Considering the deficiency of proteins in the Peruvian residerifs diet, their alimentary habits and preferences in the ingesta of foods for quick consumption for the dynamism of the daily activities, one worked with the addition of proteins of high biological value in formulations of crakers. For this reason we prepare the flour, using as matter prevails to the hake that was selected applying the chart of evaluation organoléptica of Whittfogel, the procedures of obtaining of the hake flours they were compared, in those that optionally the pH was adjusted. The comparison of the elaborated fish flour was carried out with the standard flour of wheat. Tests were made with substitutions of 5, 10 and 15% of flour of having fished by wheat flour in the patron formulation of cookies and the acceptability of the product was evaluated making texture tests, color, scent and satisfaction of the pro...

In the present survey, factors influencing chocolate acceptability by kids between 6-10 years old have been identified through, the evaluation of products shape, color and savor. It was determined that the child population showed their preference for a milk covering and an oval shape in chocolates.

Considering the deficiency of proteins in the Peruvian residerifs diet, their alimentary habits and preferences in the ingesta of foods for quick consumption for the dynamism of the daily activities, one worked with the addition of proteins of high biological value in formulations of crakers. For this reason we prepare the flour, using as matter prevails to the hake that was selected applying the chart of evaluation organoléptica of Whittfogel, the procedures of obtaining of the hake flours they were compared, in those that optionally the pH was adjusted. The comparison of the elaborated fish flour was carried out with the standard flour of wheat. Tests were made with substitutions of 5, 10 and 15% of flour of having fished by wheat flour in the patron formulation of cookies and the acceptability of the product was evaluated making texture tests, color, scent and satisfaction of the pro...

In the present survey, factors influencing chocolate acceptability by kids between 6-10 years old have been identified through, the evaluation of products shape, color and savor. It was determined that the child population showed their preference for a milk covering and an oval shape in chocolates.