DEVELOPMENT, SENSORY EVALUATION PHYSICO-CHEMICAL AND

MICROBIAL ANALYSES OF INSTANT CHAYOTE (Sechium edule)

SOUP MIX

An Undergraduate Thesis Presented to the

Department of Food Science and Technology

College of Science and Mathematics

University of Science and Technology of Southern

Philippines

In Partial Fulfilment of the Requirements for the Degree

Bachelor of Science in Food Technology

Claire Mikee F. Apale

April Joy R. Maglunsod

Ian Christian D. Tocmohan

March 2018
 CHAPTER 1

THE PROBLEM

The chayote, Sechium edule, is a herbaceous,

perennial, vigorous climbing plant which is also a member

of the Cucurbitaceae family. According to the US Department

of Agriculture as cited by Meininger (2017), chayote has no

cholesterol or fat and extremely low in sodium. Chayote

also contains B complex vitamins such as folate and small

amounts of niacin, thiamin, riboflavin, pantothenic acid

and vitamin B6. It is a good source of amino acids and

vitamin C. Although it can be eaten raw, it is used mostly

with cooked dishes (Pandey, 2014). Chayote is used in

different ways due to the softness of the fruit flesh which

makes it particularly suitable for giving consistency to

baby foods, juices, sauces and pastes (Saade R. 1996).

Philippine Statistics Authority stated that in 2014,

production was 81.6 thousand metric tons and it slid to

80.9 thousand metric tons in 2015. They also confirmed that

chayote production decreased in 2016 to 74.6 thousand

metric tons. Production averaged 79.0 thousand metric tons

per year. The production declined with a difference of

8.57% from year 2014 to 2016. During the reference period,

there were no imports, nor exports of chayote. It remains

neglected since there are no processes established

regarding the raw material.

In other countries, dehydration of the fruit has been

carried out in an attempt to increase the shelf life of

chayote and make it more widely available, perhaps even for

industrial use (Saade R. 1996; Mujumar et.al, 2010). The

principle behind the preservation by drying is to obtain a

final product which is stable as a result of reduction,

primarily, in moisture content. The reduction in moisture

lowers the chances for microbial growth and chemical

activity as well as physical changes during storage.

Convective drying is a feasible way to extend the shelf-

life of chayote by reducing the moisture content ((Akonor

et al., 2014). Furthermore, using pre-treatments can

potentially prevent undesirable changes in sensory

properties of chayote after drying (Nicoleti, 2001).

Instant soup mix is a convenient product due its less

volume and can be stored in a long period of time without

quality deterioration (Rekha et.al, 2010). Dry soup mixes

are well adapted for institutional use due to its long

storage life at normal temperatures (Riddolls 1972; Singh

et al. 2003).
 The Philippines is a tropical country with abundant

supply of chayote. However, decrease in supply has been

observed since the raw material remains underutilized due

to its bland taste and unstable shelf-life. The researchers

decided to process the vegetable as it has potential for

further exploitation considering its nutritional content.

Therefore, the researchers aimed to develop an instant

chayote soup mix with dehydrated vegetable ingredients.

Conceptual Framework

This study used three vegetables namely chayote, carrots

and corn. The formulations created contained a constant

quantity of dehydrated chayote, carrots and corn at 12.5%,

6.3% and 6.3%, respectively. Other ingredients that were

held constant were Monosodium glutamate, white pepper and

garlic at 0.6%, 0.3% and 0.2%, respectively.

The study was divided into three (3) phases. Phase 1

determined which combination of pre-treatment, size, drying

temperature and rehydration process gave a desirable

moisture and texture. In Phase 2, for formulations were

created and subjected to a Preference test. In Phase 3, the

preferred formulation and control (chayote soup with fresh

vegetables) were compared in terms of acceptability,

physico-chemical and microbial characteristics. It also

includes the tests for the preferred formulation (dry mix)

and for the fresh and dehydrated vegetables.

PHASE 1

INDEPENDENT VARIABLES DEPENDENT VARIABLES

Chayote and Carrots

1)Size of samples:
a. 8x8 mm
b. 10x10 mm

2) Pre-treatment:
a. Blanching: 600C for
30 seconds
b. Partially cooked: 1)Moisture content
700C for 180
seconds 2)Texture after
Rehydration:
Chayote, Carrots and
Corn a. Soft
b. Hard
1) Drying Time at 70oC:
a. 2 hours
b. 3 hours
c. 4 hours

2) Rehydration Process
for 5 minutes:
a. Soaked in boiling
water
b. Cooked
i
n of phase 1.
Figure 1.The conceptual framework
s
t
a
n
t
PHASE 2

INDEPENDENT VARIABLES DEPENDENT VARIABLES

1)DRYING METHOD: Preference Test

Convection Drying at:
 Color
a. 600C for 6 hours
 Aroma
b. 700C for 4 hours
 Texture

2)FORMULATIONS(%):  Taste
Cornstarch: Skimmed
Milk: Salt: Sugar
a.10 : 50 : 6.3 : 7.5
b.15 : 43.8 : 5 : 10

Figure 2.The conceptual framework of phase 2.

