MODELING CONSUMER ACCEPTABILITY OF β-CAROTENE RICH SWEET POTATO CURD

Sweet potato (SP) curd prepared by co-fermenting boiled beta -carotene rich SP puree, cow's milk with curd culture, was evaluated for consumer acceptability of sensory attributes. One hundred consumers from the Orissa State, India evaluated SP curd in terms of five major sensory attributes, i.e., sweetness, color, texture, aroma and general appearance on a 9-point hedonic scale. The responses were modeled through binary logistic regression to understand the sensory attributes, which govern the decision process. Color and texture were found to influence consumer acceptability. The beta -carotene supplied by SP-enriched yellow color of the curd, and starch and dietary fiber enhanced the thickness of SP curd.