Low cost fish species and fish industry by-products are promising alternatives for the elaboration of economically viable products with high nutritional quality. We elaborated biscuits replacing part of the wheat flour in the basic recipe with merluza flesh (22.5 and 27%). Moisture, ashes, microbiological characteristics, and the main nutrition values were determined. The acceptance and sensorial preference were judged by 45 panelists. Merluza biscuit was considered technologically viable and had adequate chemical, microbiological, and sensory characteristics. The product with 22.5% of fish was preferred by the panelists. The lower energy value combined with the higher protein, the mineral contents, and the advantageous unsaturated fat composition of our product make it a good nutritional alternative for snacks
cookies; fish; nutrition
