Elaboración de Alternativas Gastronómicas para Pastelería con Amaranto, para los Escolares del Centro de Educación Básica Ciudad de Riobamba, Riobamba 2011

Abstract

Experimental and descriptive research, for the development of pastry gastronomic alternatives, by using amaranth for schoolchildren at “Ciudad de Riobamba” Basic Education Center; by means of surveys applied to 70 students from 6th and 7th levels of basic education, the variables evaluated were acceptability an sensory analysis. The preparations were: cake, cookies, jelly, sorbet, cheesecake, Quiche Loraine, tarts. For cake preparation 60% amaranth flour, 40% wheat ; cookies 80% amaranth flour and 20% wheat; for jelly 300g amaranth grain.; and 25gunflavored jelly.; sorbet 150gamaranth grain,milk and blackberry pulp; cheesecake 80% amaranth flour and 20% wheat; Quiche Loraine 60% amaranth flour and 40% wheat; tarts 80% amaranth flour and 30%.wheat. 97%, 94%for sensory evaluation and acceptability of cakes; 94%, 100 cookies; 97%, 100% jelly; 100%, 85% sorbet; 90%, 90% cheesecake; 100%,100% Quiche Loraine; 100%, 100% tarts. The results of bromatological and microbiological analysis showed all amaranths based products are appropriate for human consumption due to their color, smell, taste, consistence, and acceptability. It is recommended to use the recipes since the preparation are appropriate for the consumption in school feeding