260 $c2016
520 $aWith 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.
650 $aFilleting
650 $aFish meat
650 $aFish products
650 $aPeixe
650 $aTilápia
653 $aFish technology
653 $aPescado
700 1 $aSOUZA, M. L. R. de
700 1 $aMICHKA, J. M. G.
700 1 $aKIMURA, K. S.
700 1 $aLARA, J. A. F. de
700 1 $aDELBEM, A. C.
700 1 $aGASPARINO, E.
773 $tFood Science and Technology, Campinas$gv. 36, n. 1, p. 76-82, jan.-mar. 2016.
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Registro original: |
Embrapa Pantanal (CPAP) |
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| Registros recuperados : 1 | |
| 1. |  | VIEIRA, V. de O.; ALMEIDA, E. G. de; CONCEIÇÃO, A. A.; LOBO JÚNIOR, M.; REIS JUNIOR, F. B. d.; MENDONCA, S.; SIQUEIRA, F. G. de. Parâmetros germinativos em sementes de Solanum lycopersicum com substratos à base de resíduos da fungicultura. In: ENCONTRO DE PESQUISA E INOVAÇÃO DA EMBRAPA AGROENERGIA, 5., 2018, Brasília, DF. Anais ... Brasília, DF: Embrapa Agroenergia, 2018. p. 47.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroenergia. |
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