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dc.contributor.authorRANGEL, C. N.pt_BR
dc.contributor.authorSILVA, E. M. M. da S.pt_BR
dc.contributor.authorSALVADOR, L.pt_BR
dc.contributor.authorFIGUEIREDO, R.pt_BR
dc.contributor.authorWATANABE, E.pt_BR
dc.contributor.authorSILVA, J. B. C. dapt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.contributor.authorNUTTI, M. R.pt_BR
dc.date.accessioned2012-08-16T11:11:11Zpt_BR
dc.date.available2012-08-16T11:11:11Zpt_BR
dc.date.created2012-08-16pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationPerspectivas en Nutrición Humana, Medellín, v. 13, n. 2, p. 203-211, Jul./Dic. 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/931430pt_BR
dc.descriptionTo assess students´ 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?s 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectIpomoea batatas Lpt_BR
dc.subjectAlimento fortificadopt_BR
dc.subjectAnálise de alimentospt_BR
dc.subjectAvaliação sensorialpt_BR
dc.subjectSatisfação do consumidorpt_BR
dc.subjectPreferências alimentarespt_BR
dc.titleSensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoeas batatas L.).pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-22T11:11:11Zpt_BR
dc.subject.thesagroBatata Docept_BR
riaa.ainfo.id931430pt_BR
riaa.ainfo.lastupdate2016-02-22pt_BR
dc.contributor.institutionCAROLINA NETTO RANGEL, UFRRJ; ERIKA MADEIRA MOREIRA DA SILVA, UFES; LORENA SALVADOR; RENATA FIGUEIREDO; EDSON WATANABE, CTAA; JOÃO BOSCO CARVALHO DA SILVA, CNPH; JOSE LUIZ VIANA DE CARVALHO, CTAA; MARILIA REGINI NUTTI, CTAA.pt_BR
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