Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.)
Netto Rangel,Carolina | Moreira da Silva,Erika Madeira | Salvador,Lorena | Figueiredo,Renata | Watanabe,Edson | Carvalho da Silva,João Bosco | Viana de Carvalho,José Luiz | Regini Nutti,Marília
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. Key words: sweet potato (Ipomoea batatas L.), food fortified, food analysis, sensory evaluation, consumer satisfaction, food preferences.
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