International Journal for Innovation Education and Research www.ijier.

net Vol:-9 No-6, 2021

Esfiha with added chayote peel flour: physical-chemical characterization

and sensory analysis among children

Letícia Costa Molinari

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

Adjunct Professor, Programa de Pós-Graduação em Biotecnologia, Faculdade de Ciências Farmacêuticas,
Alimentos e Nutrição (FACFAN), Universidade Federal de Mato Grosso do Sul (UFMS),
Mato Grosso do Sul, Brazil.

Dalton Luiz Schiessel

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

Daiana Novello (Corresponding author)

Associate Professor, Department of Nutrition, Programa de Pós-Graduação Interdisciplinar em
Desenvolvimento Comunitário, Universidade Estadual do Centro-Oeste (UNICENTRO).
Alameda Élio Antonio Dalla Vecchia, 838 - CEP 85040-167, Vila Carli, Guarapuava, Paraná, Brazil.
E-mail: [email protected]

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

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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.

Keywords: Byproducts; reuse; food waste.

1. Introduction
Food waste is a prominent issue in several countries. Annually, about 1.3 billion tons of food residues
are discarded in environment, causing environmental impacts, mainly in relation to chemical components
in food [1], impacts on global warming, eutrophication and soil acidification [2]. Foods such as fruits and
vegetables are those with the highest waste rate waste, since, in general, stems, leaves, peels and seeds are
not used in food. The waste of these byproducts occurs mainly during harvesting (10%), processing,
including storage and transportation (50%), in industries, residential kitchens and restaurants (40%) [3,4].
Despite this, food waste has high nutrients levels, especially vitamins, minerals and fibers. Studies have
shown that residues can be used as ingredients in food products such as cookie [5], cake [6], hamburger [7]
and bread [8] for nutritional enrichment. However, the high levels addition of byproducts can increase the
residual flavor intensity and impair texture [8], in addition to increasing the hardness of cookie [5] and
cakes [6].
Chayote (Sechium edule) is a cucurbit, a family made up of creeping, rupicolous or terrestrial stem
plants, often with support tendrils, including some species of shrubby habit. Its peel can be smooth or with
thorns, according to its species. Contains good amounts of potassium (125 mg 100 g-1), calcium (17 mg
100 g-1) and magnesium (12 mg 100 g-1), vitamin C (7.7 mg 100 g-1) and dietary fiber (1.7 mg 100 g-1). In
addition, it has a low energy value (19 kcal 100 g-1) [9]. Brazil is the largest vegetable producer [10], around
50 thousand tons in 2016. In the first quarter of 2017, approximately 13 thousand tons of chayote were sold,
corresponding to 3.4% of the vegetables consumed in Brazil [11, 12]. The chayote peel has a greener color
than the pulp, due to the higher levels of chlorophyll [13], which can have an antioxidant and anti-
inflammatory effect in the body [14]. Also, it contains high levels of vitamin C (51.6 mg 100 g-1), fiber
(45.2 g 100 g-1), protein (15.5 g 100 g-1), calcium (307 mg 100 g-1) and iron (6.76 mg 100 g-1) [9]. Despite
this, chayote peel is generally not consumed, but can be added to a cereal bar [15], and muffins [16],
maintaining sensory acceptability and improving nutritional content.
The bakery sector in Brazil in 2018, grew 2.81% with a turnover of R$ 92.63 billion. Aiming at
diversifying these products, the industry continually seeks to innovate to satisfy consumer needs [17].
Among these products is the sfiha, which is highly appreciated by different audiences. It can be consumed
in open or closed form and is made with wheat flour, sugar, salt, eggs, oil and yeast, having the most diverse

