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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
16/08/2012 |
Data da última atualização: |
22/02/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
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: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/63952/1/2012-032.pdf
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Marc: |
LEADER 02123naa a2200289 a 4500 001 1931430 005 2016-02-22 008 2011 bl uuuu u00u1 u #d 100 1 $aRANGEL, C. N. 245 $aSensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoeas batatas L.). 260 $c2011 520 $aTo 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. 650 $aBatata Doce 653 $aAlimento fortificado 653 $aAnálise de alimentos 653 $aAvaliação sensorial 653 $aIpomoea batatas L 653 $aPreferências alimentares 653 $aSatisfação do consumidor 700 1 $aSILVA, E. M. M. da S. 700 1 $aSALVADOR, L. 700 1 $aFIGUEIREDO, R. 700 1 $aWATANABE, E. 700 1 $aSILVA, J. B. C. da 700 1 $aCARVALHO, J. L. V. de 700 1 $aNUTTI, M. R. 773 $tPerspectivas en Nutrición Humana, Medellín$gv. 13, n. 2, p. 203-211, Jul./Dic. 2011.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Amazônia Ocidental. |
Data corrente: |
23/09/2019 |
Data da última atualização: |
27/12/2019 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
GASPAROTTO, L.; IDCZAK, E.; NUNES, C. D. M.; MACEDO, J. L. V. de; LIMA, M. I. P. M. |
Afiliação: |
LUADIR GASPAROTTO, CPAA; CLEY DONIZETI MARTINS NUNES, CPAA; JEFERSON LUIS VASCONCELOS DE MACEDO, CPAA; MARIA IMACULADA PONTES M LIMA, CPAA. |
Título: |
Fruteiras em sistemas agroflorestais no Amazonas. |
Ano de publicação: |
1994 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 13., 1994, Salvador. Resumos... Salvador: SBF, 1994. |
Volume: |
v. 3. |
Páginas: |
p. 1181-1182. |
Idioma: |
Português |
Palavras-Chave: |
Agrofloresta. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/207850/1/Fruteiras-em-SAFs.pdf
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Marc: |
LEADER 00545nam a2200181 a 4500 001 2112403 005 2019-12-27 008 1994 bl uuuu u00u1 u #d 100 1 $aGASPAROTTO, L. 245 $aFruteiras em sistemas agroflorestais no Amazonas. 260 $aIn: CONGRESSO BRASILEIRO DE FRUTICULTURA, 13., 1994, Salvador. Resumos... Salvador: SBF$c1994 300 $ap. 1181-1182. v. 3. 490 $vv. 3. 653 $aAgrofloresta 700 1 $aIDCZAK, E. 700 1 $aNUNES, C. D. M. 700 1 $aMACEDO, J. L. V. de 700 1 $aLIMA, M. I. P. M.
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