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

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dc.contributorCAROLINA 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.
dc.creatorRANGEL, C. N.
dc.creatorSILVA, E. M. M. da S.
dc.creatorSALVADOR, L.
dc.creatorFIGUEIREDO, R.
dc.creatorWATANABE, E.
dc.creatorSILVA, J. B. C. da
dc.creatorCARVALHO, J. L. V. de
dc.creatorNUTTI, M. R.
dc.date2012-08-16T11:11:11Z
dc.date2012-08-16T11:11:11Z
dc.date2012-08-16
dc.date2011
dc.date2016-02-22T11:11:11Z
dc.date.accessioned2026-06-30T23:07:55Z
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.
dc.identifierPerspectivas en Nutrición Humana, Medellín, v. 13, n. 2, p. 203-211, Jul./Dic. 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/931430
dc.identifier.urihttp://hdl.handle.net/123456789/374702
dc.languageeng
dc.rightsopenAccess
dc.subjectIpomoea batatas L
dc.subjectAlimento fortificado
dc.subjectAnálise de alimentos
dc.subjectAvaliação sensorial
dc.subjectSatisfação do consumidor
dc.subjectPreferências alimentares
dc.subjectBatata Doce
dc.titleSensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoeas batatas L.).
dc.typeArtigo de periódico

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