Elaboración de suspiros veganos a base de cáscara de chocho

Abstract

Abstract: In this research work, a new gastronomic proposal was implemented, based on the use of lupine, with the aim of enhancing and diversifying the use of this product in gastronomy. This is why following the trend of veganism to get closer to a healthier diet, a meringue was made base of aquafaba which is obtained by cooking the lupine shell to Then proceed to dry it in the oven and thus be able to turn it into a breeze. which is a traditional sweet. For the development of these processes, data sheets were applied. production, which allowed the standardization of recipes. Finally, a acceptability test applied to a focus group, where optimal results were obtained which you can see in chapter four.