Data/hora: 06/06/2024 02:44:35

Biblioteca(s): 	Embrapa Pantanal.	
Data corrente: 	18/04/2016	
Data da última atualização: 	25/07/2017	
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.	
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).	
Título: 	Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	Food Science and Technology, Campinas, v. 36, n. 1, p. 76-82, jan.-mar. 2016.	
DOI: 	10.1590/1678-457X.0020	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Fish technology; Pescado.	
Thesagro: 	Peixe; Tilápia.	
Thesaurus Nal: 	Filleting; Fish meat; Fish products.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/142367/1/2016-pasta-de-tilapia-1.pdf	
Registro original: 	Embrapa Pantanal (CPAP)	
Exemplares: 	CPAP - (59551-1) - UPC - AP - PP - SP18193 -  - 18193 - DIS