MARIANA MANFROI FUZINATO

Título da Tese: DESENVOLVIMENTO E AVALIAÇÃO SENSORIAL DE BISCOITO COM ADIÇÃO DE FARINHA DE TILÁPIA DO NILO ALIMENTADAS COM HOMEOPATILA 100®

Orientador: Prof. Dr. Lauro Daniel Vargas Mendes

 Data da Defesa: 14/12/2015

RESUMO GERAL

Homeopathy is a system of complementary and alternative medicine with easy applications and extensive clinical literature. Homeopathic products are manufactured by dynamization which consists of sequential dilutions, by shaking, in small volumes, with applications in human and animal diets. The homeopathic product Homeopatila 100® has been prepared to decrease stress in production and to guarantee the wellbeing of animals. Production estimates for world aquaculture in 2030 lie between 79 and 110 million tons of fish, with a significant increase in the production of the Nile tilapia (Oreochromis niloticus). The Nile tilapia is the most cultivated fresh water fish in Brazil. According to the Brazilian Ministry of Fisheries and Aquaculture, production exceeds 253 million tons in 2011. Products that would use processing wastes derived from human consumption should be developed. Current research evaluates the performance of the Nile tilapia fed on diets with the homeopathic complex Homeopatila 100®, coupled to the physical, chemical, technological and sensorial quality of flour and biscuits (grissini) manufactured with by-products of the fish. Experimental design was completely randomized with two treatments (4 replications each): control (TC), to which were added 40 mL of hydro-alcohol solution (alcohol 30° GL) for each kilo of diet and homeopathic treatment (TH) to which were added 40 mL of the homeopathic complex Homeopatila 100® for each kilo of diet, provided to reverted male fingerlings, during 84 hours. Fish were fed ad libitum twice a day (9h and 16h) on diets with 32% crude protein. The homeopathic complex was added to the diet very week by a manual sprinkler; the diet was then homogenized and dried at room temperature, removing it periodically for 24h. At the end of the experiment the animals were collected, anaesthetized in containers with ice, killed by severing the spine medulla and classified by treatment and replication. Whole fish were weighed and measured; the head was removed, washed, weighed and vacuum-packed in polyethylene bags. The spine was extracted from the carcass, weighed and vacuum-packed in polyethylene bags. All samples were stored at -18oC till flour was obtained. The flour from the Nile tilapia was manufactured from the head and spine which were cooked in a pressure cooker during one hour; the water was then removed and residues were pressed in a manual food press and ground in a stainless steel mill. The mass was placed in a baking sheet and placed in an oven for 24 h at 60º C. The product was ground in a Willey mill and sieved in a 60 mesh. Flour was weighed, vacuum-packed in polyethylene bags and stored at -18oC until the grissini are prepared. Grissini (biscuits) were manufactured with 5%, 10% and 15% inclusion of FTN (Nile tilapia flour) to replace wheat flour to evaluate the 10 applicability of Nile tilapia flour (NTF) for the two treatments. The physical, chemical, technological and sensorial characteristics of the biscuits were evaluated. The sensorial evaluation of the grissini was done in three different stages: selection of the best inclusion rate of Nile tilapia flour in the formulation of the biscuits; determination of a perceptible difference in the taste of the grissini when the flour from different treatments had been included through a discriminating test with selected judges; the verification of preference of possible biscuit consumers. Fish fed on diet with homeopathic complex Homeopatila 100® revealed a final total weight significantly higher (p<0.05) when compared to the animals in the control group. The homeopathic complex did not affect significantly (p<0.05) the physical, chemical and technological characteristics of FTN. Biscuits with 5 and 10% flour of the Nile tilapia had the best scores in sensorial attributes, without any significantly minimum difference between them (p<0.05). There was no significant sensorial difference between the grissini prepared with the flour of the Nile tilapia in both treatments with regard to the discriminatory and acceptability test. Keywords: Oreochromis niloticus; Aquaculture; Homeopathy; Quality; Affective test; Discriminatory test; Selection of judges

Artigos Publicados Vinculados a Tese:

https://academicjournals.org/journal/AJPP/article-abstract/1B50D5A54534