Pasta formulations with different tilapia flour levels.

<p>Pasta formulations with different tilapia flour levels.</p

pH and water activity (aw) in pasta fortified with different tilapia flour levels during 21 days at 25°C.

<p>PTF0%, PTF6%, PTF12%, PTF17%, and PTF23% mean pasta with 0%, 6%, 12%, 17%, and 23% (w/w) of tilapia flour, respectively. Results are expressed as means ± standard deviation (n = 3). Different lowercase letters indicate difference (<i>p</i> < 0.05) among formulations on the same day, and different uppercase letters indicate difference (<i>p</i> < 0.05) of means among storage days within the same formulation.</p

Thiobarbituric acid-reactive substances (TBARS) and carbonyl content in pasta fortified with different tilapia flour levels during 21 days at 25°C.

<p>PTF0%, PTF6%, PTF12%, PTF17%, and PTF23% mean pasta with 0%, 6%, 12%, 17%, and 23% (w/w) of tilapia flour, respectively. Results are expressed as means ± standard deviation (n = 3). Different lowercase letters indicate difference (<i>p</i> < 0.05) among formulations on the same day, and different uppercase letters indicate difference (<i>p</i> < 0.05) of means among storage days within the same formulation.</p

Proximate composition (%) and energy value (kcal/100g) in pasta fortified with different tilapia flour levels during 21 days at 25°C.

<p>Proximate composition (%) and energy value (kcal/100g) in pasta fortified with different tilapia flour levels during 21 days at 25°C.</p

<i>L*</i>, <i>a*</i> and <i>b*</i> values in pasta fortified with different tilapia flour levels during 21 days at 25°C.

<p>PTF0%, PTF6%, PTF12%, PTF17%, and PTF23% mean pasta with 0%, 6%, 12%, 17%, and 23% (w/w) of tilapia flour, respectively. Results are expressed as means ± standard deviation (n = 3). Different lowercase letters indicate difference (<i>p</i> < 0.05) among formulations on the same day, and different uppercase letters indicate difference (<i>p</i> < 0.05) of means among storage days within the same formulation.</p

Linear regression coefficients of proximate composition (%) and energy value (kcal/100g) of the pasta formulations as influenced by the ratio of tilapia:wheat flours.

<p>Linear regression coefficients of proximate composition (%) and energy value (kcal/100g) of the pasta formulations as influenced by the ratio of tilapia:wheat flours.</p

Amino acid profile (mg of individual amino acids/g of tilapia pasta) of pasta fortified with different tilapia flour levels.

<p>Amino acid profile (mg of individual amino acids/g of tilapia pasta) of pasta fortified with different tilapia flour levels.</p