Evaluation of technology and sensory quality of cream cracker enriched with minced cobia (Rachycentron canadum)
2018
Salas-Mellado, M. M. | Gonçalves, L. S.
Considering the intense demand of the food industry for new products, especially in the cookie market, the enrichment of crackers with fish proteins is suggested as a good alternative for the use of cobia (Rachycentron canadum), which could be used to produce a popular food of high nutritional value for practical consumption. The objective of this study was to obtain minced cobia and characterize its nutritional value when used to enhance crackers. The minced cobia was added to the crackers at 3, 7 and 10% and the products were evaluated for the physicochemical, sensory and technological properties. With the addition of minced cobia to the formulations, the nutritional enrichment of the crackers was possible as proven by the increase in protein content, by the amino acid profile and by the high digestibility of the added fish protein. The enriched crackers were well accepted by the judges and presented good technological quality.
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