Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoeas batatas L.).

• Autor(a) principal: RANGEL, C. N.
• Data de Publicação: 2011
• Outros Autores: 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.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/931430
• topic: Ipomoea batatas L; Alimento fortificado; Análise de alimentos; Avaliação sensorial; Satisfação do consumidor; Preferências alimentares; Batata Doce

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.