Desenvolvimento de biscoitos, tipo salgado, enriquecidos pela adição de merluza

Haj-Isa, Niurka Maritza Almeyda; Carvalho, E. S

doi:10.1590/s0101-20612011000200006

Cited by 7 publications

(3 citation statements)

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“…One approach to increase consumption is by boosting offer and by diversifying fish derived products (Haj-Isa & Carvalho, 2011). In fact, the production of convenient, ready-to-eat food, such as the snacks, may be an alternative (Maluf et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Extruded snacks with the addition of different fish meals

et al. 2015

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Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal) and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by tilapia, tuna and sardine snacks. The highest sensory acceptance index was verified in tilapia (78.07%) and salmon (72.40%). A 9% addition of residue meals of tilapia, salmon and tuna improved the nutritional value of the snacks.

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Section: Introductionmentioning

confidence: 99%

Extruded snacks with the addition of different fish meals

et al. 2015

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“…Duas características muito citadas pelos provadores foram o sabor típico do camarão e a crocânciaembora esta não faça parte das opções na escala hedônica, foi muito bem comentada e aceita. Esse efeito não foi surpreendente, pois o camarão tem sabor acentuado, e quando comparado ao biscoito produzido com carne de merluza, demonstra um percentual muito próximo, sendo ambos apontados pelas mesmas características: sabor marcante e crocância (Haj-Isa & Carvalho, 2011).…”

Section: Produto Salmonella Coliformes Termotolerantes Bolores Levedurasunclassified

“…O salgadinho tipo "torcida" demonstrou-se muito atrativo, destacando-se quando comparado a outros salgadinhos cuja formulação não contém proteína de pescado, sendo esta uma fonte proteica de excelente qualidade e fácil digestão. É importante ressaltar que esse tipo de alimento está cada vez mais presente na rotina de jovens e crianças, principalmente, facilitando assim a inserção indireta do consumo do pescado e seus benefícios (Haj-Isa & Carvalho, 2011).…”

Section: Produto Salmonella Coliformes Termotolerantes Bolores Levedurasunclassified

Untitled

2019

Rev. Bras. Eng. Pesca

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Resumo -O objetivo deste trabalho foi desenvolver salgadinho tipo "torcida" enriquecido com proteína de camarão. O estudo foi desenvolvido no Laboratório de Tecnologia do Pescado da Universidade Estadual do Maranhão. O salgadinho foi elaborado em única receita com adição de 5% de farinha de camarão "piticaia" (Penaeus Schimitii) obtida do resíduo da torra e descasque e submetida ao processo de secagem em estufa, trituração e peneiramento para obtenção de um pó fino. Após mistura e homogeneização dos ingredientes, procederam-se a formatação e a fritura em óleo de soja. Análises de coliformes totais e Salmonela foram realizadas na farinha do camarão e no produto final, e análises de bolores e leveduras após 30 dias da fabricação. A composição centesimal foi obtida por análise de umidade, proteínas, lipídeos, cinzas e carboidratos. A avaliação sensorial e a intenção de compra foram aplicadas por meio do teste de escala hedônica estruturada de 5 pontos, a 30 julgadores não treinados, selecionados aleatoriamente. Foi verificada ausência de coliformes e salmonela na farinha de camarão e no salgadinho, assim como ausência de bolores e leveduras após 30 dias de fabricação. A avaliação sensorial revelou que 97% dos degustadores declararam adorar ou gostar do produto e 77% expressaram que compraria sempre ou frequentemente. Os valores de unidade (7,08%), proteína (34,07%), lipídeo (3,91%), cinzas (5,65%) e carboidratos (49,29%) evidenciam a boa qualidade nutricional do produto. O salgadinho apresentou processo de elaboração adequado e seguro, seguindo bons métodos de produção e fortalecendo o potencial alimentício e tecnológico do pescado, podendo ser caracterizado como excelente forma de inserção de pescado na alimentação humana. Palavras-Chave:salgadinho, inovação tecnológica, farinha.Abstract -The objective of this work was to develop a snack (like the Brazilian "torcida") enriched with shrimp protein. The study was developed at the Fish Technology Laboratory of the State University of Maranhão. The snack was elaborated with a unique recipe with the addition of 5% of shrimp meal "piticaia" (Penaeus Schimitii) obtained from the residue of the roast and peeled and submitted to the oven drying process, crushing and sieving to obtain a fine flour. After mixing and homogenizing all ingredients, they were shaped and fried in soybean oil. Analyses of total coliforms and Salmonella were in the flour and final product, and analytics of molds and yeasts after 30 days of manufacture. The centesimal composition was obtained by the analysis of moisture, proteins, lipids, ashes and carbohydrates. The sensorial evaluation and the intention to buy were performed by means of the organized hedonistic scale test of 5 points, to 30 untrained judges selected randomly. It was verified the absence of coliforms and salmonella in the shrimp flour and the snack, as well as the absence of molds and

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The use of statistical software in food science and technology: Advantages, limitations and misuses

Nunes

Alvarenga

Sant’Ana

et al. 2015

Food Research International

132

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Strict requirements of scientific journals allied to the need to prove the experimental data are (in)significant from the statistical standpoint have led to a steep increase in the use and development of statistical software. In this aspect, it is observed that the increasing number of software tools and packages and their wide usage has created a generation of 'click and go' users, who are eagerly destined to obtain the p-values and multivariate graphs (projection of samples and variables on the factor plane), but have no idea on how the statistical parameters are calculated and the theoretical and practical reasons he/she performed such tests. However, in this paper, some published examples are listed and discussed in detail to provide a holistic insight (positive points and limitations) about the uses and misuses of some statistical methods using different available statistical software. Additionally, a brief description of several commercial and free statistical software is made highlighting their advantages and limitations.

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Desenvolvimento de biscoitos, tipo salgado, enriquecidos pela adição de merluza

Cited by 7 publications

References 4 publications

Extruded snacks with the addition of different fish meals

Extruded snacks with the addition of different fish meals

Untitled

The use of statistical software in food science and technology: Advantages, limitations and misuses

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