Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial ...substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.
Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. ...Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.
This study aimed to evaluate the effect of five substitution levels (0%; 15%; 30%; 45%, and 60%) of sodium chloride (NaCl) by potassium chloride (KCl) on the physical, chemical, technological, ...bacteriological and sensory qualities of cooked “spam-like” products formulated with mechanically separated tilapia meat (MTM). Substitution of NaCl by KCl increased the weight loss during cooking (between 6.65 and 17.55 g/100 g), fat exudation (between 0.64 and 2.91 g/100 g) and water exudation (between 3.32 and 5.91 g/100 g), and decreased hardness, springiness, cohesiveness and chewiness of the cooked “spam-like” products, representing evidence of the fundamental action of NaCl in the dissolution of myofibril proteins. All the samples were adequate for consumption considering their bacteriological aspects, and the treatments from 15% to 45% substitution showed greater sensory acceptance. The reduction of sodium between 1.05 and 9.2% by substituting NaCl with KCl made it possible to produce a “spam-like” product from MTM, allowing for exploiting this by-product. The product made with 15% substitution of NaCl by KCl was considered the best treatment concerning the technological characteristics, showing less fat and water exudation, less lipid oxidation and higher scores for sensory flavor and global impression.
•Cooked “spam-like” products were formulated with tilapia filleting by-product.•Five substitution levels (0%, 15%, 30%, 45%, and 60%) of NaCl by KCl were tested.•Cooking loss, fat and water exudations increased, and texture parameters decreased by NaCl substitution.•Products with NaCl substitution from 15% to 45% had greater sensory acceptance.•The best product was obtained with 15% of KCl in substitution to NaCl.
Five pasta formulations containing 0 (PTWF0), 6 (PTWF6), 12 (PTWF12), 17 (PTWF17), and 23 g/100 g (PTWF23) of tilapia-waste flour (TWF), and a commercial pasta were evaluated concerning ...physicochemical and sensory characteristics. TWF increased (p < 0.05) protein, lipid and ash levels, energy value, cooking loss (CL), redness, yellowness, chroma (C*), total color difference (ΔE), hardness, and chewiness, and decreased (p < 0.05) carbohydrate content, optimal cooking time (OCT), water absorption index (WAI), swelling index (SI), lightness, hue angle (H°), springiness, cohesiveness, and resilience. Considering PTWF0 and PTWF23, the results ranged between 8.44 and 18.38 g/100 g for protein, 1.88 and 4.94 g/100 g for lipid, 1.88 and 4.08 for redness, 19.24 and 28.45 for yellowness, 3.13 and 4.66 N for hardness, 1.75 and 3.01 N × mm for chewiness. PTWF0, PTWF6, PTWF12, PTWF17 and PTWF23 had 9.00, 9.30, 9.30, 7.30, 7.00 and 6.00 min of OCT, 97.30, 97.10, 96.19, 88.82, 85.41 and 83.02 g/100 g of WAI, 2.49, 2.53, 2.49, 2.23, 2.18 and 2.03 g water/g dry pasta of SI, and 2.43, 2.45, 2.51, 3.17, 3.69 and 4.06 g/100 g of CL, respectively. The addition of 12–23 g/100 g TWF resulted in a negative effect on sensory characteristics, such as color (darkening), texture (crumbly/brittle/grainy dough), aroma and flavor (fishy off-flavor), with consequent decrease in overall consumer acceptance. Despite these findings and considering a consumer rejection probability of 50%, a survival analysis revealed that TWF may be added to pasta at up to 11.10 and 11.34 g/100 g without compromising acceptance and purchase intention (p < 0.05), respectively. Thus, the addition of 6 g/100 g TWF improves product nutritional value without jeopardizing pasta quality attributes, representing a potential alternative for the bakery industry.
•Tilapia waste flour (TWF) increased nutritional composition of cooked pastas.•TWF decreased optimal cooking time, water absorption and swelling indices.•TWF caused darkening color, fish off-flavor and decreased pasta viscoelasticity.•Changes on color, texture, aroma, and flavor were detrimental to overall liking.•TWF at 6 g/100 g improved nutritional value without impairment of pasta quality.
Summary
Nonconventional raw materials have been applied in gluten‐free pasta, to meet the demand of people with coeliac disease. The objective of this study was to evaluate the cooking properties and ...texture of pasta formulated with rice flour, defatted flaxseed flour and pregelatinised mixed flour of rice and flaxseed (80:20). For this experiment, simplex design was used. Cooking properties and texture were found within the quality limits established for this type of product. The pasta with the most desirable properties (short optimum cooking time (OCT), less solid loss (SL) and intermediate mass increase (MI)) was that one formulated with 43 g 100 g−1 of pregelatinised flour, 47 g 100 g−1 of rice flour and 10 g 100 g−1 of defatted flaxseed flour. This formulation can be characterised as a food rich in dietary fibre and of high nutritional value.
Appearance of pastas obtained from different formulations.
Jatropha elliptica (Pohl) Oken, popularly known as teiu potato, is widely used in folk medicine as a purgative and in the treatment of snake bites. There is no scientific data on the physicochemical ...characterization or anti-nutritional compounds, nor are there any reports on the application of this root in the production of flours for food purposes. Thus, the objective of this work was to contribute with new knowledge concerning the production yield of teiu potato root flour, characterize its physical, chemical and technological properties, and determine its anti-nutritional and toxicological factors. The flour was obtained on three repetitions (batches) and all analyses were carried out in triplicate for each repetition. The flour production yield was 34.29%, and the product obtained was an orange powder with a carbohydrate content of 77.55 g·100 g-1, high contents of total dietary fiber (22.8 g·100 g-1), protein (8.3 g·100 g-1) and ash (3.5 g·100 g-1), and a low lipid (0.8 g·100 g-1) content. The thermogram of the flour showed three endothermic peaks: temperature of gelatinization of the flour starch (77.42 °C); glass transition (106.55 °C) and protein and lipid-amylose complexes (131.77 °C). The flour presented antioxidant potential (89.59% of DPPH discoloration), a high concentration of phenolic compounds (12.67 mg eq gallic acid·100 g-1), nitrates (4.4 g·Kg-1), tannins (5.4 g tannic acid·100 g-1) and trypsin inhibitors (4.3 UTI·mg-1). The teiu potato flour requiring further, more profound studies before being indicated for human nutrition, due to the presence of anti-nutritional factors and the toxicity presented in the test with Artemia salina.
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