%0 Journal Article
%T Sensory Acceptance of Sweet Potato in Chips Format by Public School Students in Sertania, Pernambuco, Brazil
%A Aline R. da Silva
%A Ana I. N. Souza
%A Joselaine M V. Rodrigues
%A Kaline Y. M. Cavalcanti
%A Karina SS. de Albuquerque
%A Luiz F. Coelho Jr
%A M Adrielli P. Rolim
%A M Aparecida G. da Silva
%A Marcos AR. da Silva
%A Maysa EC. Gon£¿alves
%A Ma Aparecida S. Souza
%A Ma Geovana F. de Melo
%A Ma J¨²lia F. de Brito
%A Ma da Concei£¿£¿o P. Silva
%A M£¿nica M. Batista
%A Paula AG. Cabral
%A Symone S. Barbosa
%A Thiago S. Lino
%A Wesley H. S. Pinto
%J International Journal of Horticulture &Agriculture |Open Access Journal
%D 2018
%R 10.15226/2572-3154/3/2/00119
%X Thus, the objective of this study is to evaluate the sensory acceptance of sweet potato in ¡°chips¡± format by adolescents in public schools, aiming at is commercialization in this consumer market. Sweet potato was peeled; cut was performed with the aid of multiprocessor foods (Metvisa) for obtaining the chips. Sensory analysis is based on nine-point hedonic scale ratings: 9 = like extremely and 1= dislike extremely. The tasters attributed notes for the attributes appearance, aroma, flavor and color. The sensory attributes presented notes ranging from 5 (neither liked/nor disliked) to 9 (liked extremely). This shows that the sweet potato ¡°chips¡± were well acceptance by the tasters. Being that approximately 96% of the testers attributed notes above 6 (liked slightly) to the sensory attributes evaluated. Results showing independently of the sex of the tasters the production of ¡°chips¡± of sweet potatoes by the food industry have a great possibility of success, according to its acceptability among the tasters. Keywords: Ipomoea Batatas L; Minimally Processing; Adolescents; Acceptability
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