Preparation of biscuits and soups using fish flour

Abstract

The objective of this work was to prepare cookies and soups from flour of low-commercial value fish. In order to do  this, two different products were developed: two kinds of biscuit and a soup. For the acceptance of products, it was used a  group of 60 high school students as testers (ages among 14 to 17 years old). Sensory analysis was based on the simple  method of encouraging 9-point hedonic scale with extremes 1 (disliked extremely) to 9 (liked very much). There were no  significant differences in acceptance for the two formulations of cookie that reached levels of 70% and 100% for the soup.  Soups and crackers made from tilapia flour of low commercial value show themselves as an alternative derived from the  inclusion of fish in school-meal programs, especially the public ones, increasing the consumption of quality protein for  children and young students.