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Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia
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| Zeitschriftentitel: | Acta Scientiarum. Technology |
|---|---|
| Personen und Körperschaften: | , , , , , |
| In: | Acta Scientiarum. Technology, 39, 2017, 1, S. 111 |
| Format: | E-Article |
| Sprache: | Unbestimmt |
| veröffentlicht: |
Universidade Estadual de Maringa
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| Schlagwörter: |
| author_facet |
Kimura, Kátia Setsuko Souza, Maria Luiza Rodrigues de Verdi, Rafaela Coradini, Melina Franco Mikcha, Jane Martha Graton Goes, Elenice Souza dos Reis Kimura, Kátia Setsuko Souza, Maria Luiza Rodrigues de Verdi, Rafaela Coradini, Melina Franco Mikcha, Jane Martha Graton Goes, Elenice Souza dos Reis |
|---|---|
| author |
Kimura, Kátia Setsuko Souza, Maria Luiza Rodrigues de Verdi, Rafaela Coradini, Melina Franco Mikcha, Jane Martha Graton Goes, Elenice Souza dos Reis |
| spellingShingle |
Kimura, Kátia Setsuko Souza, Maria Luiza Rodrigues de Verdi, Rafaela Coradini, Melina Franco Mikcha, Jane Martha Graton Goes, Elenice Souza dos Reis Acta Scientiarum. Technology Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia General Earth and Planetary Sciences General Physics and Astronomy General Engineering General Mathematics General Chemistry General Computer Science |
| author_sort |
kimura, kátia setsuko |
| spelling |
Kimura, Kátia Setsuko Souza, Maria Luiza Rodrigues de Verdi, Rafaela Coradini, Melina Franco Mikcha, Jane Martha Graton Goes, Elenice Souza dos Reis 1807-8664 1806-2563 Universidade Estadual de Maringa General Earth and Planetary Sciences General Physics and Astronomy General Engineering General Mathematics General Chemistry General Computer Science http://dx.doi.org/10.4025/actascitechnol.v39i1.29164 <jats:p>Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, taste, texture, color and physical aspect, with scores ranging between 6.70 and 7.96 of a hedonic scale of 9 score. An average score of 4 in a 5-score purchasing intention scale was obtained, or rather, tasters would probably buy the product. In the case of centesimal composition, inclusion affected (p <0.05) humidity (between 2.74 and 3.40%) and ash (between 0.31 and 1.01%) rates, with a quadratic effect; protein (between 5.35 and 7.12%) with positive linear effect; carbohydrates (between 72.64 and 75.79%) with negative linear effect. There was no difference (p >0.05) in lipids and calorie rates in the alfajores. Results show that the inclusion of up to 15% of a dehydrated mixture of salmon (10%) and tilapia (90%) in alfajores was greatly accepted and improved their nutrition values. Further, the product was also within the microbiological standards required by Brazilian sanitary laws. </jats:p> <b>Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia Acta Scientiarum. Technology |
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Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_unstemmed |
Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_full |
Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_fullStr |
Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_full_unstemmed |
Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_short |
Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_sort |
<b>nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| topic |
General Earth and Planetary Sciences General Physics and Astronomy General Engineering General Mathematics General Chemistry General Computer Science |
| url |
http://dx.doi.org/10.4025/actascitechnol.v39i1.29164 |
| publishDate |
2017 |
| physical |
111 |
| description |
<jats:p>Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, taste, texture, color and physical aspect, with scores ranging between 6.70 and 7.96 of a hedonic scale of 9 score. An average score of 4 in a 5-score purchasing intention scale was obtained, or rather, tasters would probably buy the product. In the case of centesimal composition, inclusion affected (p <0.05) humidity (between 2.74 and 3.40%) and ash (between 0.31 and 1.01%) rates, with a quadratic effect; protein (between 5.35 and 7.12%) with positive linear effect; carbohydrates (between 72.64 and 75.79%) with negative linear effect. There was no difference (p >0.05) in lipids and calorie rates in the alfajores. Results show that the inclusion of up to 15% of a dehydrated mixture of salmon (10%) and tilapia (90%) in alfajores was greatly accepted and improved their nutrition values. Further, the product was also within the microbiological standards required by Brazilian sanitary laws. </jats:p> |
