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

Gholam Reza Shaviklo*, Adalheidur Olafsdottir, Kolbrun Sveinsdottir, Gudjon Thorkelsson, Fereidoon Rafipour

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)


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

Original languageEnglish
Pages (from-to)668-676
Number of pages9
JournalJournal of Food Science and Technology
Issue number6
Publication statusPublished - Dec 2011

Bibliographical note

Funding Information:
The support by the UNU-FTP, Matis (Icelandic Food and Biotech R&D), Rannis and Golfam-e Talaei Alborz is gratefully acknowledged. The authors would like to thank Iranian Fish Processing Research Centre for its contribution in this study. They would also like to thank Emilia Martinsdottir for her comments on the consumer survey and Mohammad Kazem Khaliliraad and Irek Klonowski for their advice on snack processing.

Other keywords

  • Consumer acceptance
  • Corn snacks
  • Fish protein
  • Fortification
  • Icelanders
  • Iranians


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