Abstract
Response surface methodology (Box-Behnken design) was used to optimize the seasoning ingredients of popped popcorn. Children’s liking of seasoned popcorn was also determined by 120 school children. The results indicated that seasoning of popcorn with fish protein powder and omega-3 fish oil could produce accepted snacks that would be more nutritious than the widely consumed regular popcorn. Fortification of popcorn with 9% fish protein powder and/or 6% omega-3 fish oil did not influence the sensory attributes of the prototypes. Liking test revealed that children in the age range of 6 to 12 years liked the selected fortified products. This fortification also provided another avenue for cereal snack food diversification and might be a healthy option to boost children’s nutritional intake and to increase fish protein consumption. Such products are good choices for health-conscious consumers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of International Food & Agribusiness Marketing
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
