Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack

摘要: Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel industry for consumer studies in Iran and Iceland. They hedonically screened products 3%, 5%, 9% powder. Snack containing (FP) had significantly lower liking odour, texture, flavour, overall acceptability than the other three prototypes. Snacks FP similar sensory attributes. Therefore, highest level of (7%) acceptance tests. It seasoned cheese powder, vegetable oil, salt, colorant. The amount protein, moisture, fat, ash salt corn (FCS) 12%, 2%, 31%, 2% respectively. Consumers’ studied using a central location test method. Consumers were 6–16 years old children two communities (Iceland Iran). liked FCS but Iranian favoured it more Icelandic children. Majority parents participants expressed their willingness to choose this product when buying snacks.