The acceptability of reconstituted sweet potato flakes

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Mary Frances Silance (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site:
Joan P. Cassilly

Abstract: The purpose of the study was to determine if sweet potato flakes with added fiber (Sample B) and/or flakes with an enzyme added (Sample C) were more acceptable than flakes which meet government specifications for military and school lunch programs (Sample A). It was thought that the addition of fiber or enzyme would Improve the texture of reconstituted sweet potato flakes and make them more acceptable to the consumer. A thirteen-member untrained taste panel and cafeteria patrons who purchased the sweet potato products being tested were judges. The three different samples were reconstituted and served at the same time on each of six days to the panel while each product was served three times each on different days in the cafeteria. A scoring card, employing the hedonic rating scale for scoring appearance, flavor, texture, and overall acceptability of the reconstituted sweet potato flakes, was used. Standard analysis of variance procedures were used to determine whether there were differences between the samples. Data for the taste panel and patrons of the cafeteria were analyzed separately. Results of the study revealed a significant difference at the .01 level between Sample C and Samples A and B for the taste panel. Sample C received the highest scores on all aspects of the test. Even though the differences were not significant, Sample B was rated slightly higher than Sample A in all characteristics rated. The cafeteria patrons rated Sample C highest followed by B and A respectively, but the difference was significant at the .05 level only for the flavor.

Additional Information

Language: English
Date: 1974

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