Aproveitamento de coprodutos do processamento de peroá em snacks assados: composição centesimal e aceitação do consumidor

This repository contains experimental data and R scripts associated with the manuscript “Valorisation of grey triggerfish processing by-products in baked snacks: proximate composition and consumer acceptance”, developed at the Federal Institute of Espírito Santo (Ifes), Piúma Campus, Brazil. The study evaluated baked snacks containing 11%, 21%, and 31% mechanically separated grey triggerfish (Balistes capriscus) meat, focusing on proximate composition, water activity, and consumer sensory acceptance. The dataset and statistical scripts support reproducibility, transparency, and further research on fish by-product valorisation and food product development.