Comparison of Nutrients and Antioxidant Activities in Sweet Potatoes

Table 3

Sensory evaluation criteria for steamed sweet potato.

Project category	Sensory evaluation criteria	Score
Bitterness	Liked very much	13–15
	Liked moderate	11-12
	Liked slightly	8–12
	Disliked moderately	5–7
	Disliked very much	0–5
Fragrance	Liked very much	13–15
	Liked moderate	11-12
	Liked slightly	8–12
	Disliked moderately	5–7
	Disliked very much	0–5
Sweetness	Liked very much	20–25
	Liked moderate	15–20
	Liked slightly	10–15
	Disliked moderately	5–10
	Disliked very much	0–5
Smoothness	Liked very much	20–25
	Liked moderate	15–20
	Liked slightly	10–15
	Disliked moderately	5–10
	Disliked very much	0–5
Texture	Liked very much	16–20
	Liked moderate	12–16
	Liked slightly	8–12
	Disliked moderately	4–8
	Disliked very much	0–4