Avaliação sensorial e absorção de gordura de diferentes formulações de almôndegas de polpa de tilápia do Nilo (Oreochromis niloticus)

Abstract

This experiment aims to sensory evaluation and absorption of fat in different formulations of meatballs of tilápia do Nilo pulp. It was used the simplex-centroid statistical experimental design for three components, oat flour, amaranth and quinoa, which generated 9 experiments. It was developed a formulation control containing wheat flour only. The dependent variables were the objective color (L *, a * and b *), pH, weight loss by cooking (WLC) and lipid content. Only the variables objective color (ΔE), which are the values of objective color of Experimental Delineation samples compared to the control sample values and lipid content (AG) differed significantly and generated an optimized formulation containing 20.59% of oats, 30.00% amaranth and 49.41% amaranth. The average pH of the samples varied between 6.30 and 6.10 the no significant difference between experiments. The experiments had a yield of approximately 80%, that is, a PPC which ranged from 15.68% to 20.22% and there was no significant difference. The optimized formulation presented a theoretical lipid content of 0.59%, and a ΔE value of 4.5 and a control sample the lipid content was 2.93% and the ΔE value of 1.97. The optimized formulations and control were subjected to sensory evaluation by the Hedonic scale testing and 95 non-trained panelists evaluated the overall assessment of attributes, flavor, color and texture. Attributes, texture and overall assessment showed significant difference, and the scores were 6.73 and 5.89 for the control formulation, and 7.11 and 7.26 for the optimized, respectively. Thus resulting in a finished product sensory accepted to healthy nutritional characteristics with added fibers and reduced fat .