Addition of different tuna meal levels to pizza dough

Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.). In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0%) or with the ad...

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Main Authors: Daniel Abreu Vasconcelos Campelo, Maria Luiza Rodrigues de Souza, Lorena Batista de Moura, Tadeu Orlandi Xavier, Grazyella Massako Yoshida, Elenice Souza dos Reis Goes, Jane Martha Graton Mikcha
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL)
Series:Brazilian Journal of Food Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100405&lng=en&tlng=en
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spelling doaj-c4930d232c9147d9ae75b5bc927843412020-11-24T22:37:21ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology 1981-672320010.1590/1981-6723.1416S1981-67232017000100405Addition of different tuna meal levels to pizza doughDaniel Abreu Vasconcelos CampeloMaria Luiza Rodrigues de SouzaLorena Batista de MouraTadeu Orlandi XavierGrazyella Massako YoshidaElenice Souza dos Reis GoesJane Martha Graton MikchaAbstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.). In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0%) or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%), total lipid (4.63 to 5.89%) and ash (2.54 to 3.54%) contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05) alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100405&lng=en&tlng=enAtum despadronizadoMassa alimentíciaÔmega-3Tecnologia do pescado
collection DOAJ
language English
format Article
sources DOAJ
author Daniel Abreu Vasconcelos Campelo
Maria Luiza Rodrigues de Souza
Lorena Batista de Moura
Tadeu Orlandi Xavier
Grazyella Massako Yoshida
Elenice Souza dos Reis Goes
Jane Martha Graton Mikcha
spellingShingle Daniel Abreu Vasconcelos Campelo
Maria Luiza Rodrigues de Souza
Lorena Batista de Moura
Tadeu Orlandi Xavier
Grazyella Massako Yoshida
Elenice Souza dos Reis Goes
Jane Martha Graton Mikcha
Addition of different tuna meal levels to pizza dough
Brazilian Journal of Food Technology
Atum despadronizado
Massa alimentícia
Ômega-3
Tecnologia do pescado
author_facet Daniel Abreu Vasconcelos Campelo
Maria Luiza Rodrigues de Souza
Lorena Batista de Moura
Tadeu Orlandi Xavier
Grazyella Massako Yoshida
Elenice Souza dos Reis Goes
Jane Martha Graton Mikcha
author_sort Daniel Abreu Vasconcelos Campelo
title Addition of different tuna meal levels to pizza dough
title_short Addition of different tuna meal levels to pizza dough
title_full Addition of different tuna meal levels to pizza dough
title_fullStr Addition of different tuna meal levels to pizza dough
title_full_unstemmed Addition of different tuna meal levels to pizza dough
title_sort addition of different tuna meal levels to pizza dough
publisher Instituto de Tecnologia de Alimentos (ITAL)
series Brazilian Journal of Food Technology
issn 1981-6723
description Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.). In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0%) or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%), total lipid (4.63 to 5.89%) and ash (2.54 to 3.54%) contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05) alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.
topic Atum despadronizado
Massa alimentícia
Ômega-3
Tecnologia do pescado
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100405&lng=en&tlng=en
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