Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

• Published in: PloS one Vol. 11; no. 12; p. e0168270
• Main Authors: Monteiro, Maria Lúcia G, Mársico, Eliane T, Soares, Junior, Manoel S, Magalhães, Amanda O, Canto, Anna Carolina V C S, Costa-Lima, Bruno R C, Alvares, Thiago S, Conte, Junior, Carlos A
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 14-12-2016; Public Library of Science (PLoS)
• Subjects: Amino acid composition; Amino acids; Amino Acids - chemistry; Animals; Biology and Life Sciences; Bread; Carbonyls; Color; Cooking; Corrosion resistance; Dietary Supplements; Fatty acids; Fatty Acids - chemistry; Fish; Flour; Flour - analysis; Food Handling; Food industry; Food processing industry; Food science; Food, Fortified - analysis; Formulations; Glycemic index; Hydrogen-Ion Concentration; Lipid peroxidation; Lipids; Lipids - chemistry; Medicine and Health Sciences; Nutritional aspects; Nutritive Value; Oreochromis niloticus; Oxidation; Oxygen - chemistry; Pasta; Pasta products; pH effects; Physical Sciences; Polyunsaturated fatty acids; Proteins; Proteins - chemistry; Shelf life; Storage; Storage stability; Supplementation; Temperature; Tilapia; Triticum - chemistry; Triticum aestivum; Unsaturated fatty acids; Water activity; Wheat; Brazil; United States > US; Rio de Janeiro Brazil
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0168270

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.