Roll enriched with Nile tilapia meal: sensory, nutritional, technological and microbiological characteristics

Unravelling the nutritional and health benefits of wheat bread enriched with meat powder from laying hen fed diet with insect (Hermetia illucens) meal

Wheat bread is among stable foods that are nutritionally imbalanced, thus enrichment is crucial. We evaluated the nutritional impact of high-valued wheat bread enriched with varying levels of meat powder from hen fed diet with insect (Hermetia illucens)-based meal. Crude protein and ash in bread increased with increasing inclusion of meat powder. Limiting amino acids like lysine and threonine in enriched bread products increased by 3.0-4.5 and 1.8-3.1-folds, respectively. Omega 3 fatty acids were significantly enhanced in bread fortified with meat powder. Vitamins (retinol, nicotinic acid, and pantothenic acid) were significantly increased in supplemented bread products. Iron, zinc, and calcium increased by 1.1, 1.2 and 3.0-folds in enriched bread with 30% meat powder. Colour, flavour and overall acceptability of breads prepared with 25 and 30% meat powder were highly ranked. Our findings demonstrate that meat powder (i.e., from hen fed insect-based diets) enrichment would provide added health and nutritional benefits to bread products without having adverse effects on any functional or sensory properties. Thus, this could be a novel strategy and trend for improving bread products, that might generate increasing demand for a healthier consumer-oriented lifestyle.

Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products

The production of fish flour is an alternative for better use of the raw material, although it is rarely used in instant food. Thus, the aimed of this study was to evaluate Oreochromis niloticus (Nile tilapia) and Cynoscion virescens (croaker) fillets and the elaboration of flour with filleting by-products for inclusion in food products. Carcasses and heads of the two fish species were cooked, pressed, ground, subjected to drying and re-grinding to obtain standardized flours. These carcass flours were seasoned (sweet and salted). This study was organized into two experimental tests: Test 1: Yield, physicochemical and microbiological analyzes of fillets and flours made from carcass and head of Nile tilapia and croaker; Test 2: Seasoned flours made from Nile tilapia carcasses. There was a difference in fillets yield, where the croaker demonstrated 46.56% and the Nile tilapia 32.60%. Nile tilapia fillets had higher protein content (17.08%) and lower lipid content (0.89%) compared to croaker fillets (14.21 and 4.45%). Nile tilapia backbone flour had the highest protein content (55.41%) and the croaker the highest ash (45.55%) and the lowest Nile tilapia (28.38%). The head flours had lower protein contents (39.86%). Flours produced with croaker backbone had higher levels of calcium and phosphorus (9.34 and 9.27%). However, Nile tilapia backbone flour showed higher contents of essential amino acids. These flours demonstrated a fine granulometry (0.23 to 0.56 mm). Seasoned flours demonstrated interaction between fish species and flavors for moisture, ash, carbohydrates, calcium and phosphorus. The highest protein content (29.70%) was for Nile tilapia flour sweet flours (31.28%) had higher protein content, while salted lipids (8.06%). Nile tilapia has a lower fillet yield, although with a high protein content and low lipid content. Comparing the flours made from filleting by-products, the backbone flour has better nutritional quality, with Nile tilapia being superior to that of croaker, especially in terms of protein and amino acids.

Flavored Amazonic pirarucu (Arapaima giga) waste flour (salted and sweet) for inclusion in food products

This study aimed to develop flavored flours (salty and sweet) from Amazonic pirarucu waste (Arapaima gigas), include them in extruded snacks, and evaluate the nutritional, physicochemical, microbiological, and acceptance characteristics of these products. A standard flour was elaborated with pirarucu carcass, which presented 54.42% of protein and 7.24% of lipids, and from this, flavored flours were elaborated (salty and sweet). The standard flour had higher levels of protein, calcium, and phosphorus; and the salted one had higher levels of lipids. The fatty acids present in greater quantities were oleic (average of 32.21%), linolenic (average of 20.74%), and palmitic (average of 17.81%). The flavored flours were better accepted than the standard flour, for all sensory attributes and purchase intention. The snacks with sweet flour, despite better results in the sensory attributes of color, aroma, and flavor, were the ones that presented the lowest content of protein and ash, when compared to those with inclusion of standard flour. It is concluded that the pirarucu waste can be used for producing flavored flours and extruded snacks, with the purpose of improved food products.