PHASE 3

INDEPENDENT VARIABLES DEPENDENT VARIABLES

1)Physico-chemical
Analysis
 Moisture content
 Vitamin C content
Preferred formulation
(dry mix)
2) Microbial Analysis
 Aerobic Plate
Count

Figure 3.Conceptual framework showing the test parameters

for the preferred formulation (dry mix).

INDEPENDENT VARIABLES DEPENDENT VARIABLES

Vegetable Ingredients: 1)Physico-chemical

Chayote, Carrots, Corn Analysis
 Moisture content
A. Dehydrated  Vitamin C content
B. Fresh  Color

Figure 4.Conceptual framework showing the test parameters

for the vegetable ingredients.

A. Preferred 1)Acceptability Test

formulation  Color
 Aroma
Dehydrated  Texture
chayote:carrots:corn
 Taste
(%)
12.5 :6.3 : 6.3  Viscosity
 Overall
Acceptability
Cornstarch: Skimmed
Milk: Salt: Sugar (%) 2)Physico-chemical
15 : 43.8 : 5 : 10 Analysis
 Viscosity
B. Control  Total Soluble
Solids
Fresh chayote:
carrots:corn (%)
12.5 : 6.3 : 6.3

Cornstarch: Skimmed
Milk: Salt: Sugar
15 : 43.8 : 5 : 10

Figure 5.Conceptual framework showing the test parameters

for the preferred formulation (reconstituted) and the

control.
Statement of the Problem

The study was conducted to develop an acceptable instant

chayote mix. The study was designed to answer the following

questions:

1. What combination of size, pre-treatment, drying time

and rehydration process will produce soft textured

vegetables with the desired moisture content?

2. Which of the four formulations will be the most

preferred?

3. What are the moisture and vitamin C contents and

aerobic plate count of the most preferred formulation?

4. What are the moisture, vitamin C content and color

difference between the dehydrated and fresh vegetables

used? Is there a significant difference in the

moisture, vitamin C contents and color difference

between the fresh and dehydrated ingredient?

5. What is the acceptability level of the most preferred

formulation and the control? Is there a significant

difference in their acceptability levels?

6. What are the physico-chemical properties of the most

preferred formulation and the control? Is there a

significant difference in their physico-chemical

properties?
Hypothesis

Ho: There is no significant difference in the moisture and

vitamin C contents between the fresh and dehydrated

ingredient.

Ha: There is a significant difference in the moisture and

vitamin C contents between the fresh and dehydrated

ingredient.

Ho: There is no significant difference in the

acceptability levels between the most preferred

formulation and the control.

Ha: There is a significant difference in the acceptability

levels between the most preferred formulation and the

control.

Ho: There is no significant difference in the physico-

chemical properties between the most preferred

formulation and the control.

Ha: There is a significant difference in the physico-

chemical properties between the most preferred

formulation and the control.

Significance of the Study

This study focuses on the benefits of instant chayote as

soup by determining the sensory analysis and physico-

chemical analysis as well as its storage conditions. The

findings of the study will benefit the following:

Consumers. People nowadays are health conscious and

meticulous in purchasing food products they consume on day

to day basis. This study promotes the good benefits of

minerals and vitamins contain in chayote. Who can include

the instant chayote soup in their regular diet as it also

provides convenience.

Farmers. The primary source of chayote production in our

country; the farmers are generating income due to the high

demand of chayote in the market. This study would guide

them to be knowledgeable in the proper techniques and ways

to harvest chayote in preventing deterioration and

contamination.

Future Researchers. This study can help the future

researchers to use as a reference material for future

studies related to the production and the development of

instant soup mixes further improvement of the instant

chayote soup mix. In such way this study would help them

expand their research and studies for innovation of food

production.
Scope and Limitation

This study focuses to the development of dehydrated

chayote as instant soup mix in the Philippines. The

preference and acceptability of the instant chayote soup

mix items of color, aroma, taste, texture, and viscosity

were tested for sensory evaluation. The physico-chemical

analysis was conducted to determine the viscosity, moisture

content, and total soluble solids of the product.

Fresh chayote used in this study was exclusively

purchased at Cogon public market in Cagayan de Oro City.

The researchers did not anymore include the source of the

product harvesting or market vendor’s practices and other

aspects of chayote handling or management.

Definition of Terms

Sensory evaluation. Sensory evaluation is a scientific

discipline that analyzes and measures human responses to

the composition of soup, e.g. color, taste, aroma, texture,

viscosity and overall acceptability.

Moisture content. The moisture content of a food is the

ratio between the vapor pressure of the food itself, when

in a completely undisturbed balance with the surrounding

air media, and the vapor pressure of distilled water under

identical conditions.
9-point Hedonic scale. Test for determining a product’s

acceptability level, where in consumers are asked to

indicate on a scale of nine points the degree to which they

like or dislike the samples presented.

Soup. The primarily liquid food, generally served warm,

that is made by combining ingredients such as vegetables,

milk, cornstarch, spices and water.

Instant soup mix. A type of soup designed for fast and

simple preparation.

Viscosity. The state of being thick and semi-fluid in

consistency of the soup, due to internal friction.

Reconstitution. The process of restoring something dried to

its original state by adding water to it.

Underutilize. To utilize less than fully or below the

potential use of the product.