Randomized trial compares sensory properties of fish and beef crackers made from cassava starch, indicating taste preference differences.
colours considered, the orange and dragaco (tartrazine E 122) colour containing fish and beef crackers were more acceptable to the panelists than the non-coloured (control) as well as the green based ones. Crackers made from fish had higher percentage linear expansion (189%) than beef based crackers (117%). Fish crackers were rated better in terms of crispiness, taste and overall acceptability.
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Igene et al. (2026) studied this question.
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