Biscoito salgado enriquecido com proteína de palometa (Serrasalmus spilopleura)

Abstract

This study aimed to develop salty type biscuits, enriched with fish protein and evaluate their physicochemical, technological and sensory characteristics. Were developed from the crackers in using protein obtained from Palometa (Serrasalmus spilopleura), species of low commercial value. The dried pulp Palometa was obtained by washing and drying processes of the raw material. The physicochemical analysis shows that the dry pulp has a high protein content, and presented efficiency for the enrichment of food products. Three cookie formulations were prepared: 5 and 10% dried pulp and a standard (no addition of dry pulp). All cookies showed better acceptance to 70%. The biscuits with 5% and 10% dry pulp Palometa showed an increase in protein content of 43.68 and 95.61% respectively in relation standard cookie.