Título:	Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoeas batatas L.).
Autoria:	RANGEL, C. N. SILVA, E. M. M. da S. SALVADOR, L. FIGUEIREDO, R. WATANABE, E. SILVA, J. B. C. da CARVALHO, J. L. V. de NUTTI, M. R.
Afiliação:	CAROLINA 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.
Ano de publicação:	2011
Referência:	Perspectivas en Nutrición Humana, Medellín, v. 13, n. 2, p. 203-211, Jul./Dic. 2011.
Conteúdo:	To 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.
Thesagro:	Batata Doce
Palavras-chave:	Ipomoea batatas L Alimento fortificado Análise de alimentos Avaliação sensorial Satisfação do consumidor Preferências alimentares
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CTAA)