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- Title
DESENVOLVIMENTO E CARACTERIZAÇÃO DE BOLOS DE CHOCOLATE E DE CENOURA COM FILÉ DE TILÁPIA DO NILO (OREOCHROMIS NILOTICUS).
- Authors
VEIT, Juliana Cristina; de FREITAS, Maiara Brusco; dos REIS, Elenice Souza; de Queiroz MOORE, Otto; FINKLER, Joana Karin; BOSCOLO, Wilson Rogerio; FEIDEN, Aldi
- Abstract
In the human nutrition, fi sh is a high biological value protein source with a suitable balance of essential amino acids and contain vitamins and minerals essential to the organism. This study aimed to develop tilápia fi llet cakes, offering healthier products, differentiated and acceptable for school age children. Two sweet cakes were prepared, a chocolate and carrot one containing tilápia fi llet. After the preparation their moisture, protein, fat, ash and carbohydrates content were analyzed. To verify the processing and hygiene conditions were carried search of coliforms at 45°C, count of positive Staphylococcus coagulase, presence of Salmonella sp, mold and yeast were counted and the total count of mesophilic aerobic bacteria. Furthermore, to determine the acceptability of these products, a sensory analysis was performed with 20 students in a public school. It was observed that there was an increase in protein, especially in chocolate cake, and a reduction on levels of lipids in the cakes containing tilápia fi llet. The results of microbiological tests are within the limits established by law and sensory analysis showed high indices of acceptability of the cakes by the children, above 88%. Therefore, it is possible to include fi sh in school meals through these products and encourage its consumption.
- Subjects
NUTRITION; PROTEINS; VITAMINS; MINERALS; FISH fillets; TILAPIA; LIPIDS
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, Vol 23, Issue 3, p427
- ISSN
0103-4235
- Publication type
Article