Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 20, Issue 3, Pages 571-581Publisher
JAPANESE SOC FOOD SCI & TECHNOLOGY
DOI: 10.3136/fstr.20.571
Keywords
Oreochromis niloticus; flour; instant soup; proximate composition; particle size
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Funding
- Carlos Chagas Filho Foundation
- State of Rio de Janeiro - FAPERJ [E-26/111.196/2011, E-26/103.003/2012]
- National Council for Scientific and Technological Development - CNPq [551079/2011-8, 350462/2011-9, 351002/2013-8]
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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.
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