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| author | Kimura, Kátia Setsuko, Souza, Maria Luiza Rodrigues de, Verdi, Rafaela, Coradini, Melina Franco, Mikcha, Jane Martha Graton, Goes, Elenice Souza dos Reis |
| author_facet | Kimura, Kátia Setsuko, Souza, Maria Luiza Rodrigues de, Verdi, Rafaela, Coradini, Melina Franco, Mikcha, Jane Martha Graton, Goes, Elenice Souza dos Reis, Kimura, Kátia Setsuko, Souza, Maria Luiza Rodrigues de, Verdi, Rafaela, Coradini, Melina Franco, Mikcha, Jane Martha Graton, Goes, Elenice Souza dos Reis |
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| description | <jats:p>Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, taste, texture, color and physical aspect, with scores ranging between 6.70 and 7.96 of a hedonic scale of 9 score. An average score of 4 in a 5-score purchasing intention scale was obtained, or rather, tasters would probably buy the product. In the case of centesimal composition, inclusion affected (p <0.05) humidity (between 2.74 and 3.40%) and ash (between 0.31 and 1.01%) rates, with a quadratic effect; protein (between 5.35 and 7.12%) with positive linear effect; carbohydrates (between 72.64 and 75.79%) with negative linear effect. There was no difference (p >0.05) in lipids and calorie rates in the alfajores. Results show that the inclusion of up to 15% of a dehydrated mixture of salmon (10%) and tilapia (90%) in alfajores was greatly accepted and improved their nutrition values. Further, the product was also within the microbiological standards required by Brazilian sanitary laws. </jats:p> |
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| spelling | Kimura, Kátia Setsuko Souza, Maria Luiza Rodrigues de Verdi, Rafaela Coradini, Melina Franco Mikcha, Jane Martha Graton Goes, Elenice Souza dos Reis 1807-8664 1806-2563 Universidade Estadual de Maringa General Earth and Planetary Sciences General Physics and Astronomy General Engineering General Mathematics General Chemistry General Computer Science http://dx.doi.org/10.4025/actascitechnol.v39i1.29164 <jats:p>Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, taste, texture, color and physical aspect, with scores ranging between 6.70 and 7.96 of a hedonic scale of 9 score. An average score of 4 in a 5-score purchasing intention scale was obtained, or rather, tasters would probably buy the product. In the case of centesimal composition, inclusion affected (p <0.05) humidity (between 2.74 and 3.40%) and ash (between 0.31 and 1.01%) rates, with a quadratic effect; protein (between 5.35 and 7.12%) with positive linear effect; carbohydrates (between 72.64 and 75.79%) with negative linear effect. There was no difference (p >0.05) in lipids and calorie rates in the alfajores. Results show that the inclusion of up to 15% of a dehydrated mixture of salmon (10%) and tilapia (90%) in alfajores was greatly accepted and improved their nutrition values. Further, the product was also within the microbiological standards required by Brazilian sanitary laws. </jats:p> <b>Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia Acta Scientiarum. Technology |
| spellingShingle | Kimura, Kátia Setsuko, Souza, Maria Luiza Rodrigues de, Verdi, Rafaela, Coradini, Melina Franco, Mikcha, Jane Martha Graton, Goes, Elenice Souza dos Reis, Acta Scientiarum. Technology, Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia, General Earth and Planetary Sciences, General Physics and Astronomy, General Engineering, General Mathematics, General Chemistry, General Computer Science |
| title | Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_full | Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_fullStr | Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_full_unstemmed | Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_short | Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_sort | <b>nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| title_unstemmed | Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia |
| topic | General Earth and Planetary Sciences, General Physics and Astronomy, General Engineering, General Mathematics, General Chemistry, General Computer Science |
| url | http://dx.doi.org/10.4025/actascitechnol.v39i1.29164 |