Propuesta gastronómica para el mejoramiento de las colaciones ofertadas en el bar de la Unidad Educativa “La Salle” de la ciudad de Riobamba 2013

Abstract

The objective of the research was to develop a gastronomic proposal for the improvement of school snack offered in the Education Unit "La Salle" of the city of Riobamba. Amaranth, chocolate, fruit was used in the preparation of truffles; 50% of grain amaranth, 25% chocolate and 25% fruit in pussy pie was used, 50% ground lupine and 50% wheat flour; organoleptic characteristics are applied. The taste tests based amaranth and lupine were performed at 44 8th graders General Basic Education parallel "A" of the Education Unit "La Salle" by which the simplified climbing hedonic sensory evaluation was used to perform the test acceptability is observed that the most acceptable preparation consisting of 59%, 45% and 57% of color, texture, consistency respectively amaranth preferred truffles. With this study it was concluded that the preparations of amaranth and lupine, will both culinary and nutritional content, which will help students of Educational Unit "La Salle" have a good power consuming native products at which will ensure an improvement in the collations.