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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 Benevides1, Rodrigo Pinheiro Crasto Amaral2
, Eloá Dandara Carvalho da Silva2
, Maria Inês Sucupira Maciel1
, Neide Kazue Sakugawa Shinohara3
, Maria Beatriz de Abreu Gloria4
and NPaulo Roberto Campagnoli de Oliveira Filho2*
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
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.
*Corresponding author: |