Fomento del consumo de quinua alrededor de la innovación en pastelería elaborando Macarons en base a harina de Quinua en el bar escolar de la Institución Educativa Fiscal Concentración Deportiva de Pichincha

Abstract

Abstract:The objective of this work is to promote the consumption of quinoa by making macarons with quinoa flour in the school bar of the Fiscal Educational Institution Sports Concentration of Pichincha. Quinoa is recognized worldwide as a superfood thanks to its high nutritional content and its versatility to be included in any type of culinary recipe, whether in salty or sweet form. In this way, meet the growing demand to consume healthy and functional foods. The applied methodology is mixed since it will be quantitative and experimental, since sensory tests will be carried out on the seventh-grade students of the institution in order to evaluate the nutritional and functional properties of quinoa, developing an optimized recipe that guarantees high sensory quality and acceptance among child consumers. Once the sensory test has been carried out, surveys with closed questions will be applied that will allow us to analyze the acceptance of the product. Throughout the project, the feasibility of integrating.