Snacks e biscoitos elaborados com subprodutos dos processamentos de tilápia e de arroz

• Ano de defesa: 2017
• Autor(a) principal: Magalhães, Amanda Oliveira
• Orientador(a): Marsico, Eliane Teixeira
• Banca de defesa: Marsico, Eliane Teixeira, Silva, Flávio Alves da, Oliveira, Tatianne Ferreira de, Chaves, Alline Emannuele
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EA)
• Departamento: Escola de Agronomia - EA (RG)
• País: Brasil
• Palavras-chave em Português: Oreochromis niloticus; Filetagem da tilápia; Grãos de arroz quebrado; Subprodutos; Qualidade tecnológica; Aceitação sensorial
• Palavras-chave em Inglês: Oreochromis niloticus; Filleting of tilapia; Rice; Fish; Rice grains broken; By-products; Technological quality; Sensory acceptance
• Área do conhecimento CNPq: CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/9959

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.