Esfiha with added chayote peel flour: physical-chemical characterization and sensory analysis among children

Letícia Costa  Molinari; Luane Aparecida do Amaral; Mariana Biava de  Menezes; Elisvânia Freitas dos  Santos; Dalton Luiz  Schiessel; Daiana Novello

doi:10.31686/ijier.vol9.iss7.3104

Authors

Letícia Costa Molinari Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, Paraná, Brazil. https://orcid.org/0000-0002-4890-3423
Luane Aparecida do Amaral https://orcid.org/0000-0002-1448-2472
Mariana Biava de Menezes https://orcid.org/0000-0001-5871-5285
Elisvânia Freitas dos Santos https://orcid.org/0000-0002-1528-6035
Dalton Luiz Schiessel https://orcid.org/0000-0002-0998-8161
Daiana Novello a:1:{s:5:"en_US";s:9:"UNICENTRO";}

DOI:

https://doi.org/10.31686/ijier.vol9.iss7.3104

Keywords:

Byproducts, reuse, food waste

Abstract

The aim of the study was to evaluate the sensory acceptability of sfiha added to different levels of chayote peel flour (CPF). Also, determine the physical-chemical composition of the standard formulation and that containing the highest CPF content and with acceptance similar to the standard. Five sfiha formulations were developed: F1 (standard, 0% CPF) and the others added 2% (F2), 6% (F3), 9% (F4) and 12% (F5) of CPF. Sixty evaluators aged 7 to 10 years participated in the sensory evaluation. The addition of levels greater than 2% of CPF reduced sensory acceptability (p<0.05) of the sfiha for all attributes and for the overall acceptance and purchase intention, in relation to the standard product. Formulation F2 was the one with the highest CPF content and with acceptance similar to the standard formulation. Higher levels of moisture, ash and dietary fiber and lower levels of carbohydrate and energy were observed for F2 compared to F1. There was no significant difference (p>0.05) for protein and lipid content between the two formulations. It is concluded that an addition level of up to 2% of CPF in sfiha is well accepted by schoolchildren. In addition, the CPF improves the nutritional value of the product, especially with the increase in dietary fiber and mineral matter.

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Author Biographies

Letícia Costa Molinari, Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, Paraná, Brazil.

Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, Paraná, Brazil.
Luane Aparecida do Amaral

Programa de Pós-Graduação em Saúde e Desenvolvimento na Região Centro-Oeste, Universidade Federal de Mato Grosso do Sul (UFMS), Mato Grosso do Sul, Brazil.
Mariana Biava de Menezes

Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição (FACFAN), Universidade Federal de Mato Grosso do Sul (UFMS), Mato Grosso do Sul, Brazil.
Elisvânia Freitas dos Santos

Programa de Pós-Graduação em Saúde e Desenvolvimento na Região Centro-Oeste, Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição (FACFAN), Universidade Federal de Mato Grosso do Sul (UFMS), Mato Grosso do Sul, Brazil.
Dalton Luiz Schiessel

Department of Nutrition, Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, Paraná, Brazil.

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