Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P <...

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Bibliographic Details
Published in:PloS one 2018-05, Vol.13 (5), p.e0196665-e0196665
Main Authors: Monteiro, Maria Lúcia G, Mársico, Eliane T, Soares Junior, Manoel S, Deliza, Rosires, de Oliveira, Denize C R, Conte-Junior, Carlos A
Format: Article
Language:English
Subjects:
Acceptance tests
Analysis
Aroma
Bakeries
Biology and Life Sciences
Bread
Carbohydrates
Consumer behavior
Consumer preferences
Consumer research
Dietary fiber
Fish
Flavor
Flour
Food science
Formulations
Medicine and Health Sciences
Methods
Microwaves
Physical Sciences
Polyethylene
Proteins
Sensory evaluation
Social Sciences
Teeth
Tilapia
Wheat
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Summary:Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0196665