Estudo da adi??o de farinha da batata Yacon (Smallanthus sonchifolius) em fishburguer de til?pia

Nile tilapia (Oreochromis niloticus) is the most cultivated freshwater species in the world, and is widely accepted among consumers. However, fish consumption is still small in Brazil. Fish derivatives with nutritional enrichment may be a viable alternative to increase fish consumption. In this context, the objective of this work was to produce fishburger of tilapia with the addition of yacon potato flour (Smallanthus sonchifolius), thus contributing to the nutritional, technological and sensorial characteristics. Three fishburger formulations were prepared, FC, F1 and F2 with substitution of corn starch for 0, 1,5 and 3 % of yacon flour (FY), respectively. The FY was elaborated and the loss index, yield, centesimal composition, water activity (Aw), pH, as well as solubility of corn and starch were determined. In the fishburgueres were determined the centesimal composition, pH, Aw and instrumental color. The cooking characteristics of the formulations were evaluated. Microbiological analyzes of tilapia raw materials were carried out to enable sensorial analysis, in which the acceptance and purchase intention tests were applied, in addition to evaluating the fish consumption frequency of the evaluators. The production of FY presented final yield of 8,95 %, with the largest constituents being total carbohydrates and total dietary fiber. FY showed higher solubility (~ 59 %) to maize starch (~ 4 %). Based on the physicochemical analyzes of the fishburger, they have a high moisture content (~ 74 %) and protein (~ 13 %). Fishburger formulations showed no difference between them for cooking yield, reduction of thickness, reduction of diameter and retention of moisture. However, for lipid retention (% RL) the formulations with FY (F1 and F2) presented higher retention (~ 139 % p <0,05) when compared to the control formulation (~ 123% p <0,05). While, for the expressible water, the higher the FY addition the greater the loss of water (less water retention capacity). With the color analysis, it was verified that the crude F2 showed darker coloration. With the cooking process the FC and F1 became darker, the same was not verified for F2. With cooking, fishburger coloration became more orange (hue ~ 70 ?) and more intense (higher values of Chroma). The microbiological analysis indicated that the tilapia raw materials were in accordance with the legislation. All formulations were well-accepted sensorially, with scores above 7 (moderately liked) for acceptance and about 4 (probably would buy) for purchase intent. The fish consumption frequency of the evaluators was considered low. Among the participants, 52 % answered that they consume fish around once a month. Therefore, although FY did not improve the technological characteristics evaluated, except for % RL, it was shown as an option for addition in fishburger, since it did not affect the sensorial aspects of the same, thus contributing to a meat product with better characteristics nutritional benefits.A til?pia do Nilo (Oreochromis niloticus) ? a esp?cie de ?gua doce mais cultivada no mundo, sendo a mesma muito aceita entre os consumidores. Entretanto, o consumo de pescado ainda ? pequeno no Brasil. Derivados de pescado com enriquecimento nutricional podem ser uma alternativa vi?vel para aumentar o consumo do mesmo. Neste contexto, o trabalho teve por objetivo elaborar fishburguer de til?pia com adi??o de farinha da batata yacon (Smallanthus sonchifolius), contribuindo assim com as caracter?sticas nutricionais, tecnol?gicas e sensoriais. Tr?s formula??es de fishburguer foram elaboradas, FC, F1 e F2 com substitui??o do amido de milho por 0, 1,5 e 3 % de farinha de yacon (FY), respectivamente. A FY foi elaborada e foram determinados o ?ndice de perdas, o rendimento, a composi??o centesimal, a atividade de ?gua (Aw), pH, al?m da solubilidade da mesma e do amido de milho. Nos fishburgueres foram determinados a composi??o centesimal, pH, Aw e cor instrumental. As caracter?sticas de coc??o das formula??es foram avaliadas. An?lises microbiol?gicas nas mat?rias-primas de til?pia foram realizadas, para viabiliza??o da an?lise sensorial, na qual, foram aplicados os testes de aceita??o e inten??o de compra, al?m de avaliar a frequ?ncia de consumo de peixe dos avaliadores. A produ??o de FY apresentou rendimento final de 8,95 %, sendo os maiores constituintes os carboidratos totais e a fibra alimentar total. A FY apresentou solubilidade superior (~59 %) ao amido de milho (~4 %). Com base nas an?lises f?sico-qu?micas dos fishburgueres, os mesmos possuem elevado teor de umidade (~74 %) e prote?nas (~13 %). As formula??es de fishburguer n?o apresentaram diferen?a entre si para rendimento de coc??o, redu??o de espessura, redu??o de di?metro e reten??o de umidade, entretanto para reten??o de lip?dios (%RL) as formula??es com FY (F1 e F2) apresentaram maiores reten??o (~139 % p<0,05) quando comparada a formula??o controle (~123 % p