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10.1371/journal.pone.0196665 http://scihub22266oqcxt.onion/10.1371/journal.pone.0196665 C5933794!5933794!29723283     free     free     free Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       PLoS+One 2018 ; 13 (5): ä Nephropedia Template TP {{tp|p=29723283|t=2018. Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective |pdf=|usr=}}{{29723283}} gab.com Text Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective JO: PLoS One http://www.kidney.de/pget.php?&tw=1&pmid=29723283 #FOAvip Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements. Twit Text FOAVip Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective ????PLoS One http://www.kidney.de/pget.php?&tw=1&pmid=29723283 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=29723283 #FOAvip English Wikipedia <ref>{{Cite pmid|29723283}}</ref> Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective #MMPMID29723283 Monteiro MLG; Mársico ET; Soares Junior MS; Deliza R; de Oliveira DCR; Conte-Junior CA PLoS One 2018[]; 13 (5): ä PMID29723283show ga Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements. äTilapia-waste flour as a natural nutritional replacer for bread: A con(epmc).pdf DeepDyve Pubget Overpricing