Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes

摘要: The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 15% inclusion levels in spinach cake, evaluates its proximate composition, sensory microbiological characteristics. It was included the dough cake. Moisture lipid contents were not modified (p >0.05) when There a positive linear effect for crude protein (y=6.24 + 0.29x, R²=0.77) mineral  (y=0.60 0.19x, R²=0.85). Carbohydrate calorie decreased linearly <0.01) according to increasing With regard analysis, there negative taste (y=7.48 – 0.07x, R 2 =0.98), texture 0.047x, =0.93), acceptance  (y=7.13 0.046x, =0.99) purchase intention (y=3.82 0.039x, demonstrating that caused decrease can be concluded up cake increases matter, reduces carbohydrate content calorie. However, based on results, it is recommended include 10% fish