With 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.

The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different between the inclusion levels; crude protein and ash increased linearly, carbohydrates reduced linearly, according to increasing levels of inclusion. There was an increase in n-3 and n-6 fatty acids with the inclusion of mix in lasagna. Between lasagna prepared with different sauces (tuna, chicken and bolognese), and pasta with 15% mix, it was observed that tuna lasagna had lower moisture content and higher protein, lipids, ash, carbohydrates and calories. All lasagna showed optimal sensory acceptance, indicating that the inclusion of 15% dried mix of tilapia and tuna in the pasta is feasible to improve the nutritional composition of lasagna.Keywords: fish processing waste; pasta enrichment; Oreochromis niloticus; Thunnus sp.Practical Application: Lasagnas with fish dehydrated mix have high nutritional value and great sensory profile.

ABSTRACT. Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, taste, texture, color and physical aspect, with scores ranging between 6.70 and 7.96 of a hedonic scale of 9 score. An average score of 4 in a 5-score purchasing intention scale was obtained, or rather, tasters would probably buy the product. In the case of centesimal composition, inclusion affected (p <0.05) humidity (between 2.74 and 3.40%) and ash (between 0.31 and 1.01%) rates, with a quadratic effect; protein (between 5.35 and 7.12%) with positive linear effect; carbohydrates (between 72.64 and 75.79%) with negative linear effect. There was no difference (p >0.05) in lipids and calorie rates in the alfajores. Results show that the inclusion of up to 15% of a dehydrated mixture of salmon (10%) and tilapia (90%) in alfajores was greatly accepted and improved their nutrition values. Further, the product was also within the microbiological standards required by Brazilian sanitary laws.Keywords: Filleting waste, fish in sweet products, fish protein concentrate, fish carcass.Características nutricionais, microbiológicas e sensoriais de alfajor elaborado com mix desidratado de salmão e tilápia RESUMO. O objetivo deste estudo foi elaborar alfajores com diferentes níveis de inclusão (0 a 15%) do mix desidratado de salmão (10%) com tilápia (90%) e avaliar as características sensoriais, composição centesimal e microbiológica. A inclusão do mix de peixe no alfajor não interferiu em seus parâmetros sensoriais de aroma, sabor, textura, cor e aparência, cujas notas variaram de 6,70 a 7,96, pela escala hedônica de 9 pontos. Para intenção de compra, considerando a escala hedônica de 5 pontos, obteve-se nota média 4, cujo valor significa que os avaliadores possivelmente comprariam o produto. Em relação à composição centesimal, a inclusão do mix influenciou (p <0,05) nos teores de umidade (2,74 a 3,40%) e nas cinzas (0,31 a 1,01%) proporcionando efeito quadrático, na proteína (5,35 a 7,12%) efeito linear positivo, enquanto nos carboidratos (72,64 a 75,79%) linear negativo. Não houve diferença (p >0,05) para extrato etéreo e valor calórico dos alfajores. Conclui-se que a inclusão de até 15% do mix desidratado de salmão (10%) com tilápia (90%) no alfajor, teve boa aceitação e melhorou sua composição nutricional, além do produto estar dentro dos padrões microbiológicos exigidos pela legislação brasileira.Palavras-chave: resíduos de filetagem, peixe em produtos doces, concentrado proteico de peixe, carcaça de peixe.

The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15% of the dehydrated mixture in the dough of the cake. Moisture and lipid contents were not modified (p >0.05) when the mixture was included in the cake. There was a positive linear effect for crude protein (y=6.24 + 0.29x, R²=0.77) and mineral (y=0.60 + 0.19x, R²=0.85). Carbohydrate and calorie contents decreased linearly (p <0.01) according to increasing levels of the mixture in the cake. With regard to sensory analysis, there was a negative linear effect for taste (y=7.48-0.07x, R 2 =0.98), texture (y=7.48-0.047x, R 2 =0.93), acceptance (y=7.13-0.046x, R 2 =0.99) and purchase intention (y=3.82-0.039x, R 2 =0.93), demonstrating that increasing levels of inclusion of the dehydrated mixture caused a decrease in the acceptance of the cake. It can be concluded that the inclusion of up to 15% of salmon and tilapia dehydrated mixture in spinach cake increases the contents of crude protein and mineral matter, and reduces the carbohydrate content and calorie. However, based on the sensory results, it is recommended to include 10% of the dehydrated mixture of fish in the spinach cake.