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Consumer Acceptance of Nutritional Enrichment of Fish Crackers Used for Snacks with Fish Bones

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Advances in Physical Ergonomics & Human Factors (AHFE 2018)

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Abstract

The objective of this study was to investigate the possibility of using Nile tilapia (Tilapia nilotica) fish bone for production of nutritionally improved fish crackers with respect to calcium content. In this study, fish bone powder was incorporated in different levels (0%, 15%, 20%, and 25%) to replace tapioca flour in the snack cracker formula. Physico-chemical characteristics and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with fish bones were found significantly softer, denser, brighter, redder, yellower and less consumer accepted than the control samples (p < 0.05). The incorporation of fish bone increased protein, ash, and calcium contents while decreased fat and carbohydrate contents. Fish crackers with 15% fish bones obtained more consumer acceptance than the cracker with 20% and 25% fish bones. The results suggest that Nile tilapia fish bones could be used to improve nutritional values of fish crackers with a moderate consumer satisfaction.

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Acknowledgments

The author would like to express sincere gratitude for financial support from the Institute of Research and Development, Suan Sunandha Rajabhat University.

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Authors and Affiliations

  1. Department of Food Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand

    Naruemon Prapasuwannakul

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  1. Naruemon Prapasuwannakul
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Correspondence to Naruemon Prapasuwannakul .

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Editors and Affiliations

  1. Department IELM, Hong Kong University of Science and Technology, Kowloon, Hong Kong

    Ravindra S. Goonetilleke

  2. University of Central Florida, Orlando, Florida, USA

    Waldemar Karwowski

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Prapasuwannakul, N. (2019). Consumer Acceptance of Nutritional Enrichment of Fish Crackers Used for Snacks with Fish Bones. In: Goonetilleke, R., Karwowski, W. (eds) Advances in Physical Ergonomics & Human Factors. AHFE 2018. Advances in Intelligent Systems and Computing, vol 789. Springer, Cham. https://doi.org/10.1007/978-3-319-94484-5_26

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  • DOI: https://doi.org/10.1007/978-3-319-94484-5_26

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-94483-8

  • Online ISBN: 978-3-319-94484-5

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