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The study aimed to evaluate whether the addition of pequi increases the nutritional value of meatballs made with piranha and pacu fillets. Piranhas were obtained from the colony of fishermen; pacu with the fish farmer and the pequis were collected in nature. Fish were filleted and triturated, and the resulting masses were used to prepare 4 types of meatballs: piranha fillet with 2.0% pequi pulp, piranha fillet without pequi pulp, pacu fillet with with 2.0% pequi pulp, and pacu fillet without pequi pulp. After preparation, acceptance, purchase intention and frequency of consumption were evaluated with untrained tasters. Chemical composition parameters evaluated were crude protein, lipids, ash, moisture, carotenoids and antioxidant activity. Results of acceptability for all formulations were similar. The chemical composition of piranha meatballs presented differences (p < 0.05) for lipids and carotenoids. Pacu meatballs showed no difference (p > 0.05) for moisture, carotenoids, and antioxidant activity. The addition of pequi did not alter the organoleptic characteristics, however increased the nutritional values, therefore, it can add value to the product to be marketed and be more nutritionally attractive to the consumer. [ABSTRACT FROM AUTHOR]

Currently, health and well-being are focus of research in the food industry, which should contribute to the proper functioning of the human body and confer other beneficial functions to it, thus, evidence the consumption of functional foods, such as yogurt. Açaí (Euterpe oleracea) is widely distributed in Brazil, and the fruit can be consumed after processing or added to other foods, such as yoghurt. Therefore, this study aims to elaborate yoghurts and supplements of prebiotics, to evaluate their sensory acceptance and physical and chemical characteristics. Four formulations of açaí yogurt were formulated: F1 (yogurt with fiber addition and 10% of pulp), F2 (yogurt without addition of fibers and 10% of pulp), F3 (yogurt with fiber addition and 20% of pulp) and F4 (fiberless yogurt with 20% pulp). The yogurts were submitted to pH, water activity, instrumental color, soluble solids (TSS), sensory acceptability and purchase intention analyzes. Higher concentrations of pulps obtained products with lower Luminosity values (L *), but there was no variation of the SST and pH. Thus, a product with good sensory acceptability and physical and chemical characteristics was obtained. [ABSTRACT FROM AUTHOR]

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Copyright of Ambiência is the property of Revista Ambiencia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)