%0 Journal Article
%T Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.)
%A Netto Rangel
%A Carolina
%A Moreira da Silva
%A Erika Madeira
%A Salvador
%A Lorena
%A Figueiredo
%A Renata
%A Watanabe
%A Edson
%A Carvalho da Silva
%A Jo£¿o Bosco
%A Viana de Carvalho
%A Jos¨¦ Luiz
%A Regini Nutti
%A Mar¨ªlia
%J Perspectivas en Nutrici¨®n Humana
%D 2011
%I Universidad de Antioquia
%X objective: to assess students¡ä acceptability and preference for cakes prepared with orange-fleshed sweet potato flour (ipomoea batatas l.). materials and methods: the cakes were prepared with wheat flour (sample a) and a mixture where 40% of the wheat flour was replaced by orange-fleshed sweet potato flour (sample b). questionnaires were applied to 100 students between 10 and 12 years old from a public school in the city of rio de janeiro; sensory acceptance and preference tests were also applied. results: participants were on average 11,7 years old, 80% were 6th graders, 50% were female and 97% of the students reported liking the cakes. in this group, 14% reported consuming cakes less than once a month; 27%, 1-3 times per month; 37%, 1-4 times per week; 19%, 1-2 times a day; and only 2% reported never consuming them. both cakes had high acceptability; with an average score of 9,27 (a) and 9,26 (b) out of a maximum of 10, without any significant differences in preference. cake consumption was part of the children¡äs eating habits. conclusions: cakes prepared with 40% sweet potato flour were as well accepted as conventional cakes. further, a portion of this cake (60 g) can contribute up to 22% of daily vitamin a needs. key words: sweet potato (ipomoea batatas l.), food fortified, food analysis, sensory evaluation, consumer satisfaction, food preferences.
%K sweet potato (ipomoea batatas l.)
%K food fortified
%K food analysis
%K sensory evaluation
%K consumer satisfaction
%K food preferences.
%U http://www.scielo.org.co/scielo.php?script=sci_abstract&pid=S0124-41082011000200008&lng=en&nrm=iso&tlng=en