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

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dc.creatorElenice Souza dos Reis GOES
dc.creatorMaria Luiza Rodrigues de SOUZA
dc.creatorJane Martha Graton MICHKA
dc.creatorKatia Setsuko KIMURA
dc.creatorJorge Antônio Ferreira de LARA
dc.creatorAdina Cléia Botazzo DELBEM
dc.creatorEliane GASPARINO
dc.date2016
dc.date.accessioned2026-07-07T04:20:00Z
dc.descriptionWith 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395945199011
dc.identifier.urihttp://hdl.handle.net/123456789/458065
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36
dc.subjectAgrociencias
dc.titleFresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos