title: Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.
abstract: Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.
authors.affiliation: Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil.
authors.forename: Maria Lúcia G
authors.initials: ML
authors.lastname: Monteiro
authors.affiliation: Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil.
authors.forename: Eliane T
authors.initials: ET
authors.lastname: Mársico
authors.affiliation: Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás, Goiânia, Brazil.
authors.forename: Manoel S
authors.initials: MS
authors.lastname: Soares
authors.affiliation: Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás, Goiânia, Brazil.
authors.forename: Amanda O
authors.initials: AO
authors.lastname: Magalhães
authors.affiliation: Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil.
authors.forename: Anna Carolina V C S
authors.initials: AC
authors.lastname: Canto
authors.affiliation: Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil.
authors.forename: Bruno R C
authors.initials: BR
authors.lastname: Costa-Lima
authors.affiliation: Institute of Nutrition, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Thiago S
authors.initials: TS
authors.lastname: Alvares
authors.affiliation: Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil.|Institute of Chemical, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Conte
mesh_terms: D000596:Amino Acids / Q000737:chemistry; D000818:Animals; D003116:Color; D003296:Cooking; D019587:Dietary Supplements; D005227:Fatty Acids / Q000737:chemistry; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D005527:Food, Fortified / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000737:chemistry; D009753:Nutritive Value; D010100:Oxygen / Q000737:chemistry; D011506:Proteins / Q000737:chemistry; D013696:Temperature; D017210:Tilapia; D014908:Triticum / Q000737:chemistry
chemical_list: D000596:Amino Acids; D005227:Fatty Acids; D008055:Lipids; D011506:Proteins; D010100:Oxygen