Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack
Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP...
Published in: | Journal of Food Science and Technology |
---|---|
Main Authors: | , , , , |
Format: | Text |
Language: | English |
Published: |
Springer-Verlag
2010
|
Subjects: | |
Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551053 http://www.ncbi.nlm.nih.gov/pubmed/23572803 https://doi.org/10.1007/s13197-010-0191-1 |
id |
ftpubmed:oai:pubmedcentral.nih.gov:3551053 |
---|---|
record_format |
openpolar |
spelling |
ftpubmed:oai:pubmedcentral.nih.gov:3551053 2023-05-15T16:47:37+02:00 Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack Shaviklo, Gholam Reza Olafsdottir, Adalheidur Sveinsdottir, Kolbrun Thorkelsson, Gudjon Rafipour, Fereidoon 2010-12-31 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551053 http://www.ncbi.nlm.nih.gov/pubmed/23572803 https://doi.org/10.1007/s13197-010-0191-1 en eng Springer-Verlag http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551053 http://www.ncbi.nlm.nih.gov/pubmed/23572803 http://dx.doi.org/10.1007/s13197-010-0191-1 © Association of Food Scientists & Technologists (India) 2010 Original Article Text 2010 ftpubmed https://doi.org/10.1007/s13197-010-0191-1 2013-09-04T18:43:01Z Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers’ acceptance was studied using a central location test method. Consumers were 6–16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks. Text Iceland PubMed Central (PMC) Journal of Food Science and Technology 48 6 668 676 |
institution |
Open Polar |
collection |
PubMed Central (PMC) |
op_collection_id |
ftpubmed |
language |
English |
topic |
Original Article |
spellingShingle |
Original Article Shaviklo, Gholam Reza Olafsdottir, Adalheidur Sveinsdottir, Kolbrun Thorkelsson, Gudjon Rafipour, Fereidoon Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack |
topic_facet |
Original Article |
description |
Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers’ acceptance was studied using a central location test method. Consumers were 6–16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks. |
format |
Text |
author |
Shaviklo, Gholam Reza Olafsdottir, Adalheidur Sveinsdottir, Kolbrun Thorkelsson, Gudjon Rafipour, Fereidoon |
author_facet |
Shaviklo, Gholam Reza Olafsdottir, Adalheidur Sveinsdottir, Kolbrun Thorkelsson, Gudjon Rafipour, Fereidoon |
author_sort |
Shaviklo, Gholam Reza |
title |
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack |
title_short |
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack |
title_full |
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack |
title_fullStr |
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack |
title_full_unstemmed |
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack |
title_sort |
quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack |
publisher |
Springer-Verlag |
publishDate |
2010 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551053 http://www.ncbi.nlm.nih.gov/pubmed/23572803 https://doi.org/10.1007/s13197-010-0191-1 |
genre |
Iceland |
genre_facet |
Iceland |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551053 http://www.ncbi.nlm.nih.gov/pubmed/23572803 http://dx.doi.org/10.1007/s13197-010-0191-1 |
op_rights |
© Association of Food Scientists & Technologists (India) 2010 |
op_doi |
https://doi.org/10.1007/s13197-010-0191-1 |
container_title |
Journal of Food Science and Technology |
container_volume |
48 |
container_issue |
6 |
container_start_page |
668 |
op_container_end_page |
676 |
_version_ |
1766037702328713216 |