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| Format: | Artículo científico |
| Sprache: | en |
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Universidade Estadual de Maringá
2012
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=303226542014 |
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- Collagen extraction from chicken feet for jelly production Poliana Fernandes de Almeida Marleide Guimarães Oliveira de Araújo José Carlos Curvelo Santana Ingeniería jelly Chicken feet sensory attributes 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. 2012 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303226542014 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.3 Vol.34