|
|
|
|
|
| CHAMBÓ,Ana Paula Sartorio; SOUZA,Maria Luiza Rodrigues de; OLIVEIRA,Edna Regina Netto de; MIKCHA,Jane Martha Graton; MARQUES,Diego Rodrigues; MAISTROVICZ,Fabiana Carla; VISENTAINER,Jesuí Vergilio; GOES,Elenice Souza dos Reis. |
| Abstract This study evaluated the chemical composition, fatty acid profile, technological quality, sensory profile and microbiological characteristics of rolls with inclusion of 0, 5, 10 and 15% meal prepared with tilapia carcasses. Moisture and carbohydrate content were linearly reduced (P < 0.05) with increasing inclusion of tilapia meal, but a linear increase (P < 0.0001) was observed in protein (9.91 to 14.30%) and ash (1.74 to 4.65%) content. Lipids and calorific value of the rolls were not affected (P > 0.05) by inclusion levels, but 15% tilapia meal resulted in greater amount of polyunsaturated fatty acids (4.63%) in relation to 0% inclusion (4.46%). There was a linear increase (P < 0.0001) in the firmness of the breads (3.65 to 13.17N)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oreochromis niloticus; Waste reuse; Fish protein concentrate. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400726 |
| |
|
| |
|
|
|
