01881naa a2200289 a 450000100080000000500110000800800410001902400320006010000230009224501050011526000090022052010590022965000140128865000140130265000180131665000100133465000130134465300200135765300120137770000230138970000210141270000180143370000220145170000180147370000180149177300820150920435112017-07-25       2016    bl uuuu     u00u1 u    #d7 a10.1590/1678-457X.00202DOI1 aGOES, E. S. dos R.  aFresh pasta enrichment with protein concentrate of tilapiabnutritional and sensory characteristics.  c2016  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 &lt 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 &lt 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P &lt 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic regression (P &lt 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.  aFilleting  aFish meat  aFish products  aPeixe  aTilápia  aFish technology  aPescado1 aSOUZA, M. L. R. de1 aMICHKA, J. M. G.1 aKIMURA, K. S.1 aLARA, J. A. F. de1 aDELBEM, A. C.1 aGASPARINO, E.  tFood Science and Technology, Campinasgv. 36, n. 1, p. 76-82, jan.-mar. 2016.