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types of fillings, such as, for example, meat, chicken, cheese and vegetables [18]. Generally, sfiha is
consumed as a snack, since it has a low acquisition cost. However, it has high levels of fat (8.84 g 100 g-1)
and energy (286.63 kcal 100 g-1), in addition to low levels of dietary fiber (1.01 g 100 g-1) and vitamins
and minerals [19]. Thus, excessive consumption of this products can increase the chronic non-
communicable diseases risk, such as arterial hypertension, diabetes mellitus, obesity and cancer [20,21].
Knowing this, sfiha becomes a potential product for the addition of healthier ingredients, aiming to improve
its nutritional content.
Children aged 6 to 12 years are classified as school-aged [22]. At this stage, eating habits are influenced
by different factors, such as family behavior and income, social norms, school environment and marketing
[23]. Children generally have a food intake with high levels of calories, fat, salt and sugar [24] and low
levels of vitamins, minerals and fibers. This is because the fruits and vegetables is below 200 g [25] of the
daily recommendation, which is 400 g, which is equivalent to 5 servings [26]. Children remain in school
for a long time and are directly influenced by friends, colleagues and teachers regarding food consumption.
In this regard, school is a strategic environment for health promotion through practical interventions related
to healthy eating, in addition to contributing to prevention of nutritional deficiencies and combating excess
weight [27].
Sensory analysis is an important phase for the new food products development. This tool is used to
obtain responses from consumers regarding the acceptability of the most diverse products [28]. For children,
playful hedonic scales are used, with facial expressions, which facilitate the understanding and
interpretation of responses [29]. Other analyzes, such as the physical-chemical evaluation, provide essential
information to ensure food quality and safety, verifying its adequacy to requirements of the current
legislation [30]. In this context, the objective of this research was to evaluate the sensory acceptability of
sfiha with the addition of different levels of chayote peel flour (CPF) among children. Also, determine the
physical-chemical composition of standard formulation and that containing the highest CPF content and
with acceptance similar to the standard.

2. Materials and methods

2.1 Acquisition of raw material
Ingredients were purchased in supermarkets in municipality of Guarapuava city, PR state. Seventy-
one kg of chayote (Sechium edule Sw.) with better visual appearance, smooth surface, without
imperfections and light green color were used. The vegetables were cleaned in running drinking water,
sanitized (dipped in sodium hypochlorite solution for 15 minutes) and again cleaned in running water.

2.2 Preparation of chayote peel flour

For peels extraction, a stainless-steel knife was used. Subsequently, they were dried in a dehydrator
(Pardal®, Brazil) with air circulation (65 °C) for 48 hours. After drying, they remained at room temperature
(22 ºC) until completely cooled. The peels were crushed in a domestic blender (Mondial®, Brazil) and
passed through a 32 mesh/Tyler sieve (Bertel®, Brazil) until the CPF was obtained, which obtained a yield
of 3.1 kg.

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2.3 Preparation of formulations

Five sfihas formulations were added with different levels of CPF: F1 (0%, standard), F2 (3%), F3
(6%), F4 (9%) and F5 (12%). These percentages were defined through preliminary sensory tests performed
with the product. In addition to the CPF, the ingredients used in the formulations were: Dough - wheat flour
(F1: 60%, F2: 57%, F3: 54%, F4: 51%, F5: 48%), water (19%), egg (10.6%), sugar (4.2%), oil (4.9%), salt
(0.3%), biological yeast (1%); Filling - shredded cooked chicken (24.5%), braised tomato (22.1%), braised
carrot (20.4%), chopped cooked chayote (16%), braised onion (14.3%), salt (1%), oil (1%) and sautéed
garlic (0.6%). For sfiha dough preparation, all the ingredients were mixed until homogenized, considering
the percentage of CPF addition. The dough was molded into smaller circular pieces, remaining at rest until
it doubled in size (22 ºC), being molded into a sfiha shape. The filling was made by mixing chicken, onion,
carrot, tomato, chayote, garlic and salt, which were previously sautéed in the oil. The sfihas were stuffed
and baked in an oven (Venâncio®, Brazil), preheated to 200 °C for 20 minutes. After this process, they
remained at rest until they reached room temperature (22 ºC). The products were packed in hermetically
sealed plastic containers until the time of analysis.

2.4 Sensory analysis

Sixty untrained judges participated in sensory analysis, being children duly enrolled in a Municipal
School of Guarapuava, PR, of both sexes, aged between 7 and 10 years. Products were submitted to sensory
analysis in a school room and the judge was instructed by the researchers to fill out the answers. The
attributes of appearance, aroma, flavor, texture and color were evaluated using a mixed structured hedonic
facial scale of 7 points ranging from 1 (super bad) to 7 (super good). Also, questions of global acceptance
and purchase intention were analyzed and analyzed using a mixed 5-point structured scale (1 - I disliked a
lot/I would not buy; to 5 - I liked a lot/I would buy for sure) [31]. The judges received a portion of each
sample (approximately 15 g), on white disposable plates encoded with three-digit numbers, in a randomized
and balanced way, accompanied by a glass of water for cleaning the palate. The formulations were offered
in a sequential monadic manner. Acceptability index (IA) calculation was performed according to the
formula: AI (%) = A x 100/B (A = average grade obtained for the product and B = maximum grade given
to the product) [32].

