Desenvolvimento e avaliação sensorial de chips obtidos a partir de batata doce de diferentes variedades.

Abstract

Sweet potato is a low-cost, easy-to-handle vegetable, which is why it started to be cultivated in several countries, thus being disseminated throughout the world. Brazil is ranked 16th in the ranking of producers, being the first in Latin America. In recent decades, sweet potato has grown significantly in human consumption, as it is associated with a healthy food, with a good source of energy and nutrients. There are several sweetpotato cultivars with different skin and pulp colors, such as purple, orange, cream or white. The consumption of these species can be carried out in different ways such as roasted, boiled, as well as being used in industry for the production of various by-products, but the use of purple, white and orange species for the formulation of chips has not yet been reported . The aim of this research was to develop sweet potato chips of different varieties and evaluate their sensory properties. For this, three formulations of sweet potato chips were prepared, namely: BDP – Traditional sweet potato; BDR – Purple Sweet Potato; PDA – Orange sweet potato. The chips were sensory analyzed using hedonic acceptance and purchase intent test. The results showed that the BDT and BDA formulations were not different for the attributes evaluated, but differed from the BDR for appearance and color, which showed the lowest averages. For purchase intent, the chips did not show any statistical difference between them, being situated in the hedonic term perhaps buy/maybe not buy. The acceptability index of the BDT and BDA chips obtained an index higher than 70% for the attributes appearance, color, aroma, texture and global evaluation. The BDR chips, on the other hand, presented an acceptability index equal to 70% for aroma and texture, with the other attributes being lower than the percentage mentioned above. It can be concluded that the chips, in general, had a good sensory evaluation, however, the formulations elaborated with the traditional sweet potato and the orange potato showed a higher degree of acceptance by the evaluators, which shows great potential for their insertion in the market.