ELABORACIÓN DE GALLETAS ENRIQUECIDAS CON BARRILETE NEGRO (Euthynnus lineatus): CARACTERIZACIÓN QUÍMICA, INSTRUMENTAL Y SENSORIAL.

The objective of this study was the chemical, instrumental and sensory characterisation of eight preparations of cookies enriched with black skipjack (Euthynnus lineatus). The flash profile technique was used by a trained panel of six judges to record the sensory attributes; a sensory space was built using a generalised procrustes analysis. An analysis of variance was applied to determine the significant differences between the chemical and instrumental data; a correlation among the chemical, instrumental and sensory data was obtained with a multiple factorial analysis and the Rv coefficient. The results showed that the flash cookies were significantly different (p < 0.05) with respect to the content of protein, lipids and the water activity; the panel generated 42 sensory attributes, of which the brown colour, hardness in the mouth, hardness to the touch, sweet, and fishy odour and aroma were significantly correlated with the contents of protein, lipids and the water activity, and a value of Rv = 0.72 was obtained. In conclusion, a strong correlation was determined among the chemical and instrumental data and the sensory vocabulary generated by the panel. [ABSTRACT FROM AUTHOR]