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. 2023 Aug 27;82(7):892–912. doi: 10.1093/nutrit/nuad100

Table 4.

Summary of studies investigating sensory acceptability of provitamin-A biofortified orange sweet potato (OSP) via hedonic score testing

Population, N Hedonic scale Varieties investigated Food product Acceptability resulta for biofortified food product Reference
Adults in rural Rwanda, N = 1073 5-point NR

  • OSP juice

  • 80% OSP + 20% pineapple juice

 Acceptable without pineapple juice added, with nutritional information given Bocher et al (2019)22
Women in Panama, N = 50 5-point, facial NR

  • Roasted

  • Tamale

  • Pesada

  • Soda

 Acceptable Britton et al (2017)23
Adults in Uganda, N = 40 9-point

  • Ejumula

  • SPK004/1/1

  • Tanzania variety

  • Nakakande (controlb)

 Boiled Sensory hedonic scores not reported Chowdhury et al (2009, (2011)20,21
Breastfeeding mothers in rural India, N = 52 9-point

  • Kamalasundari

  • Local variety (control)

  • Chutney

  • Rasam

  • Thick Shake

  • Barfi

  • Payasam

  • Sharbat

 Acceptable Gannon et al (2019)24
Adults in rural South Africa, N = 120 5-point, facial

  • A40

  • A45 (control)

 Boiled Acceptable Govender et al (2019)25
Untrained university students and staff in Kenya, N = 25 7-point

  • Kemb 10

  • Dutch Robyjin (control)

 Chips (crisps) (prepared using either corn or palm oil) Acceptable Hagenimana et al (1998)26
Adults and children in rural Malawi, N = 210 5-point

  • Chipika

  • Kadyaubwerere

  • Zondeni

  • Kenya (control)

 Boiled

  • Chipika not acceptable

  • Zondeni acceptable

  • Kadyaubwerere generally acceptable

 Hummel et al (2018)27
Adults in Brazil, N = 100 9-point Beauregard

  • Dry enriched cookie (50% of dry sorghum flour + 50% of sweet potato flour)

  • Extruded enriched cookie (50% of extruded sorghum flour + 50% of sweet potato flour)

 Acceptable Infante et al (2017)28
Adults and children in South Africa, N = 930 5 = point, facial Resisto

  • Chips

  • Doughnuts

  • Juice

  • Veggies

 Acceptable Laurie (2012)29
University students and staff in India, N = 100 4-point

  • S-61

  • S-594

  • S-1156

  • S-1281

  • SV-98

  • 362-7

  • IGSP-15

  • CIPSWA-2

  • 187017-1

  • 440038

  • 440127

  • 420027

  • ST-14

  • Kamala Sundari

  • 90/101

 Boiled Acceptable except for 187017-1, 420027 Mitra et al (2010)30
Teachers, school employees, students in Brazil, N = 32 9-point Beauregard

  • Bread (20% OSP, 80% conventional wheat)

  • Bread (40% OSP, 60% conventional wheat)

  • Bread (60% OSP, 40% conventional wheat)

 Acceptable Nunes et al (2016)31
Semi-trained panelists in rural Nigeria, N = 20 9-point NR Boiled with or without skin for 10 or 15 minutes Acceptable except for boiled without skin for 15 minutes Pessu et al (2020)32
Children 8 y–10 y old, in urban Brazil, N = 100 5-point Beauregard Cake Acceptable Ramos et al. (2019)17
Untrained women and men in Brazil, N = 104 9-point Beauregard Cake (OSP: 35.86, 40, 50, 64.14, or 60 g/100 g; sunflower oil: 1.3, 3, 7, 11, or 12.65 g/100 g) Acceptable Silva et al (2019)33
Preschool and school children (N = 94), mothers (N = 59) in rural Tanzania 7-point, facial

  • Karote DSM

  • Resisto

  • Polista (control)

  • Sinia B (control)

 Boiled Acceptable Tomlins et al (2007)19
a

Foods were considered acceptable if they had an overall sensory acceptability score of ≥70%.

b

Control refers to a nonbiofortified, non-industrially fortified, conventional crop.

Abbreviations: NR, not reported; OSP, orange sweet potato.