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

doi:10.4025/actascitechnol.v34i3.10602

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

Authors

Poliana Fernandes de Almeida Universidade Nove de Julho
Marleide Guimarães Oliveira de Araújo Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso
José Carlos Curvelo Santana Universidade Nove de Julho

DOI:

https://doi.org/10.4025/actascitechnol.v34i3.10602

Keywords:

chicken feet, sensory attributes, jelly

Abstract

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.

Downloads

Download data is not yet available.

Author Biographies

Poliana Fernandes de Almeida, Universidade Nove de Julho

Aluna do Mestrado em Engenharia de Produção da UNINOVE e Professora de Tecnologia de Alimentos do Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, IFMT, Campus São Vicente - MT

Marleide Guimarães Oliveira de Araújo, Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso

Professora de Tecnologia de Alimentos do Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, IFMT, Campus São Vicente - MT.

José Carlos Curvelo Santana, Universidade Nove de Julho

Tem experiência na área de Engenharia Química, com ênfase em Processos Bioquímicos e Processos de Separação de Misturas, atuando principalmente nos seguintes temas: malte de milho, amilases, bromelinas, papainas, lipases, extração, sistemas bifásicos aquosos, adsorção, leito expandido, membranas, eletroforese, cromatografia, otimização, planejamento fatorial, atividade enzimática e análise sensorial.

Downloads

Published

2012-02-15

How to Cite

Almeida, P. F. de, Araújo, M. G. O. de, & Santana, J. C. C. (2012). Collagen extraction from chicken feet for jelly production - doi: 10.4025/actascitechnol.v34i3.10602. Acta Scientiarum. Technology, 34(3), 345–351. https://doi.org/10.4025/actascitechnol.v34i3.10602

Download Citation

Issue

Vol. 34 No. 3 (2012)

Section

Food Technology

License

DECLARATION OF ORIGINALITY AND COPYRIGHTS

I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal.

The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.

Read this link for further information on how to use CC BY 4.0 properly.