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Correa SS, Oliveira GG, dos Santos FV, Coradini MF, de Souza Alves LF, Matiucci MA, Gasparino E, dos Reis Goes ES, Feihrmann AC, de Souza MLR. Flavored Amazonic pirarucu ( Arapaima giga) waste flour (salted and sweet) for inclusion in food products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3053-3062. [PMID: 35872727 PMCID: PMC9304487 DOI: 10.1007/s13197-022-05480-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2022] [Accepted: 04/27/2022] [Indexed: 06/15/2023]
Abstract
This study aimed to develop flavored flours (salty and sweet) from Amazonic pirarucu waste (Arapaima gigas), include them in extruded snacks, and evaluate the nutritional, physicochemical, microbiological, and acceptance characteristics of these products. A standard flour was elaborated with pirarucu carcass, which presented 54.42% of protein and 7.24% of lipids, and from this, flavored flours were elaborated (salty and sweet). The standard flour had higher levels of protein, calcium, and phosphorus; and the salted one had higher levels of lipids. The fatty acids present in greater quantities were oleic (average of 32.21%), linolenic (average of 20.74%), and palmitic (average of 17.81%). The flavored flours were better accepted than the standard flour, for all sensory attributes and purchase intention. The snacks with sweet flour, despite better results in the sensory attributes of color, aroma, and flavor, were the ones that presented the lowest content of protein and ash, when compared to those with inclusion of standard flour. It is concluded that the pirarucu waste can be used for producing flavored flours and extruded snacks, with the purpose of improved food products.
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Affiliation(s)
- Stefane Santos Correa
- Postgraduate Program in Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
- Institute of Rural Development of Amapá, Santana, AP Brazil
| | | | | | - Melina Franco Coradini
- Postgraduate Program in Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
| | | | | | - Eliane Gasparino
- Postgraduate Program in Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
| | | | | | - Maria Luiza Rodrigues de Souza
- Postgraduate Program in Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
- Department of Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
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de Souza MLR, Gasparino E, Goes ESDR, Coradini MF, Vieira VI, Oliveira GG, Matiucci MA, de Castro ACVJ, Siemer S, Fernandes VRT, Feihrmann AC. Fish carcass flours from different species and their incorporation in tapioca cookies. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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VERDI R, GASPARINO E, CORADINI MF, CHAMBO APS, FEIHRMANN AC, GOES ESDR, SOUZA MLRD. Inclusion of dehydrated mix of tilapia and salmon in pizzas. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.22019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Vitorino KC, Chambo APS, Coradini MF, Matiucci MA, Graton Michka JM, Goes ESDR, Gonçalves AA, Souza MLRD. Cereal Bars Flavored with Fish Protein Concentrate from Different Species. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1694615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | | | - Melina Franco Coradini
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá (UEM), Maringá, Brazil
| | | | - Jane Martha Graton Michka
- Departamento de Análises Químicas e Biomedicina, Universidade Estadual de Maringá (UEM), Maringá, Brazil
| | | | - Alex Augusto Gonçalves
- Departamento de Ciências Animais (DCA), Centro de Ciências Agrárias (CCA), Universidade Federal Rural do Semi-Árido (UFERSA), Mossoró, Brazil
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