Fish carcass flours from different species and their incorporation in tapioca cookies
This study aimed to evaluate different methods to produce flour from tilapia carcasses (cooked, cooked/aromatized, and flavored), and the use of different concentrations of cooked tilapia carcass flour for the enrichment of tapioca cookies. Tapioca cookies with the inclusion of cooked carcass flour...
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ftdoajarticles:oai:doaj.org/article:7326adadc9a940968f64fef9c851a0a8 2023-05-15T18:09:53+02:00 Fish carcass flours from different species and their incorporation in tapioca cookies Maria Luiza Rodrigues de Souza Eliane Gasparino Elenice Souza dos Reis Goes Melina Franco Coradini Vivian Izabel Vieira Gislaine Gonçalves Oliveira Marcos Antônio Matiucci Ana Carolina Valente Junqueira de Castro Simone Siemer Vitória Regina Takeuchi Fernandes Andresa Carla Feihrmann 2022-06-01T00:00:00Z https://doi.org/10.1016/j.fufo.2022.100132 https://doaj.org/article/7326adadc9a940968f64fef9c851a0a8 EN eng Elsevier http://www.sciencedirect.com/science/article/pii/S266683352200020X https://doaj.org/toc/2666-8335 2666-8335 doi:10.1016/j.fufo.2022.100132 https://doaj.org/article/7326adadc9a940968f64fef9c851a0a8 Future Foods, Vol 5, Iss , Pp 100132- (2022) Filleting residues Fish carcass Salmo salar Tunnus sp Sardinella brasiliensis Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 article 2022 ftdoajarticles https://doi.org/10.1016/j.fufo.2022.100132 2022-12-31T03:11:38Z This study aimed to evaluate different methods to produce flour from tilapia carcasses (cooked, cooked/aromatized, and flavored), and the use of different concentrations of cooked tilapia carcass flour for the enrichment of tapioca cookies. Tapioca cookies with the inclusion of cooked carcass flour from different fish species (tilapia, tuna, sardines, and salmon) were also studied. The flour from the cooked carcass showed low moisture and lipid contents and high protein, calcium, and phosphorus contents, as well as high L* values, and low a* and b* values. The tapioca cookies enriched with cooked tilapia carcass flour (9%) showed high protein content and good sensory acceptance. Concerning the cookies made with flour from different fish species, the tilapia flour led to an increase in protein contents, as well as linoleic, arachidonic, and eicosapentaenoic fatty acids concentrations of the cookies. These cookies also received the highest purchase intent scores. Therefore, the inclusion of flour from fish carcasses in tapioca cookies may be an effective alternative to increase the nutritional value of the product, besides adding value to the fishery waste and reducing the environmental impact of farming fish. Article in Journal/Newspaper Salmo salar Directory of Open Access Journals: DOAJ Articles Future Foods 5 100132 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Filleting residues Fish carcass Salmo salar Tunnus sp Sardinella brasiliensis Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
spellingShingle |
Filleting residues Fish carcass Salmo salar Tunnus sp Sardinella brasiliensis Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Maria Luiza Rodrigues de Souza Eliane Gasparino Elenice Souza dos Reis Goes Melina Franco Coradini Vivian Izabel Vieira Gislaine Gonçalves Oliveira Marcos Antônio Matiucci Ana Carolina Valente Junqueira de Castro Simone Siemer Vitória Regina Takeuchi Fernandes Andresa Carla Feihrmann Fish carcass flours from different species and their incorporation in tapioca cookies |
topic_facet |
Filleting residues Fish carcass Salmo salar Tunnus sp Sardinella brasiliensis Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
description |
This study aimed to evaluate different methods to produce flour from tilapia carcasses (cooked, cooked/aromatized, and flavored), and the use of different concentrations of cooked tilapia carcass flour for the enrichment of tapioca cookies. Tapioca cookies with the inclusion of cooked carcass flour from different fish species (tilapia, tuna, sardines, and salmon) were also studied. The flour from the cooked carcass showed low moisture and lipid contents and high protein, calcium, and phosphorus contents, as well as high L* values, and low a* and b* values. The tapioca cookies enriched with cooked tilapia carcass flour (9%) showed high protein content and good sensory acceptance. Concerning the cookies made with flour from different fish species, the tilapia flour led to an increase in protein contents, as well as linoleic, arachidonic, and eicosapentaenoic fatty acids concentrations of the cookies. These cookies also received the highest purchase intent scores. Therefore, the inclusion of flour from fish carcasses in tapioca cookies may be an effective alternative to increase the nutritional value of the product, besides adding value to the fishery waste and reducing the environmental impact of farming fish. |
format |
Article in Journal/Newspaper |
author |
Maria Luiza Rodrigues de Souza Eliane Gasparino Elenice Souza dos Reis Goes Melina Franco Coradini Vivian Izabel Vieira Gislaine Gonçalves Oliveira Marcos Antônio Matiucci Ana Carolina Valente Junqueira de Castro Simone Siemer Vitória Regina Takeuchi Fernandes Andresa Carla Feihrmann |
author_facet |
Maria Luiza Rodrigues de Souza Eliane Gasparino Elenice Souza dos Reis Goes Melina Franco Coradini Vivian Izabel Vieira Gislaine Gonçalves Oliveira Marcos Antônio Matiucci Ana Carolina Valente Junqueira de Castro Simone Siemer Vitória Regina Takeuchi Fernandes Andresa Carla Feihrmann |
author_sort |
Maria Luiza Rodrigues de Souza |
title |
Fish carcass flours from different species and their incorporation in tapioca cookies |
title_short |
Fish carcass flours from different species and their incorporation in tapioca cookies |
title_full |
Fish carcass flours from different species and their incorporation in tapioca cookies |
title_fullStr |
Fish carcass flours from different species and their incorporation in tapioca cookies |
title_full_unstemmed |
Fish carcass flours from different species and their incorporation in tapioca cookies |
title_sort |
fish carcass flours from different species and their incorporation in tapioca cookies |
publisher |
Elsevier |
publishDate |
2022 |
url |
https://doi.org/10.1016/j.fufo.2022.100132 https://doaj.org/article/7326adadc9a940968f64fef9c851a0a8 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Future Foods, Vol 5, Iss , Pp 100132- (2022) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S266683352200020X https://doaj.org/toc/2666-8335 2666-8335 doi:10.1016/j.fufo.2022.100132 https://doaj.org/article/7326adadc9a940968f64fef9c851a0a8 |
op_doi |
https://doi.org/10.1016/j.fufo.2022.100132 |
container_title |
Future Foods |
container_volume |
5 |
container_start_page |
100132 |
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1766182581606285312 |