Addition of pumpkin skin flour in pizza changes the physicochemical and sensory acceptability of children

The aim of the study was to evaluate the sensory acceptability among children of pizzas in which different levels of pumpkin skin flour (PSF) were added. Additionally, we wanted to determine the physicochemical composition of the control product and of the one with a higher PSF level, and which formulations would have an acceptability level similar to the control product. Five pizza formulations were developed with the addition of different levels of PSF: F1 (0%), F2 (12%), F3 (18%), F4 (24%) and F5 (30%). Sixty-five untrained consumers, whose age varied between 7 and 10 years old, participated in the analysis. Greater scores for F1 (p < 0.05) were noticed for the look and colour attributes in comparison with F5. The F1, F2 and F3 formulations had superior scores in comparison with F5 regarding their smell. Similar results were noticed for the flavour and texture attributes, besides overall acceptance and purchase intent. The control pizza was the most accepted one in these evaluations (p < 0.05) in comparison with F4 and F5. Additionally, F2 and F3 got superior scores in comparison with F5. Therefore, we notice that addition levels superior to 18% of PSF in pizzas reduce their acceptability. There was no difference in the moisture and calorie levels between F1 and F3 (p > 0.05). However, greater levels of ash, protein, lipid and dietary fiber were noticed for F3. The F1 formulation presented greater levels of carbohydrate (p < 0.05). We may conclude that an addition level of up to 18% of PSF in pizza improves the product’s nutritional profile and is well accepted by the children.