Tesis
Utilización de la Sangorache en Elaboraciones Gastronómicas Dirigida a los Niños de la Red Educativa San Pablo. 2011
Fecha
2012-03-26Registro en:
Padilla Aguagallo, Nelly Estela. (2012). Utilización de la Sangorache en Elaboraciones Gastronómicas Dirigida a los Niños de la Red Educativa San Pablo. 2011. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Padilla Aguagallo, Nelly Estela
Resumen
The nutritional value of the four of sangorache is relevat in protein, and contents of fat, fiber, and iron, important characteristics for the use of this product in gastronomic preparations directed to the children of the Educational Network S. Pablo in The Chimborazo Province. There isn´t an adequate and varied diet in the children of this region that allows them a correct intellectual development. The object of the project is to develop gastronomic alternatives to promote the consumption of the sangorache combined with other food. It is a field research with a descriptive aspect; the gastronomic alternatives and organoleptic and socio- demographic characteristics were evaluated using a survey in a sample of 124 children. The study was performed in an age group covered between 7 to 9 years 39%, from 10 to 12 years; 13 to 18 years or more 23%; male, 52% and female 48%. They were prepared 6 standard recipes, cookies, yogurt, cake, corn flour drink, cream, and truffles with sangorache. To perform the standardization of the recipes: cake, cookies and yogurt, three combinations with different percentages were used, first formula 30% with flour of sangorache and 70% of wheat flour; second formula 20% flour of sangorache and 80% wheat flour and third formula 50% flour of sangorache and 50% of wheat determining that the best combination was used in the second formula. For the preparation of the corn flour drink, yogurt, and cream; was used first formula 100% of sangorache and 25% of oats in flakes; the second formula: 25% of sangorache and 1% of oats; third formula 40% of sangorache and 0% of oats. Giving as a result the highest percentage with 100% of acceptability for the sangorache truffles; 99.01% the cookies; the97.58% the corn flour drink: the 96.77% the yogurt, and 72.58 for the cream of sangorache; the result also showed considerable nutritive value rich in proteins, fats, carbohydrates, and kilocalories of the proposed products as gastronomic alternatives, and a good acceptance by the children and their parents. It is recommended don`t change the formula to avoid the damage of the bromatologic and organoleptic characteristics of the product.