Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.)

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 potat...

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Detalhes bibliográficos
Main Authors: Carolina Netto Rangel, Erika Madeira Moreira da Silva, Lorena Salvador, Renata Figueiredo, Edson Watanabe, João Bosco Carvalho da Silva, José Luiz Viana de Carvalho, Marília Regini Nutti
Formato: Artigo
Idioma:Espanhol
Publicado em: Universidad de Antioquía 2011-12-01
Colecção:Perspectivas en Nutrición Humana
Assuntos:
sweet potato (Ipomoea batatas L.)
food fortified
food analysis
sensory evaluation
consumer satisfaction
food preferences
Acesso em linha:http://aprendeenlinea.udea.edu.co/revistas/index.php/nutricion/article/view/12270
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