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

• Main Authors: Carolina Netto Rangel (Author), Erika Madeira Moreira da Silva (Author), Lorena Salvador (Author), Renata Figueiredo (Author), Edson Watanabe (Author), João Bosco Carvalho da Silva (Author), José Luiz Viana de Carvalho (Author), Marília Regini Nutti (Author)
• Formato: Livro
• Publicado em: Universidad de Antioquía, 2011-12-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

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...