Sensory Acceptance of Sweet Potato in Chips Format by Public School Students in Sertânia, Pernambuco, Brazil

Abstract

Thus, the objective of this study is to evaluate the sensory acceptance of sweet potato in "chips" format by adolescents in public schools, aiming at is commercialization in this consumer market. Sweet potato was peeled; cut was performed with the aid of multiprocessor foods (Metvisa) for obtaining the chips. Sensory analysis is based on nine-point hedonic scale ratings: 9 = like extremely and 1= dislike extremely. The tasters attributed notes for the attributes appearance, aroma, flavor and color. The sensory attributes presented notes ranging from 5 (neither liked/nor disliked) to 9 (liked extremely). This shows that the sweet potato "chips" were well acceptance by the tasters.Being that approximately 96% of the testers attributed notes above 6 (liked slightly) to the sensory attributes evaluated. Results showing independently of the sex of the tasters the production of "chips" of sweet potatoes by the food industry have a great possibility of success, according to its acceptability among the tasters.

Use of Multivariate Analysis Methods in the Sensory Evaluation of Sweet Potato Chips

“…The results obtained in the sensorial analysis showed that the tasters had a good acceptance of the sweet potato chips, regardless of the sex of the tasters [11]. The only organoleptic characteristic that presented significant difference at the 5% probability level was the color attribute (Table 1).…”