Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

Abstract With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear effects were observed (P < 0.01) in crude protein, total lipids, ash, carbohydrate, and caloric values; these parameters increased with increasing amounts of tilapia protein concentrate in the pasta. The concentration of Na, P, Ca, Mg, and Zn increased linearly (P < 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P < 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic regression (P < 0.05), with the inclusion of 20% protein concentrate yielding the best scores. Including up to 30% of tilapia protein concentrate in pasta yields an increased nutritional value, but based on the sensory results, 20% of tilapia protein concentrate in pasta is the recommended maximum level.

Valores-trabalho, preços de reprodução e renda da terra

Labor values, reproduction prices and land rent. The paper analyses the determination of labor values and reproduction prices, including economic systems with joint production and systems with intensive land rent. The discussion is based on very simple numeric examples, avoiding that the mathematical complications hinder the comprehension of basic questions of Marxist economic theory.

Reprodução e ontologia em Lukács

Este artigo tem por objetivo expor os nódulos ontológicos essenciais da categoria social da reprodução, como delineados na obra póstuma de Georg Lukács, Para uma ontolologia do ser social.