Cracker added with protein concentrate of fish: development and sensory aspects/Biscoito salgado com adicao de concentrado proteico de peixe: desenvolvimento e aspectos sensoriais

• Published in: Alimentos e nutrição Vol. 23; no. 1; p. 45
• Main Authors: Reboucas, Marina Cabral, Rodrigues, Maria do Carmo Passos, de Castro, Ruann Janser Soares
• Format: Journal Article
• Language: Spanish
• Published: Faculdade de Ciencias Farmaceuticas UNESP 01-01-2012
• Subjects: Brasil
• ISSN: 0103-4235

In function of the intense demands of the food industry for new products, especially with respect to the consolidated cracker market, the addition of fish protein concentrate (FPC) in cracker represents a good alternative for use of this byproduct, resulting in practical food consumption with high nutritional value-added. Thus, the aim of this work was to develop two formulations of salty crackers, with and without addition of FPC, comparing them in terms of acceptability, purchase intent of consumers and the ideal crispness degree. The overall acceptance of crackers was evaluated by Hedonic Scale testing through the sensory attributes of appearance, aroma, flavor, texture and overall impression. The purchase intention of the consumers towards the product was evaluate by the Purchase Intent Scale and the degree of ideality of crispness was analyzed by the Just Right Scale. The formulation without the addition of FPC obtained higher acceptability in relation to all sensory attributes, obtaining satisfactory purchase intent. The cracker with FPC stayed in the indifference part on the scale in relation to all sensory attributes analyzed, showing unsatisfactory purchase intent. With respect to the ideal crispness degree, the cracker with FPC should be optimized in order to decrease the intensity of this attribute.