2.5 Physical-chemical composition

Following physical-chemical analyzes were performed in triplicate at CPF, in the standard
formulation and in the one with the highest level of CPF addition and with sensory acceptance similar to
the standard product: Moisture: determined in an oven at 105 °C until constant weight; Ash: analyzed in a
muffle furnace (550 °C) [33]; Lipid: the cold extraction method was used [34]; Protein: assessed through
the total nitrogen content of the sample, using the Kjeldahl method, determined at the semi-micro level
[33]. The nitrogen to protein conversion factor of 6.25 was used; Total and insoluble dietary fiber:
determined by enzymatic method [33]. The soluble dietary fiber content was calculated by the difference
in the results of total and insoluble dietary fiber; Carbohydrate: evaluated by theoretical calculation (by
difference) in the triplicates results, according to the formula: % Carbohydrate = 100 - (% moisture + %
protein + % lipid + % ash + % fiber); Total caloric value (kcal): calculated using the following values: lipid

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(8.37 kcal g-1), protein (3.87 kcal g-1) and carbohydrate (4.11 kcal g-1) [35]. The Daily Reference Value
(DV) was calculated in relation to 100 g of sfiha, based on the average daily values recommended for
children (7 to 10 years) [36], resulting in: 1,933.5 kcal day-1, 130 g day-1 of carbohydrate, 26.5 g day-1 of
protein and 26.75 g day-1 of dietary fiber.

2.6 Statistical analysis

The data were analyzed with software R version 3.6.1, through analysis of variance (ANOVA). The
means comparisons were performed using the Tukey and Student's t tests, assessed at a 5% level of
significance.

2.7 Ethical issues

This work was approved by the Research Ethics Committee of UNICENTRO, opinion number
2,451,570/2017. The exclusion criteria were: having an allergy to any ingredient used in the preparation of
the sfiha or not delivering the Informed Consent Form (ICF) signed by the legal guardian and the Consent
Form signed by the child.

3. Results and discussion

3.1 Sensory analysis
The sensory analysis results of the sfiha added with different levels of CPF are shown in Table 1.

Table 1 - Sensory scores (mean ± standard error) obtained for esfiha with addition of different levels
chayote peel flour (CPF)
Parameter F1 (0%) F2 (2%) F3 (6%) F4 (9%) F5 (12%)
Appearance 6.2±0.86a 5.7±0.85ab 5.3±1.13bc 5.1±1.16c 4.9±1.24c
AI (%) 89.4 81.9 75.3 72.9 70.0
Aroma 6.1±0.74a 5.4±1.02ab 5.2±1.40b 5.1±1.55b 5.0±1.33b
AI (%) 86.9 77.6 74.6 72.9 72.1
Flavor 6.0±0.85a 5.4±0.97ab 5.0±1.35b 5.2±1.28b 5.1±1.32b
AI (%) 85.7 77.9 71.4 73.7 73.6
Texture 5.9±1.06a 5.4±1.21ab 5.3±1.40b 5.0±1.31b 5.1±1.30b
AI (%) 85.0 77.4 75.4 71.9 72.4
Color 6.1±0.90a 5.4±1.21a 4.6±1.48b 4.4±1.77b 4.3±1.73b
AI (%) 87.4 77.9 66.1 63.6 61.4
Overall Acceptance 4.7±0.55a 4.2±0.71a 3.5±0.89b 3.1±1.04bc 2.8±1.18c
AI (%) 93.2 83.2 70.0 61.4 55.4
Purchase Intention 4.2±1.02a 3.7±1.25ab 3.4±1.28bc 3.1±1.29bc 3.0±1.25c
Distinct letters in the same line indicate significant difference according to Tukey’s test (p<0.05); AI: Acceptability
Index.

