Elaboração de pão de milho com diferentes concentrações de farinha de carcaça de Tilápia do Nilo (Oreochromis niloticus)

Abstract

Nile tilapia carcass flour added to corn bread gives consumers nutritional satisfaction and distinctive flavor, bringing benefits to health and environmental sustainability. Tilapia is a fish that offers good quality protein, is the second species of freshwater most created in Brazil. This study aimed at obtaining fishmeal from waste filleting of Nile tilapia and corn bread with different concentrations of substrate tilapia flour, performing, physico-chemical analysis, microbiological analysis of both duplicate and sensory analysis of corn bread. A meal of fish carcass yield was 10.27%. For physico-chemical analysis of the flour moisture content was 2.15 ± 0.40, 65.00 ± 0.01 protein, ash 25.15 ± 0.14, 9.22 ± 1.39 lipids, activity of water (Aw) of 0.30 ± 0.03, pH 0.14 ± 6.8 and carbohydrate 1,52 ± 0,02. Color analysis for L * (75.44 ± 0.17), a * (0.46 ± 0.05) and b * (22.49 ± 0.19) and TBARS were also performed on days 0, 30, 60 and 90, ranging from 0.23 ± 0.01 to 0.73 ± 0.01. Three formulations were obtained of corn bread, represented for T10, T15 and T20 with 10, 15 and 20% replacement the wheat flour by tilapia flour and T0 a formulation without the addition of tilapia flour. For the corn bread held analysis of protein, lipid, moisture, ash, pH, water activity (Aw), carbohydrate and color, performing within the parameters required by the regulations. The results obtained for microbiological analysis for flour and for the corn bread were within the permissible limits. Sensory analysis was performed with 120 not trained panelists who evaluated the acceptability and purchase intent. The data on sensory and physico-chemical analysis of corn bread and flour TBARS were submitted to analysis of variance (ANOVA) and to verify significant differences (Tukey) with 5% significance. All formulations present acceptability rate above 70%, indicating good acceptability, we can add 20% of tilapia carcass flour on corn bread that it will have good acceptability.