Preparation of Extruded Snacks with Flavored Flour Obtained from the Carcasses of Nile Tilapia: Physicochemical,Sensory, and Microbiological Analysis |
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| Authors: | Alex P Justen Antonio R G Monteiro Jane M G Mikcha Eliane Gasparino Ádina B Delbem |
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| Institution: | 1. Animal Science Department, State University of Maringá, Maringá, Brazil;2. Food Engineering Department, State University of Maringá, Maringá, Brazil;3. Clinical Analyses and Biomedicine Department, State University of Maringá, Maringá, Brazil;4. Embrapa Pantanal, Corumbá, Mato Grosso do Sul, Brazil |
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| Abstract: | This study aimed to develop extruded snacks including flour obtained from Nile tilápia carcasses, and then evaluate the chemical composition, colorimetry, thiobarbituric acid reactive substances, and microbiology. There was a significant increase in the levels of crude protein, ether extract, ash, and minerals, as well as a reduction in carbohydrates as more flour was included in the snacks. Increased levels of flavored flour caused reduction in the brightness of snacks. Oxidative rancidity was not detected in snacks. The inclusion of flour improved the nutritional value of extruded snacks without changing sensory characteristics. Microbiologically, the snacks are suitable for human consumption. |
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| Keywords: | Corn chips minerals smoking waste filleting |
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