The aim of this work was to improve the protein content of the wheat bread and to study the technological properties, incorporating Cobia (Rachycentron canadum) minced proteins (CMP). The influence of CMP on the characteristics of wheat bread, such as texture, color, specific volume (SV), protein and lipids content were evaluated. Wheat flour was replaced by CMP at different levels of substitution, and hydrogenated vegetable fat was added in different levels according to 2 2 central composite rotational design (CCRD) as shown: CMP: from 2.00 to 12.00%; hydrogenated vegetable fat: from 0.00 to 3.00%. As control was elaborated wheat bread without the addition of CMP. Analysis of the breadcrumb color with the addition of CMP at 3.50% and vegetable fat up to 1.50% showed the highest lightness. The highest SV values were obtained with an amount of 0.44% of vegetable fat in the formulation. However, the increase in the addition of CMP resulted in a reduction of SV. The addition of CMP and vegetable fat results in an antagonistic effect on breadcrumb firmness; the higher the vegetable fat and the lower the CMP contents resulted in higher softness. The CMP incorporation in bread caused a protein increase in the range of 40 to 70% compared to wheat bread without CMP.

A fome oculta ocorre quando o consumo e/ou absorção de micronutrientes é insuficiente para sustentar o correto desenvolvimento. A carência de vitamina A pode causar deficiência visual, aumento do risco de desenvolvimento de doenças graves e morte em crianças. O β‑caroteno (precursor da vitamina A) é um carotenoide presente em cultivares de batata-doce biofortificadas (BDB), que apresentam polpa alaranjada. Foram investigados materiais de domínio público, em bases de dados digitais, buscando assuntos relacionados à deficiência de vitamina A em crianças e à ingestão diária recomendada (IDR), assim como produtos alimentícios obtidos a partir de BDB e teor de β‑caroteno em variedades e produtos elaborados com batatas cultivadas no Brasil. A partir dos dados obtidos foram apresentados: as condições de processamento, concentração de β‑caroteno e quantidade necessária para suprir a IDR de vitamina A em crianças de cada produto (batata-doce ou alimento) avaliado. Foram tabelados vinte produtos, cujos teores de β‑caroteno variaram entre 0,17 e 3,79 mg β‑caroteno/100 g, sendo necessária uma porção de 65 g do cultivar da BDB para suprir a IDR (400 µg RE/dia) de vitamina A de crianças de até seis anos. O consumo dos produtos alimentícios preparados com BDB variaram entre 830 g e 71 g, demonstrando que a forma de preparo, como o uso do calor aliado à exposição ao O2, pode resultar em degradação dos carotenoides. O desenvolvimento de produtos alimentícios com altos teores de β‑caroteno apresenta-se como uma alternativa viável para a inserção do BDB. As condições de consumo também devem ser levadas em consideração, visando a melhorar a bioacessibilidade e a biodisponibilidade e a combater a deficiência de vitamina A.

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The aim was to evaluate the sensory quality by electronic nose (EN) and tongue (ET) of bread added by cobia minced protein in differents times of storage. Two samples were elaborated: (a) control (FF-traditional bread); (b) added by 10% Cobia minced protein (FPN). The two samples of bread were analyzed from time "zero"(1 hr after being baked) to time "five" (120 hr). A Portable EN (PEN2) composed of 10 sensors was used. Operating conditions: flow rate 300 ml/min, injection time 60 min, flush time 180 min. To ET (Taste-Sensing System SA402B) 5 sensors were used. All samples were analyzed twice and the average was analyzed by Principal Component Analysis, showing the relationship among the samples and the variables.The greatest differences between the odors were observed after 120 hr of storage.Proteins as others nutrients availability and supply to humanity is a serious problem in the world (Henchion, Hayes, Mullen, Fenelon, & Tiwari, 2017;Moscatto, Prudencio, & Hauly, 2004). Bread is a staple food, consumed daily by people of all countries, and it is a way to improve the health of some people groups by increasing the nutritional quality of traditional bread (Cercel,