Browsing by Author "Parrado Cruz, Angie Paola"

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    Implementaciones Culinarias de la hoja de yuca
    Martinez Ramos, Laura Daniela; Parrado Cruz, Angie Paola; Triana Gonzalez, Camilo Alejandro; Perez, Sandra Patricia
    The cassava or Manihot Esculenta, is consumed by many frequency by more than billion persons in the world, which it wants to say, that it is a very important product in the familiar basket since it it is the rice, the maize and the wheat. Nevertheless, the yucca has parts that are not taken advantage for the human consumption if not for the animal consumption, since it it is the leaf of yucca and this one can be very beneficial for the human being. In the following project we will develop a theoretical investigation and a series of practices for the use of the cassava leaves (Manihot esculenta) in culinary applications, previous formulations were developing for two culinary preparations which will be ballotine of chicken and Empanadas. After having the previous formulations we will proceed to realize a sensory panel to select the most accepted, and that formulation will be able to realize the product that more the public likes and will proceed to realize it does again panel with different persons and to evaluate the level of acceptance as for the organoleptic characteristics of every preparation.