Black Sapote (Diospyros Digyna) as an Underutilized Ingredient in the Preparation of Vegan Breads for School Children in Puebla, Mexico

The black sapote (Diospyros digyna) is a Mexican endemic fruit cultivated in several states of the country, however, despite its production, it is wasted in different locations specifically in the state of Puebla, including Rafael Lara Grajales municipality. The objective of this article was to identify three different samples of vegan breads for the use of this fruit, to evaluate their acceptability in school children (6-12 years old) living in that location. This was achieved through sensory evaluation with a 5-point hedonic scale. The inclusion of an underutilized ingredient, such as black sapote, in their diet expands the variety of foods available to them. This article is based on a mixed, experimental, cross-sectional methodology with an exploratory and descriptive scope, using a documentary and field technique. The ANOVA statistical test and the Tukey test were carried out to evaluate the attributes of each bread evaluated, using the Minitab software version 18. The results showed that there was no significant difference p < 0.05 between the three samples, that is, all were sensorially accepted by the untrained panelist school children of Valentín Gómez Farías elementary school in the municipality of Rafael Lara Grajales, Puebla. The attributes of taste, aroma, color, shape and texture did not show significant differences in bread preference, despite the presence of sapote, which is not commonly consumed in the region. The texture, shape and taste were the most liked aspects of the hojaldra (traditional bread for the day of the dead in Mexico), while aroma and color were the least favored. The students favored the color, aroma, and taste of the conchas (fluffy bread with butter topping), but did not prefer their texture and shape. Similarly, the rolls were preferred for their aroma and shape, but were not the top choices in terms of taste, texture, and color. The aroma and taste were the variables with a positive correlation in the evaluated breads. Texture and taste had a low 3.9% positive correlation, and texture and color had a 4.1% correlation across all three samples. An interval graph was also made to determine the most acceptable elements of the breads evaluated, as well as, a multiple correlation to determine the sensorial characteristics with the highest correlation. The most popular bread was the concha.