Collagen extraction from chicken feet for jelly production - doi: 10.4025/actascitechnol.v34i3.10602

Autor:	Poliana Fernandes de Almeida, Marleide Guimarães Oliveira de Araújo, José Carlos Curvelo Santana
Jazyk:	English<br />Portuguese
Rok vydání:	2012
Předmět:	chicken feet sensory attributes jelly Engineering (General). Civil engineering (General) TA1-2040 Science (General) Q1-390
Zdroj:	Acta Scientiarum: Technology, Vol 34, Iss 3, Pp 345-351 (2012)
Druh dokumentu:	article
ISSN:	1806-2563 1807-8664
Popis:	This work aimed to produce jellies with the collagen extracted from chicken feet. Jelly samples were prepared with flavors of pineapple (GAB) and white chocolate (GCB). Using a hedonic scale, 30 untrained tasters evaluated sensory acceptance and willingness to consume the jellies. Results showed that GCB and GAB samples, respectively, scored 7.8 and 7.4 in the hedonic scale for all sensory attributes; indicating that both products had good acceptance. In relation to the willingness to consume the GCB and GAB samples, 85 and 74% of consumers, respectively, declared that they would consume once a week.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/d9b9b37e23e8463f852416ef5541d694 Zobrazit plný text záznamu View record in DOAJ