Flavored Amazonic pirarucu (Arapaima giga) waste flour (salted and sweet) for inclusion in food products
2022
Correa, Stefane Santos | Oliveira, Gislaine Gonçalves | dos Santos, Fabrício Vieira | Coradini, Melina Franco | de Souza Alves, Luiz Fernando | Matiucci, Marcos Antonio | Gasparino, Eliane | dos Reis Goes, Elenice Souza | Feihrmann, Andresa Carla | Souza, Maria Luiza Rodrigues de
This study aimed to develop flavored flours (salty and sweet) from Amazonic pirarucu waste (Arapaima gigas), include them in extruded snacks, and evaluate the nutritional, physicochemical, microbiological, and acceptance characteristics of these products. A standard flour was elaborated with pirarucu carcass, which presented 54.42% of protein and 7.24% of lipids, and from this, flavored flours were elaborated (salty and sweet). The standard flour had higher levels of protein, calcium, and phosphorus; and the salted one had higher levels of lipids. The fatty acids present in greater quantities were oleic (average of 32.21%), linolenic (average of 20.74%), and palmitic (average of 17.81%). The flavored flours were better accepted than the standard flour, for all sensory attributes and purchase intention. The snacks with sweet flour, despite better results in the sensory attributes of color, aroma, and flavor, were the ones that presented the lowest content of protein and ash, when compared to those with inclusion of standard flour. It is concluded that the pirarucu waste can be used for producing flavored flours and extruded snacks, with the purpose of improved food products.
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