Aplicación de técnicas culinarias en la elaboración de refrigerios nutritivos enfocados a bares escolares con el uso de plátano (Musa Paradisiaca), camote (Ipomoea Batatas) y yuca (Manihot Esculenta)

Abstract

This thesis proposes the preparation of nutritious snacks for school bars; based on three basic ingredients of Ecuadorian cuisine such as banana (Musa Paradisiaca), sweet potato (Ipomoea Batatas) and yuca (Manihot Esculenta). Qualitative techniques were used to corroborate the information presented, through an interview with a professional in nutrition, it was confirmed that the preparations proposed in this project are healthy, nutritious and even recommended them to be implemented in school bars. Within the tasting that was carried out to a panel of experts and professionals, in which innovative recipes were presented on the one hand, which sought to attract the attention of young people, and on the other hand traditional recipes were presented, which promoted Ecuadorian gastronomy and that students enjoy it. The preparations presented were well received, obtaining data that helped to perfect the final product, thus improving the presentation, flavor, texture and aroma, which were the items to be rated. The bibliographical research with which this work began allowed us to cover the main characteristics of the banana (Musa Paradisiaca), sweet potato (Ipomoea Batatas) and cassava (Manihot Esculenta) from their origin, nutritional value to their sensory aspects, which made it easier to know each of their features and uses to achieve the objectives set out in the degree project.