Collagen extraction from chicken feet for jelly production

de Almeida, Poliana Fernandes; de Araújo, Marleide Guimarães Oliveira; Santana, José Carlos Curvelo
July 2012
Acta Scientiarum: Technology;Jul-Sep2012, Vol. 34 Issue 3, p345
Academic Journal
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.


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