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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

17 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)571-581
Número de páginas11
PublicaciónFood Science and Technology Research
Volumen20
N.º3
DOI
EstadoPublicada - 2014

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