RESUMO O objetivo desse estudo foi avaliar a aceitabilidade de snacks de milho, contendo diferentes concentrações de camarão em pó. Foram elaboradas cinco formulações de snacks sendo: controle (sem camarão em pó), F1, F2, F3 e F4, adicionadas de camarão em pó a 2%, 4%, 8% e 16%, respectivamente. As matérias-primas foram submetidas ao processo de extrusão termoplástica em uma extrusora de rosca simples e matriz radial de 3 mm. Os snacks obtidos foram avaliados quanto a sua composição centesimal, quantificação e qualificação de minerais e submetidos à análise sensorial. Os parâmetros sensoriais avaliados foram: sabor, aroma, cor, textura e aceitação global, sabor ideal de camarão e atitude de compra realizada com um painel de 107 julgadores não treinados da Universidade Estadual de Maringá. De acordo com os resultados obtidos, a adição do camarão em pó proporcionou incremento maior no valor proteico e mineral dos snacks, com destaque para o teor de fósforo. A partir da aceitabilidade dos snacks, observou-se que, dentre os atributos sensoriais analisados, assim como a intenção de compra do produto, a elaboração de extrusados adicionados de camarão em pó é viável, para obtenção de produtos sensorialmente aceitos. A aplicação de 9,65% de camarão em pó à formulação confere o sabor ideal de camarão ao produto, de acordo com os resultados das análises sensoriais realizadas.

ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107 untrained judges from the State University of Maringá. According to the results, the addition of powdered shrimp resulted in a greater increase in the protein and mineral value, especially the phosphorus content. From the acceptability of the snacks, it was found that for the sensory attributes under analysis, as well as purchase intention, the preparation of extrudates with added powdered shrimp to obtain products of sensory acceptance is viable. According to the results of the sensory analysis, the addition of 9.65% powdered shrimp to the formulation gives the product an ideal shrimp taste.

Abstract This study evaluated the chemical composition, fatty acid profile, technological quality, sensory profile and microbiological characteristics of rolls with inclusion of 0, 5, 10 and 15% meal prepared with tilapia carcasses. Moisture and carbohydrate content were linearly reduced (P < 0.05) with increasing inclusion of tilapia meal, but a linear increase (P < 0.0001) was observed in protein (9.91 to 14.30%) and ash (1.74 to 4.65%) content. Lipids and calorific value of the rolls were not affected (P > 0.05) by inclusion levels, but 15% tilapia meal resulted in greater amount of polyunsaturated fatty acids (4.63%) in relation to 0% inclusion (4.46%). There was a linear increase (P < 0.0001) in the firmness of the breads (3.65 to 13.17N) and a linear decrease (P < 0.001) in volume and specific volume. Sensory attributes showed a negative linear effect (P < 0.01), with acceptance rates ranging from 85.24% (0% inclusion) to 70.57% (15% inclusion). It can be concluded that the inclusion of 5 to 15% tilapia meal in roll is effective to increase the protein, mineral matter, polyunsaturated fatty acids and the firmness of the roll, in addition to reducing carbohydrates and volume. Considering the reduction in sensory acceptance, it is recommended to use up to 10% tilapia meal in rolls.

Abstract The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different between the inclusion levels; crude protein and ash increased linearly, carbohydrates reduced linearly, according to increasing levels of inclusion. There was an increase in n-3 and n-6 fatty acids with the inclusion of mix in lasagna. Between lasagna prepared with different sauces (tuna, chicken and bolognese), and pasta with 15% mix, it was observed that tuna lasagna had lower moisture content and higher protein, lipids, ash, carbohydrates and calories. All lasagna showed optimal sensory acceptance, indicating that the inclusion of 15% dried mix of tilapia and tuna in the pasta is feasible to improve the nutritional composition of lasagna.

Na produção de extrusados de milho, a indústria usualmente emprega o grits, que consiste no milho limpo, degerminado e moído em granulometria média. Entretanto, visando à redução dos custos de produção, fabricantes de snacks extrusados de milho vêm utilizando o fubá em substituição ao grits, devido ao menor custo apresentado por este. O objetivo deste trabalho foi verificar a influência da granulometria do milho sobre o índice de expansão dos snacks, sua textura e aceitação sensorial. Para isso, foram utilizadas três diferentes granulometrias do milho moído, sendo: grits, fubá mimoso e fubá mimoso fino. O índice de expansão radial foi analisado pela razão entre o diâmetro médio do snack e o diâmetro da matriz utilizada, a textura foi analisada em texturômetro, modelo Texture Analyser TA-XT Plus (Stable Micro Systens). A partir dos resultados obtidos, houve a confirmação da influência da granulometria nos parâmetros físicos, entretanto, não ocorreu alteração na aceitação do produto, indicando, desta forma, ser viável a substituição do grits pelo fubá na produção de snacks sob o ponto de vista do produto final.

In order to produce extruded corn snacks, industry has usually employed grits (clean, degerminated corn, milled to a medium particle size). However, aiming at reducing production costs, extruded corn snack producers have been replacing grits by corn flour due to lower costs. The objective of this study was to assess the influence of corn particle size on the snack expansion rate, texture and sensory acceptance. Thus, three different milled corn particle sizes were used in this study: grits, mimoso corn flour and fine mimoso corn flour. The expansion rate was analyzed from the ratio between the mean snack diameter and the diameter of the matrix used, and the texture was analyzed using aTA-XT Plus Texture Analyser (Stable Micro Systems) with the WB-12 probe. The results obtained proved the influence of particle size on the physical parameters, but there was no change in product acceptance, indicating the feasibility of replacing grits by corn flour to produce snacks, when considering the final product.