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

Poliana Fernandes de Almeida, Marleide Guimarães Oliveira de Araújo, José Carlos Curvelo Santana


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.



chicken feet; sensory attributes; jelly

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ISSN 1806-2563 (impresso) e ISSN 1807-8664 (on-line) e-mail:


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