Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/70391
Type: Artigo de periódico
Title: PRODUCTION OF A PRODUCT SIMILAR TO GELATIN FROM CHICKEN FEET COLLAGEN
Author: de Almeida, PF
Calarge, FA
Santana, JCC
Abstract: Chicken feet can be used as an alternative source of collagen for the development of new products. In this sense, the aim of this study was the production of a product similar to gelatin from collagen extracted from chicken feet and the evaluation of sensory quality. The products were produced in two distinct flavors, with grape flavor called GU and pineapple flavor called GA. Subsequently, we compared these formulations with gelatin of a trademark established in the market. We used in the verification of sensory acceptability of products a hedonic scale of 9 points and the availability of consuming the product by 30 untrained tasters. According to the results, all formulations showed good levels of acceptability, indicating the collagen from chicken feet as an alternative source of high quality in the production of gelatin.
Subject: chicken feet
quality
sensory analysis, utilization of byproduct
new product development
Country: Espanha
Editor: Soc Brasil Engenharia Agricola
Rights: aberto
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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