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