Fresh pasta enrichment with protein concentrate of tilapia:  nutritional and sensory characteristics

Elenice   Souza dos Reis GOES; Maria Luiza   Rodrigues de SOUZA; Jane Martha   Graton MICHKA; Katia   Setsuko KIMURA; Jorge Antônio   Ferreira de LARA; Adina   Cléia Botazzo DELBEM; Eliane   GASPARINO

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

Autores

Elenice Souza dos Reis GOES

Maria Luiza Rodrigues de SOUZA

Jane Martha Graton MICHKA

Katia Setsuko KIMURA

Jorge Antônio Ferreira de LARA

Adina Cléia Botazzo DELBEM

Eliane GASPARINO

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

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.