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The addition of up to 2% CPF did not alter the sfiha sensory acceptability for all attributes and for
the overall acceptance and purchase intention, in relation to the standard product. Formulations F4 and F5
were the least accepted by children, especially for appearance and for global acceptance and purchase
intention. The CPF greenish color may explain the lower grades obtained for the sfiha with added contents
≥ 6% of the ingredient. This effect is caused by the chlorophyll presence in the chayote peel, which is
responsible for pigmentation in several vegetables [13]. The high phenolic compounds content present in
chayote peel (0.45 mg gPF-1) [37] is the main responsible for reducing the formulations acceptability F3,
F4 and F5. The main phenolic compounds are flavonoids, anthocyanins and tannins that can alter aroma,
oxidative stability and color. In addition, they can promote a sensation of astringency and cause a bitter and
residual taste in the product [37]. Similar results to the present research were observed in other studies with
the addition of CPF in cereal bars [15] and in cookie [38].
During the sfiha preparation, there was a reduction in the dough volume and softness, making it more
brittle, as verified by Luz et al. [38]. This is due to the CPF having a higher fiber content compared to wheat
flour. The fiber is highly hygroscopic, which increases water absorption and influences the product final
volume [39]. Due to the lack of gluten, the CPF can change the technological composition of the dough.
Gluten is a protein formed by gliadin and glutenin, which aid in dough viscoelasticity in presence of water
[40,41]. During this process, a gluten network is formed that retains carbon dioxide from fermentation,
which helps to increase the volume of mass, growth and elasticity [42,41]. Also, it is commonly used as an
additive in foods to improve texture, moisture retention and flavor [40]. Acceptability index of less than
70% were verified only for formulations F3, F4 and F5 for color and F4 and F5 for global acceptance.
Other formulations can be considered as having good acceptability, since the AI's were ≥ 70% [43]. Similar
effects have been reported by Cristo et al. [15], in cereal bars production with the CPF addition (0% to
27%). Figure 1 shows sfiha formulations containing different CPF levels. Judges’ distribution by the
hedonic values obtained in the sensory test is shown in Figure 2.

F1 F2 F3 F4 F5

Figure 1 - Sfihas formulations added with different levels of chayote peel flour (CPF): F1 (0%), F2 (2%),
F3 (6%), F4 (9%) and F5 (12%).

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70 70
60 60
50 50
F1 F1
40 40

(%)
(%)

F2 F2
30 30
F3 F3
20 20
F4 F4
10 10
F5 F5
0 0
1 2 3 4 5 6 7 1 2 3 4 5 6 7
Appearence Notes Aroma Notes

70 70
60 60
50 50
F1 F1
40 40

(%)
(%)

F2 F2
30 30
F3 F3
20 20
F4 F4
10 10
F5 F5
0 0
1 2 3 4 5 6 7 1 2 3 4 5 6 7
Flavor Notes Texture Notes

70 70

60 60

50 50
F1 F1
40 40
(%)

(%)

F2 F2
30 30
F3 F3
20 20
F4 F4
10 10
F5 F5
0 0
1 2 3 4 5 6 7 1 2 3 4 5
Color Notes Overall Accepctance Notes

Figure 2 – Judges’ distribution by the hedonic values obtained in the evaluation of sfihas with different
levels of chayote peel flour (CPF): F1: 0%; F2: 2%; F3: 6%; F4: 9%; F5: 12%.

In general, the judges' distribution scores remained ≥ 5 (“good”) for the attributes and ≥ 3 (“liked”) for
global acceptance. Similar results were verified in cereal bars with the CPF addition (0%, 6.75%, 13.5%,
20.25% and 27%) [15]. In this way, the viability of using vegetable flour as an ingredient in sfihas and
similar products is demonstrated, which helps in the full use of food. Furthermore, the vegetables
consumption in diet is essential because they are important sources of fiber, vitamins, and minerals, helping
to prevent cardiovascular diseases, hypertension and diabetes [44]. The F2 sample was the one with the
highest CPF content and acceptance similar to standard (F1) in all sensory tests evaluated (Table 1).
Therefore, both were considered for purposes of physical-chemical comparison in the present research.

3.2 Physical-chemical composition

Physical-chemical characterization of the standard sfiha and that with the addition of 2% chayote
peel flour (F2) is described in Table 2.

