Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia

• Published in: Acta scientiarum. Technology 2017-01, Vol.39 (1), p.111-117
• Main Authors: Kimura, Kátia Setsuko, Souza, Maria Luiza Rodrigues de, Verdi, Rafaela, Coradini, Melina Franco, Mikcha, Jane Martha Graton, Goes, Elenice Souza dos Reis
• Format: Article
• Language: English
• Subjects: Filleting waste; fish carcass; fish in sweet products; fish protein concentrate
• ISSN: 1806-2563; 1807-8664; 1806-2563
• DOI: 10.4025/actascitechnol.v39i1.29164

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) 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.