Sensory Analysis of Chocolate Cakes Enriched with Fish Protein Hydrolyzate (HPP)

Objective: The objective of this study is to investigate the acceptance of chocolate cake enriched with fish protein as a way of adding nutritional quality to everyday consumer products. Theoretical Framework: Fish protein hydrolysate is obtained by breaking the peptide bonds between proteins, through enzymatic or chemical action. Through these processes, the amino acids decrease in size and are better used in foods, as they are a source of nutrients of excellent nutritional quality. Method: The methodology adopted for this research involves fish protein hydrolysate (FHP) made from tilapia filleting trimmings, as a protein source for chocolate cake formulations, replacing wheat flour. FHP was added in liquid (FHPPL) and dehydrated (FHPPD) forms, both with 2% inclusion in the formulations. After preparation, the cakes were sensorially evaluated by 30 untrained tasters, using the affective sensory method through acceptance and purchase intention tests with a hedonic scale. The data obtained were subjected to analysis of variance (ANOVA) and Tukey's test to compare the means at 5% significance. Results and Discussion: The results obtained revealed that there were no differences (p<0.05) between the formulations in the acceptance test, although in the purchase intention test the control formulation showed a difference (p<0.05) compared to the formulation with HPPL. On the other hand, the acceptability test demonstrated that the products prepared have good acceptance with values ​​above 70% (85.8; 80.8 and 80.11, respectively). Research Implications: Chocolate cakes enriched with fish protein sources are an excellent alternative for human nutrition, as they represent an excellent nutritional source for people who are concerned about healthy foods. There are several studies using animal protein sources such as fish to prepare healthy and easy-to-prepare foods, since people's fast-paced routines nowadays require quick and healthy foods. Originality/value: this study contributes to the literature by highlighting the supplementation of foods with processed fish by-products and enhanced in the form of protein hydrolysates.