Data/hora: 08/06/2024 16:32:46

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | B - 4
Data corrente: | 16/08/2012
Data da última atualização: | 22/02/2016
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.
Título: | Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoeas batatas L.).
Ano de publicação: | 2011
Fonte/Imprenta: | Perspectivas en Nutrición Humana, Medellín, v. 13, n. 2, p. 203-211, Jul./Dic. 2011.
Idioma: | Inglês
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.
Palavras-Chave: | Alimento fortificado; Análise de alimentos; Avaliação sensorial; Ipomoea batatas L; Preferências alimentares; Satisfação do consumidor.
Thesagro: | Batata Doce.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/63952/1/2012-032.pdf
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (11395-1) - UPC - AP - PP - 2012/032 -  - 2012.00032 - DIS