Physical, chemical and sensory characterization of a hyperproteic snack eaten by athletes and physical activity practitioners
Abstract
As an alternative to protein supplements, athletes and physical activity practitionershave consumed a snack that has been widely disseminated through social networks on the internet. Its most popular version has been that of dough produced with chicken breast and cauliflower. However, the relation between both ingredients has varied and so far no study has been developed to characterize this snack. The aim of this study was to evaluate physical, chemical and sensorial two formulations (F) of the snack (F1 -33% e F2 -47%). On the physical evaluation, the mean values of weight, apparent volume, specific volume and thermal factor were determined.The chemical composition of the samples was carried out in accordance with the official methods. The values of pH, titratable acidity and energy were also determined. In the sensory evaluation, 50 untrained panelist, of both sexes, held in an open assay the affective sensory test of a nine-point hedonic scale ranging from 1 = dislike extremely to 9 = like extremely.The acceptability of the samples was evaluated for general appearance and the attributes color, aroma, flavor and texture. The results obtained showed that the relation between chicken meat and cauliflower led to a significant decrease in the weight of the formulation F2 before and after cooking, as well as in the apparent volume and heat factor. The protein content of formulation F2 was also significantly lower. However, in the sensory evaluation, both formulations showed acceptability index above 70% for all sensory attributes evaluated.
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