Preparation of a chayote flour cookie using Sechium edule (Jacq.) Sw. and the drying technique of a refractance window (VR), enriched with calcium and inulin, and flavored with passion fruit pulp

Malnutrition is a global health issue, with children being the most affected. In Colombia, 24% of displaced children suffer from malnutrition, which is double the national average. Low levels of protein, minerals, and vitamins are present in the diet of the Colombian population. As a result, in this study, a cookie was developed from a vegetable matrix of easy access in Colombia (cidra Sechium edule (Jacq.) Sw. var. virens levis), whose fruit is rich in vitamins, minerals, and amino acids, using the drying technique of a refractance window (VR), which protects the functionality of the product. Four formulations were prepared: F1= C (E), F2= C, F3= 50C/50T (E), and F4= 50 C/50T. The (E) formulations were fortified with inulin and calcium fumarate. The cookies were dried using the VR technique, using a polystyrene sheet (Mylar type) at a temperature of 80 °C. The biscuits had a diameter of 36.5 mm and a thickness of 4 mm, with total drying times of 3.26 h for F1, 3.8 h for F2, 2.10 h for F3, and 3.13 h for F4. The chayote flour biscuits that were enriched with calcium and inulin (F1) were well accepted and were characterized as physicochemical and bromatological. The obtained results were as follows: 4.75% (%H); 0.531 (aw); 8.43 (°Brix); 0.427% (%AT); 5.6 (pH); 7.86% protein; 5.52% ash; and 14.71% fat. The chayote flour biscuit, enriched with calcium and inulin and dried using a refractance window, is a product with functional characteristics that comply with the physicochemical and microbiological parameters established in the Colombian Technical Standard NTC-241 and which has a high level of acceptance in terms aroma, color, and flavor intensity. Furthermore, no research has been found in which this technique is used for the preparation of bakery products.