Flours and instant soup from tilapia wastes as healthy alternatives to the food industry

Maria Lúcia G. Monteiro, Eliane T. Mársico, César A. Lázaro, Roberta O.R. Ribeiro, Rogério S. Jesus, Carlos A. Conte-Júnior

Research output: Contribution to journalArticle

14 Scopus citations

Abstract

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. Copyright © 2014, Japanese Society for Food Science and Technology.
Original languageAmerican English
Pages (from-to)571-581
Number of pages11
JournalFood Science and Technology Research
DOIs
StatePublished - 1 Jan 2014

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