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Table 2 - Average physical-chemical composition (± standard deviation) of chayote peel flour

(CPF), sfiha with 0% CPF and that with 2% CPF
Parameter CPF 0% DV (%)* 2% DV (%)*
Moisture (g 100 g-1) 5.0±0.08 36.7±0.05b ND 40.6±0.03a ND
Ash (g 100 g-1) 6.2±0.05 0.8±0.07b ND 1.8±0.04a ND
Protein (g 100 g-1) 11.1±0.09 11.7±0.09a 44.1 11.8±0.08a 44.6
Lipid (g 100 g-1) 1.3±0.08 1.7±0.04a ND 1.7±0.08a ND
Carbohydrate (g 100 g-1)** 76.4±0.21 49.1±0.21a 37.8 44.1±0.32b 33.9
Energy value (kcal 100 g-1) 367.6±0.75 261.3±0.74a 13.5 240.8±0.75b 12.4
Soluble fiber (g 100 g-1)*** 0.5±0.09 0.5±0.10a ND 0.5±0.11a ND
Insoluble fiber (g 100 g-1)*** 22.8±0.14 2.2±0.15b ND 2.8±0.13a ND
Total fiber (g 100 g-1)*** 23.3±0.11 2.6±0.17b 9.9 3.3±0.14a 12.2
Distinct letters in the same line differ significantly by Student’s t test (p<0.05); *Daily Reference Value (DV):
nutrients evaluated by the DRI average (2005), based on a diet of 1,933.5 kcal day-1 and an average portion of 100
g of sfiha (1 unit); *Values calculated in dry basis; **Include dietary fiber; ***Dietary fiber; ND: not detected.

Luz et al. [38] evaluating the CPF, observed lower values for calories (316.1%) and similar values
for moisture (5.3%), ash (6.2%), protein (11%), lipid (1.3%) and carbohydrate (76.2%). Variations in the
nutritional contents of the CPF can occur due to the climate of vegetable production, environmental
conditions, type of cultivar, form of cultivation, harvest, exposure to light [45] and type of thermal
processing [46], among other factors. The CPF complies with Brazilian law, which establishes a maximum
moisture content of 15% for flours [47]. The CPF ash content confirms the expressive minerals amount in
product (dry weight), such as calcium (307 mg 100 g-1) and phosphorus (196 mg 100 g-1) [9]. Furthermore,
the high content of dietary fiber in the CPF helps to improve intestinal microbiota and reduce serum levels
of blood lipids and glucose [48], also plays an important role in controlling body weight, preventing cancer
and in chronic diseases [49].
The standard formulation F1 showed a lower moisture content than F2 (p<0.05), since the CPF has a
high fiber content. The fibers have hygroscopic characteristics, which increase water absorption [39].
Higher ash content was also observed for F2, since the CPF contains greater minerals, amount compared
to wheat flour (0.47 g 100 g-1) [50]. There was no significant difference between protein and lipid levels in
samples F1 and F2 (p>0.05), while carbohydrate and energy levels were lower for F2. Similar results in
relation to protein, lipid and carbohydrate were observed after the addition of CPF in a cereal bar [15] and
for carbohydrate and calories when the CPF was added in a cookie [38].
There was no significant difference in the soluble fiber levels between F1 and F2. However, higher
contents of insoluble fiber and total fiber were observed for F2, which is due to the greater fibers amount
present in the CPF compared to wheat flour (2.70 g 100 g-1) [50]. Thus, the consumption of 1 portion of
chayote sfiha (100 g) reaches 12.2% of the daily recommendation of total dietary fiber for children. In this
context, formulation F2 can be classified as a product source of dietary fiber, as it has a minimum of 3%
fiber in its composition [51].

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4. Conclusion
An addition level of up to 2% of chayote flour in sfiha is well accepted by children, obtaining sensory
acceptance similar to the standard product. The addition of 2% CPF provided reduction in carbohydrate
and energy levels and an increase in moisture, ash and dietary fiber contents, improving the nutritional
profile of the product. Thus, chayote peel flour can be considered as a potential ingredient for addition to
sfiha and other bakery products, with the possibility of being offered to children with high expectations of
acceptance in the market.

5. Acknowledgement
The authors would like to thank the Fundo Paraná/Superintendência de Ciência, Tecnologia e Ensino
Superior do Paraná (SETI), the Programa Universidade Sem Fronteiras, Paraná, Brazil and the Fundação
Araucária de Apoio à Pesquisa do Estado do Paraná, for financial support. This research was also funded
in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazil, Finance
Code 001, by the Universidade Federal de Mato Grosso do Sul (UFMS).

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