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https://repositorio.inpa.gov.br/handle/1/15999
Título: | Flours and instant soup from tilapia wastes as healthy alternatives to the food industry |
Autor: | Monteiro, Maria Lúcia Guerra Marsico, Eliane Teixeira Lázaro de La Torre, César Aquiles Ribeiro, Roberta O.R. Jesus, Rogério S. Conte Junior, Carlos A. |
Palavras-chave: | Food Technology Particles (particulate Matter) Flour Instant Soup Oreochromis Niloticus Proximate Compositions Technological Characteristics Technological Characterizations Value Added Products Water Absorption Index Food Products |
Data do documento: | 2014 |
Revista: | Food Science and Technology Research |
É parte de: | Volume 20, Número 3, Pags. 571-581 |
Abstract: | The aim of this manuscript was to perform a nutritional and technological characterization of value-added products manufactured from tilapia wastes that have partial replacement potential for products commonly used by the food industry. All products displayed highest protein and ash content whereas lowest amount of carbohydrates compared with similar products already commercialized by the food industry. These products also displayed promising technological characteristics such as water absorption index (WAI), particle size average (PSA), water activity (Aw), and pH, which are relevant parameters for the elaboration of innovative food formulation. We concluded that instant soup and flours from tilapia wastes can be used in the food industry either for development and introduction of new food products on the market or for the replacement in current food products made from conventional flour sources, producing a healthy alternative on consumers. Copyright © 2014, Japanese Society for Food Science and Technology. |
DOI: | 10.3136/fstr.20.571 |
Aparece nas coleções: | Artigos |
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artigo-inpa.pdf | 1,15 MB | Adobe PDF | Visualizar/Abrir |
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