Impact of the Replacement of Wheat Flour by Oat, Amaranth, and Quinoa Flours in Tilapia Balls

The impact on physicochemical and sensory characteristics of tilapia balls where wheat was replaced by oat, quinoa, and amaranth flours was evaluated. The replacement of wheat flour by other flours decreased the cooking loss and lipid absorption and increased the overall acceptance. The optimized fo...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2020-10, Vol.29 (9), p.850-864
Main Authors: Teixeira, Heloisa, Ciola, Carlos Alexandre, Nespeca, Lucas De Souza, da Silva, Tamires Barlati Vieira, Bona, Evandro, Marques, Leila Larisa Medeiros, Droval, Adriana Aparecida, Reitz Cardoso, Flávia Aparecida, Fuchs, Renata Hernandez Barros
Format: Article
Language:English
Subjects:
Amaranth
By-products
Colour
Cooking
Fish
Fishery products
Flavor
Flavour
Flour
Freshwater fishes
industrialized products
Lipids
Quinoa
sensometrics
Sensory evaluation
Sensory properties
Tilapia
Wheat
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Summary:The impact on physicochemical and sensory characteristics of tilapia balls where wheat was replaced by oat, quinoa, and amaranth flours was evaluated. The replacement of wheat flour by other flours decreased the cooking loss and lipid absorption and increased the overall acceptance. The optimized formulation should contain 20.59% oat, 30% amaranth, and 49.41% quinoa. It was possible to characterize the samples regarding color, crunchiness, succulence, fish flavor, and oiliness. It is possible to replace wheat flour with oat, quinoa, and amaranth in the tilapia balls, with benefits to consumers and low impact on the sensory characteristics.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2020.1813859