Flours and instant soup from tilapia wastes as healthy alternatives to the food industry
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...
| Autor principal: | Monteiro, Maria Lúcia Guerra |
|---|---|
| Outros Autores: | Marsico, Eliane Teixeira, Lázaro de La Torre, César Aquiles, Ribeiro, Roberta O.R., Jesus, Rogério S., Conte Junior, Carlos A. |
| Grau: | Artigo |
| Idioma: | English |
| Publicado em: |
Food Science and Technology Research
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/15999 |
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oai:repositorio:1-15999 |
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dspace |
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oai:repositorio:1-15999 Flours and instant soup from tilapia wastes as healthy alternatives to the food industry Monteiro, Maria Lúcia Guerra Marsico, Eliane Teixeira Lázaro de La Torre, César Aquiles Ribeiro, Roberta O.R. Jesus, Rogério S. Conte Junior, Carlos A. Food Technology Particles (particulate Matter) Flour Instant Soup Oreochromis Niloticus Proximate Compositions Technological Characteristics Technological Characterizations Value Added Products Water Absorption Index Food Products 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. 2020-05-21T21:37:10Z 2020-05-21T21:37:10Z 2014 Artigo https://repositorio.inpa.gov.br/handle/1/15999 10.3136/fstr.20.571 en Volume 20, Número 3, Pags. 571-581 Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ application/pdf Food Science and Technology Research |
| institution |
Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional |
| collection |
INPA-RI |
| language |
English |
| topic |
Food Technology Particles (particulate Matter) Flour Instant Soup Oreochromis Niloticus Proximate Compositions Technological Characteristics Technological Characterizations Value Added Products Water Absorption Index Food Products |
| spellingShingle |
Food Technology Particles (particulate Matter) Flour Instant Soup Oreochromis Niloticus Proximate Compositions Technological Characteristics Technological Characterizations Value Added Products Water Absorption Index Food Products Monteiro, Maria Lúcia Guerra Flours and instant soup from tilapia wastes as healthy alternatives to the food industry |
| topic_facet |
Food Technology Particles (particulate Matter) Flour Instant Soup Oreochromis Niloticus Proximate Compositions Technological Characteristics Technological Characterizations Value Added Products Water Absorption Index Food Products |
| description |
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. |
| format |
Artigo |
| author |
Monteiro, Maria Lúcia Guerra |
| author2 |
Marsico, Eliane Teixeira Lázaro de La Torre, César Aquiles Ribeiro, Roberta O.R. Jesus, Rogério S. Conte Junior, Carlos A. |
| author2Str |
Marsico, Eliane Teixeira Lázaro de La Torre, César Aquiles Ribeiro, Roberta O.R. Jesus, Rogério S. Conte Junior, Carlos A. |
| title |
Flours and instant soup from tilapia wastes as healthy alternatives to the food industry |
| title_short |
Flours and instant soup from tilapia wastes as healthy alternatives to the food industry |
| title_full |
Flours and instant soup from tilapia wastes as healthy alternatives to the food industry |
| title_fullStr |
Flours and instant soup from tilapia wastes as healthy alternatives to the food industry |
| title_full_unstemmed |
Flours and instant soup from tilapia wastes as healthy alternatives to the food industry |
| title_sort |
flours and instant soup from tilapia wastes as healthy alternatives to the food industry |
| publisher |
Food Science and Technology Research |
| publishDate |
2020 |
| url |
https://repositorio.inpa.gov.br/handle/1/15999 |
| _version_ |
1787144329707388928 |
| score |
11.755432 |