Elaboração de bolo de laranja adicionado com diferentes concentrações de farinha de carcaça de Tilápia do Nilo (Oreochromis niloticus)

• Autor(a) principal: Follmann, Adriana Maria Centenaro
• Data de Publicação: 2013
• Outros Autores: Centenaro, Andressa Inez
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
• Texto Completo: http://repositorio.utfpr.edu.br/jspui/handle/1/13338
• topic: Reaproveitamento (Sobras, refugos, etc.); Alimentos - Avaliação sensorial; Farinha de peixe; Recycling (Waste, etc.); Food - Sensory evaluation; Fish meal; Tecnologia em Alimentos

Brazil has one of the lowest rates of fish consumption. The national average is 7-8 kg / inhabitant / year, which is far below the world´s average of 15.8 kg / person / year. Tilapia is indicated on intensive cultivation, it´s chemical composition contains high protein, mineral and fat as a source of fatty acids. The waste generated by fish processing industries can be availed in flour processing, being an income option for industries. The cake is acquiring an increasing importance when it comes to consumption and marketing within the bakery industry. The present work aims to develop a food product as an orange cake, added with tilapia´s carcass evaluating it´s physico-chemical, microbiological and physical-chemical aspects, microbiological and the sensory attributes as well. The fish carcass flour yield was 15.36%, moisture, protein and ash 2.83% ± 0.0003, 44.92% and 32.93% ± 0.0018 ± 0.0019 respectively. Lipid content showed 5.43% ± 0.29. The levels of calcium was 2.42bela %± 0.127. The values of pH and water activity were to 7.1 ± 0.1414 and 0.1217 ± 0.0111, respectively. Using statistical analysis of variance (ANOVA), it was concluded that there is a statistically significant difference between the samples evaluated in relationship to moisture, acidity, pH, water activity and color at 5%. For lipid levels, no significant difference between the samples and the measure that increases the amount of fish carcass flour in the formulations, decreases lipid content. For microbiological parameters of fish carcass flour and three formulations of cake, the results were within the limits required by the legislation, indicating that the raw materials and the cakes were prepared in the standards of the Good Manufacturing Practices. The sensory analysis included 120 consumers, and The data were subjected to analysis of variance (ANOVA) to verify significant differences (Tukey´s Test) with 5% significance, and there were no significant difference between samples considering the color. Through the acceptance data it was observed that all tests had a good acceptance rate above 70% which means that the products may present a good consumer acceptance.