Examinando por Autor "Martell Llantoy, Mayra Alejandra"

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    Acceptability and nutritional value of cookies based on moringa, cañihua and quinoa, in students of the IE 1228 Leoncio Prado Gutierrez school, Lima 2023
    (Universidad Privada Norbert Wiener, 2022-11-15) Martell Llantoy, Mayra Alejandra; Pasache Moreno, Julissa María
    The variety of healthy cookies made with moringa and flour Andean grains are limited in our country, they provide us with a high nutritional value and provides adequate development and growth in the school stage. Objective: Determine the level of acceptability and nutritional value of cookies based on moringa, cañihua and quinoa in fourth year students secondary school of IE 1228 Leoncio Prado Gutiérrez Lima 2023. Methodology: The research is applied with a non-experimental design and transversal. A cookie was made from moringa flour, cañihua and quinoa, calculated the nutritional value using the table of food composition and the acceptability of the cookie was evaluated through the attributes of flavor, color, crunchiness and appearance using the hedonic scale sheet applied to 90 volunteers. Results: The cookie in question contains 39 g of carbohydrate, has 13 g of protein and contains 8 g of fat,