Open AccessEsfiha with added chayote peel flour
Author(s) -
Leticia Molinari,
Luane Aparecida do Amaral,
Mariana Biava de Menezes,
Elisvânia Freitas dos Santos,
Dalton Luiz Schiessel,
Daiaovello
Publication year - 2021
Language(s) - English
Resource type - Journals
ISSN - 2411-2933
DOI - 10.31686/ijier.vol9.iss7.3104
Subject(s) - food science , dietary fiber , mathematics , national standard , significant difference , chemistry , statistics
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) 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.