Sensory evaluation among Nicaraguan school-age children of a sweet potato (Ipomoea batatas) snack prepared with and without sweet potato leaves
DOI:
https://doi.org/10.17533/udea.penh.12269Keywords:
sweet potato (Ipomoea batatas), food fortified, beta Carotene, food analysis, sensory evaluation, consumer satisfaction, food preferencesAbstract
Objective: complete a sensory evaluation of orange-fleshed sweet potato (OFSP) clone 440189. Materials and methods: a descriptive study was undertaken with a convenience sample of 290 Nicaraguan school-age children attending grades 3 to 6, who taste-tested a "sweet potato cake" recipe. Snack A had sweet potato leaves added to it; snack B did not. First, 33 mothers opined about the snacks. Then, children tested snacks A and B, assigning a value of 1 to 5 (from "I don't like it very much" to "I like it very much") to each and indicating which snack they preferred. Results: most of the women gave a positive evaluation to the snacks in terms of ease of preparation, time required, access to ingredients, probability that the children would accept them, and possibility of including them in the school menu. Acceptability scores assigned by the children were high (mean ± SD of 4,5 + 0,7) and similar between the snacks (p=0,91). Fifty one percent preferred snack A and 49% preferred snack B (p=0,56). Conclusions: both snacks were accepted by the mothers and children suggesting that it is feasible to include OFSP clone 440189 into Nicaraguan school children's meals.
Downloads
References
West KP. Extent of vitamin A deficiency among preschool children and women of reproductive age. J Nutr. 2002;132(Suppl):2857S-66S.
de Benoist B, McLean E, Eglis I, Cogswell M. Worldwide prevalence of anaemia 1993–2005: WHO global database on anaemia. Geneva: WHO; 2008.
International Zinc Nutrition Consultative Group (IZiNCG). Assessment of the risk of zinc deficiency in populations and options for its control. Food Nutr Bull. 2004;(Suppl 2):S1-137.
Nicaragua. Ministerio de Salud. Sistema Integrado de Vigilancia de Intervenciones Nutricionales (SIVIN): primer informe de progreso 2003-2005. Managua; 2005.
Instituto Nacional de Información de Desarrollo de Nicaragua (INIDE), Ministerio de Salud. Encuesta nicaragüense de demografía y salud: 2006-2007. Managua; 2007.
Nicaragua. Ministerio de Educación. Programa Mundial de Nutrición Escolar (PINE-MINED). Evaluación nutricional en preescolares y escolares beneficiados por el Programa Integral de Nutrición Escolar PINE-MECD. Managua; 2008.
Pachón H. El impacto nutricional de cultivos biofortificados o cultivos con mayor calidad nutricional. Cali: CIAT; 2010. [citado abril 2011]. Disponible en: https://www.AgroSalud.org.
Muñoz López MM, Revelo MC, Pachón H. El consumo y la producción familiar de fríjol, maíz, yuca, batata y arroz en un municipio rural en Colombia: evaluación de la posibilidad de implementar la biofortificación de cultivos. Persp Nutr Humana. 2008; 10:11-21.
Copenhagen Consensus 2008. Results. Frederiksberg: Copenhagen Business School; 2008. [citado enero 2010]. Disponible en: http://www.copenhagenconsensus.com/Home.aspx.
Instituto Nicaragüense de Tecnología Agropecuaria (INTA). Estudio de cuatro clones de camote, 2003-2005. Estelí: INTA; 2005.
Centro Internacional de la Papa (CIP), Instituto Nacional de Investigación y Extensión Agrícola (INEA). Recetario de camote: el camote y su importancia en el Perú. Lima: CIP; 2004.
Carrillo P, Castro J, Daigle A. Manual sobre el proceso de estandarización de recetas para instituciones. Programa Mundial de Alimentos (PMA). Managua: PMA; 1991.
Liria Domínguez MR. Guía para la evaluación sensorial de alimentos. Cali: CIAT; 2007.
Stevens R, Winter-Nelson A. Consumer acceptance of provitamin A-biofortified maize in Maputo, Mozambique. Food Policy. 2008;33:341-51.
Van Oirschot QEA, Rees D, Aked J. Sensory characteristics of five sweet potato cultivars and their changes during storage under tropical conditions. Food Qual Prefer. 2003;14:673-80.
Espinola N, Creed-Kanashiro H, Ugaz ME, Van Hal M. Desarrollo de un alimento complementario con camote para niños de 6 meses a 3 años. Lima: Centro Internacional de la Papa; 1998.
Dansby M, Bovell-Benjamin AC. Physical properties and sixth graders’ acceptance of an extruded ready-to-eat sweetpotato breakfast cereal. Int J Food Sci Nutr. 2003;68:2607-12.
Ascheri JLR, Bernal-Gómez ME, Carvalho CWP, Modesta RCD. Producción de snaks, a partir de mezclas de harinas de arroz y camote, por extrusión termoplástica: Parte II. Propiedades funcionales y sensoriales. Alimentaria. 1999;98:79-86.
Bovell-Benjamin A. Sweet potato: a review of its past, present and future role in human nutrition. Adv Food Nutr Res. 2007;52: 1-59.
Pico Fonseca SM, Gutiérrez D, Aragón I, Escobar A, Ortiz D, Sánchez T, et al. Evaluación de la composición nutricional, antinutricional y biodisponibilidad in vitro de diferentes extractos foliares. Rev Chil Nutr. 2011;38:168-76.
Rodriguez-Amaya DB. Changes in carotenoids during processing and storage of food. Arch Latinoamer Nutr. 1999;49(Suppl):38S-47S.
Downloads
Published
How to Cite
Issue
Section
License
Derechos de autor 2024 Universidad de Antioquia
