getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.63.04.25.8776 Article in press

Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit (Passiflora edulis) Shell Flour

Ana Beatriz Benevides1orcid tiny, Rodrigo Pinheiro Crasto Amaral2orcid tiny, Eloá Dandara Carvalho da Silva2orcid tiny, Maria Inês Sucupira Maciel1orcid tiny, Neide Kazue Sakugawa Shinohara3orcid tiny, Maria Beatriz de Abreu Gloria4orcid tiny and NPaulo Roberto Campagnoli de Oliveira Filho2*orcid tiny

1Department of Consumer Sciences, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil

2Department of Fisheries and Aquaculture, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil

3Department of Rural Technology, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil

4Postgraduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia – UFBA, Rua Augusto Viana, s/n - Palácio da Reitoria, CEP: 40110-909, Salvador, BA, Brazil

cc by Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 13 July 2024

Accepted: 13 July 2025

Keywords:

added value; fish co-products; protein supplementation; fiber supplementation; ready-to-eat foods; sustainability

Summary:

Research background. Spotted goatfish (Pseudupeneus maculatus) is of great economic importance on the coast of Pernambuco, Brazil, being relevant in the internal and exportation markets. The fish is exported in different forms, as a whole, gutted, and fillets, generating protein-rich waste. The present study aimed to produce protein concentrate from spotted goatfish and add value by developing a nutritional, high-protein snack. In addition, the flour of passion fruit peel was used to improve the fiber content in 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 products were compared regarding the physico-chemical, microbiological, and sensory aspects.

Results and conclusions. The products complied with microbiological parameters for quality and safety. The snacks with added spotted goatfish protein concentrate had higher protein content than the control. Furthermore, 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 constitutes the improvement of snacks using co-products from the fish and juice industries, generating a product with improved nutritional quality concerning protein and fiber. In addition, the use of agricultural waste fits with improved sustainability.

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