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- Title
Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia.
- Authors
Kimura, Kátia Setsuko; de Souza, Maria Luiza Rodrigues; Verdi, Rafaela; Coradini, Melina Franco; Graton Mikcha, Jane Martha; dos Reis Goes, Elenice Souza
- Abstract
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, taste, texture, color and physical aspect, with scores ranging between 6.70 and 7.96 of a hedonic scale of 9 score. An average score of 4 in a 5-score purchasing intention scale was obtained, or rather, tasters would probably buy the product. In the case of centesimal composition, inclusion affected (p <0.05) humidity (between 2.74 and 3.40%) and ash (between 0.31 and 1.01%) rates, with a quadratic effect; protein (between 5.35 and 7.12%) with positive linear effect; carbohydrates (between 72.64 and 75.79%) with negative linear effect. There was no difference (p >0.05) in lipids and calorie rates in the alfajores. Results show that the inclusion of up to 15% of a dehydrated mixture of salmon (10%) and tilapia (90%) in alfajores was greatly accepted and improved their nutrition values. Further, the product was also within the microbiological standards required by Brazilian sanitary laws.
- Subjects
NUTRITIONAL value; TASTE testing of food; SALMON; FOOD microbiology; TILAPIA; FOOD texture; COOKING
- Publication
Acta Scientiarum: Technology, 2017, Vol 39, Issue 1, p111
- ISSN
1806-2563
- Publication type
Article
- DOI
10.4025/actascitechnol.v39i1.29164