Sweet potato acceptability

E. Physical Properties and Sixth Graders Acceptance of an Extruded Ready-to-Eat Sweet Potato Breakfast Cereal (Dansby and BoveU-Benjamin, 2003c)... 

A. Consumer Acceptance of Vegetarian Sweet Potato Products Intended for Space Missions (Wilson et al., 1998)... 

E. PHYSICAL PROPERTIES AND SIXTH GRADERS ACCEPTANCE OF AN EXTRUDED READY-TO-EAT SWEET POTATO BREAKFAST CEREAL (DANSBY AND BOVELL-BENJAMIN, 2003c)... 

A. CONSUMER ACCEPTANCE OF VEGETARIAN SWEET POTATO PRODUCTS INTENDED FOR SPACE MISSIONS (WILSON ETAL., 1998)... 

The study determined consumer acceptability of products containing from 6% to 20% sweet potato on dwb. Vegetarian products made with sweet potato were developed for use in nutritious and palatable meals for future space explorers. Sensory (appearance/color, aroma, texture, flavor/taste, and overall acceptability) studies were conducted using panelists at NASA/Johnson Space Center, Houston, Texas. All the products were vegetarian with the exception of a... 

Van Den (1992) reported two beverages from orange-fleshed sweet potato. One of the beverages, which were highly acceptable to consumers, was fruity and resembled fruit juice drinks. Sweet potato roots were processed into precooked powder, which was sieved and mixed with cocoa powder. The sweet potato-cocoa (85 15) hot drink was also acceptable to consumers. 

Wilson, C., Pace, R.D., Bromlield, E., and Lu, J. 1998. Consumer acceptance of vegetarian sweet potato products intended for space missions. Life Siepport Biosph Set 5, 339-346. 

Potato, carrot, and sweet pepper samples spiked with aldicarb, propoxur, carbaryl, carbofuran, and methomyl tested with this AChE biosensor, exhibited acceptable recoveries (79-96%) [24],... 

Indeed, potatoes are rather neutral in flavor, but they contain typical taste and odor substances. Their overall acceptance in the U.S. and in Europe is very high Q ), higher than for many other commodities. A bland food would never obtain such a high acceptability. However, according to Burr (2) none of the four primary taste sensations of sour, solty, sweet and bitter is ordinarily perceptible in normal cooked potatoes. 

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