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标题：Evaluación sensorial de pasteles con harina de camote (Ipomoea batatas L.)
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作者：Carolina Netto Rangel ; Erika Madeira Moreira da Silva ; Lorena Salvador 等
期刊名称：Perspectivas en Nutrición Humana
印刷版ISSN：2248-454X
出版年度：2012
卷号：13
期号：2
页码：211
语种：English
出版社：Escuela de Nutrición y Dietética, Universidad de Antioquia.
摘要：Objective: 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.
关键词：sweet potato (Ipomoea batatas L.), food fortified, food analysis, sensory evaluation, consumer satisfaction, food preferences;batata (Ipomoea batatas L.), alimentos fortificados, análisis de alimentos, evaluación sensorial, satisfacción de los consumidores, preferencias alimentarias