Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

Abstract

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.

Preparation of lasagnas with dried mix of tuna and tilapia

“…Similar results were obtained by Goes et al (2016), who included different levels (0, 10, 20 and 30%) of tilapia meal into fresh pasta and verified a linear increase in lipid and ash content, with a decrease in carbohydrate content.…”

Roll enriched with Nile tilapia meal: sensory, nutritional, technological and microbiological characteristics

“…These results demonstrate that inclusion of fishmeal is effective to enrich bread with protein and other products such as pasta (Goes et al, 2016); khitchri (Hussain et al, 2007), snacks (Justen et al, 2016), salt biscuits (Ibrahim, 2009), among other products.…”

“…In pasta with different levels of inclusion (0, 10, 20 and 30%) Nile tilapia meal, Goes et al (2016) observed a linear increase in the concentrations of calcium, phosphorus, magnesium, sodium and zinc, showing that the inclusion of tilapia meal can improve the mineral profile of the product.…”

“…The increase in firmness may be due to the decrease in the amount of gluten as a function of the substitution of part of the wheat flour for fishmeal. According to Esteller et al (2005), the addition of 3 and 6% of freeze-dried gluten lowered the firmness of hamburger buns.…”

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

“…Previous studies observed the nutritional and physicochemical aspects of dried pasta manufactured with the mince and the oil of Sardinella longiceps [14], Catla Catla mince [15], and fresh pasta enriched with protein concentrate of tilapia [16]. However, as nutritional composition and chemical stability vary depending on fish species and the processing procedure [4,17,18], the physicochemical properties of dried pasta manufactured with partial replacement of wheat flour by tilapia flour is still unknown.…”