Elaboración de una galleta formulada a base de harina de garbanzo, quinua, trigo y su aceptabilidad en adolescentes, que asisten a la Unidad Educativa Fiscal “Dr. Teodoro Alvarado Olea” de la ciudad de Guayaquil, en el período octubre del 2018 a febrero del 2019.

Abstract

In this research project, a cookie based on chickpea flour, quinoa and wheat was formulated. Its acceptability and nutritional value was observed. The sample was of 60 adolescents from 12 to 14 years old who attend the Fiscal Education Unit "Dr. Teodoro Alvarado Olea "from the city of Guayaquil. The methodology of the project was qualitative exploratory since we formulated a new product with its respective data collection through a sensory evaluation (hedonic test) and subsequent bromatological analysis. The sensory analysis determined that the formulation with 65% wheat flour, 25% chickpea flour and 10% quinoa flour was the most accepted for its organoleptic characteristics. Manifesting that the product of better acceptance has a high percentage of proteins. It was shown that legume and cereal flours can be used to replace conventional flour when making cookies with high energy power.