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Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysisThe sweetpotato [Ipomoea batatas (L.) Lam], an important industry in the United States, has been selected as a candidate crop to be grown on future long-duration space missions by NASA. Raw sweetpotato roots were processed into flour, which was used to formulate ready-to-eat breakfast cereal (RTEBC). Twelve trained panelists evaluated the sensory attributes of the extruded RTEBC using descriptive analysis. The samples were significantly different (P<0.05) for all attributes. Twelve perceived sensory attributes, which could be used to differentiate the appearance, texture, and flavor of sweetpotato RTEBC, were described. The data could be used to optimize the RTEBC and for designing studies to test its consumer acceptance.
Document ID
Document Type
Reprint (Version printed in journal)
Dansby, M. A. (NASA Headquarters Washington, DC United States)
Bovell-Benjamin, A. C.
Date Acquired
August 21, 2013
Publication Date
March 1, 2003
Publication Information
Publication: Journal of food science
Volume: 68
Issue: 2
ISSN: 0022-1147
Subject Category
Life Sciences (General)
Distribution Limits
NASA Discipline Life Support Systems
NASA Program Advanced Human Support Technology
Non-NASA Center