What is the consumers' perception of bakery products made with vitamin A rich sweetpotato and wheat?
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
Manufacturers who import agricultural commodities like wheat are facing increasing costs due to rising commodity prices. Sweetpotato can replace up to 40% of the wheat in many bakery products. This can lower firm production costs, save a country foreign exchange, and increase rural farmers' incomes. We produced bread, biscuits, queen cakes and doughnuts in a commercial bakery, using different combinations of ingredients as follows: wheat flour only; a mixture of wheat flour and orange-flesh sweetpotato (OFSP) flour; and, a mixture of wheat flour and OFSP puree. The products were then subjected to sensory testing, using 120 consumer panelists drawn from a rural primary school, an urban girls' secondary school, and a university. Each of the testers was given a sample of each product marked with a circle, diamond, or square. We used means t-tests and ordered-logit to analyze the evaluations. The results showed that bread made out of a mix of 30% OFSP puree and 70% wheat flour was preferred to that made of 100% wheat flour. Consumers showed no preference between doughnuts and queen cakes made from 100% wheat flour and those made from a mix of 60% wheat flour and 40% OFSP puree. Biscuits made of 40% OFSP puree mixed with 60% wheat flour were preferred to those made with 100% wheat flour. Therefore, sweetpotato puree can be a good substitute of some percentage of wheat for the analyzed products, helping to bring down production costs and food prices
Palabras clave
sweet potatoes, carotenoids, vitamins, boiling, consumer behaviour