Snacks e biscoitos elaborados com subprodutos dos processamentos de tilápia e de arroz
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Data
2017-06-22
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Universidade Federal de Goiás
Resumo
The development of mechanically separated meat-based value added products - tilapia CMS
has been stimulated in order to propose solutions to the serious environmental problem
rising from the disposal of waste industries generated during fish processing. The present
study imed to develop new products with added value from the use of tilapia and rice by-
products, segmented the development of these products into two parts: (1) To develop and
evaluate, through physical-chemical-physical parameters, extruded snacks elaborated from
Of diferente levels of replacement of broken rice grains (GQA) broken down by CMS meal of
tilapia, identify the formulation of better technological quality and characterize it chemically
and sensorially (Article I); The results indicated the ideal level of substitution of 30g (100g-
1) of tilapia flour for the formulation of snacks, with good technological quality and good
sensory
acceptance. (2) To develop and evaluate the technological quality of tilapia CMS flour
biscuits in partial substitution of rice flour through physical and sensorial analysis to identify
the most accepted formulation and characterize it nutritionally (Article II); The results
identified the substitution level of 20g (100g-1) of tilapia flour as the most accepted. Both
products presented nutritional value enrichment and promising technological characteristics.
These results indicate the viability of the use of tilapia CMS flour and broken rice GQA
associated with byproducts in the development of new value added products.
Descrição
Citação
MAGALHÃES, A. O. Snacks e biscoitos elaborados com subprodutos dos processamentos de tilápia e de arroz. 2017. 105 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2017.