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Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit
Ana Beatriz Benevides1, Rodrigo Pinheiro Crasto Amaral2, Eloá Dandara Carvalho da Silva2
1Department of Consumer Sciences, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil.
Research Background:
Spotted goatfish (Pseudupeneus maculatus) is of significant economic importance on the coast of Pernambuco, Brazil, being relevant in domestic and export markets. The fish is exported in different forms, whole, gutted, and as fillets, generating protein-rich waste. This study aims to produce a protein concentrate from spotted goatfish and add value by developing a nutritious, high-protein snack. In addition, passion fruit peel flour was used to improve the fiber content of the product.
Experimental Approach:
The snacks were formulated with sour cassava starch, corn meal, condiments, 0 or 5 % spotted goatfish protein concentrate, and 0 or 2 % passion fruit peel flour. The physicochemical, microbiological and sensory properties of the products were compared.
Results And Conclusions:
The products met microbiological standards for quality and safety. The snacks with added spotted goatfish protein concentrate had higher protein content than the control. Additionally, the use of passion fruit peel flour improved the texture and acceptability of the snack.
Novelty And Scientific Contribution:
The scientific contribution of this study is the improvement of snacks using co-products from the fish and juice industries, resulting in a product with improved nutritional quality in terms of protein and fiber. In addition, the use of agricultural waste supports greater sustainability.
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