2016
DOI: 10.1371/journal.pone.0168270
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Abstract: Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, … Show more

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Cited by 40 publications
(49 citation statements)
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“…On the other hand, Monteiro et al. (2016), evaluating pasta fortified with tilapia flour, found that there was a reduction in the pH value for all tilapia flour inclusion levels (6%, 12%, 17%, and 23%) during the 21‐day storage period. Reports of pH and acidity in pasta incorporated with nontraditional ingredients are rare in the literature.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…On the other hand, Monteiro et al. (2016), evaluating pasta fortified with tilapia flour, found that there was a reduction in the pH value for all tilapia flour inclusion levels (6%, 12%, 17%, and 23%) during the 21‐day storage period. Reports of pH and acidity in pasta incorporated with nontraditional ingredients are rare in the literature.…”
Section: Resultsmentioning
confidence: 99%
“…Thus, the incorporation of these ingredients in pasta emerges as a potential alternative for the consumption of these foods, in addition to improving the functional and technological characteristics of the product (Rekha, Chauhan, Prabhasankar, Ramteke, & Rao, 2013; Yadav et al., 2014). Several studies have evaluated the addition of unconventional ingredients in pasta, such as soya and oat (Sandhu, Simsek, & Manthey, 2015), millet flour with carrot pomace (Gull, Prasad, & Kumar, 2017), different vegetables (Yadav et al., 2014) and cereals (Kaur, Sharma, Nagi, & Dar, 2012), tilapia flour (Monteiro et al., 2016), oat fractions and faba bean concentrate (Duta, Culetu, & Sozer, 2019), Nannochloropsis sp. biomass (De Marco, Steffolani, Martínez, & León, 2018), and others.…”
Section: Introductionmentioning
confidence: 99%
“…The carbohydrate and moisture content has decreased ( P < 0.05), whereas the levels of protein, lipid and ash have increased ( P < 0.05) with increasing levels of SFP. A similar trend of an increase in protein, lipid, and ash contents has been reported for pasta made with shrimp meat (Kadam & Prabhasankar, ), green mussel (Vijaykrishnaraj et al ., ), tilapia ( Oreochromis niloticus ) flour (Monteiro et al ., ), broad bean (Giménez et al ., ), quinoa flour (Lorusso et al ., ) and legume flour (Bouasla et al ., ). The decrease in the moisture content may be able to be attributed to a change in the protein–starch interaction when compared to control pasta; the interaction between the different and increased proteins and the starch may have resulted into the entrapment of water molecules through electrostatic forces, and subsequently the more homogenous network developed with less free water (Zhang et al ., ).…”
Section: Resultsmentioning
confidence: 99%
“…Fish powder is a product of fish processing and represents a cheap source of high‐quality nutrients that can be utilised in the human diet (de Oliveira et al ., ). Previous studies have evaluated the nutritional and physicochemical characteristics of pasta manufactured with fish powder derived from shrimp meat (Kadam & Prabhasankar, ), Nemipterus Japonicus (Chin et al ., ), Catla Catla mince (Lakshmi Devi et al ., ), green mussel (Perna canaliculus) powder, (Vijaykrishnaraj et al ., ), Oreochromis niloticus (Monteiro et al ., ). However, nutritional composition and chemical stability varies dependent on the fish species that is utilised and processing parameters employed (Schneedorferová et al ., ).…”
Section: Introductionmentioning
confidence: 97%
“…Pasta was formulated using refined wheat flour, semolina, green gram, black gram, cheese flavor and fish (Katla Katla) mince, and the most preferred product was that which contained 32.5 refined wheat flour: 32.5 semolina : 10 black gram dhal : 5 cheese flavor : 20 fish mince . In a similar study, pasta enriched with tilapia (Oreochromis niloticus) fish flour had higher amounts of protein, total essential amino acids, lipid, ash, and total polyunsaturated fatty acids, and incorporation of fish flour decreased lightness and water activity, while pH values, redness, yellowness, and lipid oxidation were increased as level of substitution increased (Monteiro et al, 2016) (Sardinella brasiliensis) were used to formulate extruded snacks, and products containing fish meal naturally had higher protein (Goes et al, 2015). In a study on the effects of extrusion parameters and Labeo rohita fish flour (10, 15, 20, 25 and 30 %) on properties of extruded products, an inverse relationship between expansion ratio and both moisture content and fish flour was reported (Singh et al, 2014).…”
Section: Animal Productsmentioning
confidence: 92%