Alternativas gastronómicas a base de jícama e introducción en la Fundación de Desarrollo Comunitario Integral de Educación Abierta Apoyando al Progreso del País, 2012

Abstract

Experimental descriptive research design in dining options based jicama and introduction in Integral Community Development Foundation Supporting open learning progress of the country by the facial hedonic test on a sample of 35 children in which to gauge acceptability of preparations, dining options, staff training and evaluation. The data was tabulated by descriptive statistical study depicted in pie charts, using the Excel spreadsheet. The dining options prepared from the following acceptability obtained Jicama cake100%, jicama stuffed snails 97%, jicama cream 94%, jicama croquettes with chicken 91%, jicama ice cream 100%, jicama shakes 100%. Preparations with higher acceptability were the jicama cake, jicama ice cream and shake. It recommends further expanding the use of different preparations of jicama in food since it is good for the health of children and other consumers.