Pastelería para diabéticos en el Hospital Provincial General Docente de Riobamba, 2013

Abstract

This research purpose was to make cakes for diabetic patients in the Hospital Provincial General in Riobamba, through to 44 diabetic people, who are seniors ranging 67-80 years old. Splenda as sweetener was used to prepare the products, as well as whole wheat flour, soy milk, natural yoghurt and fruit which contain small amounts of glycemic index in different flavors cakes, ice cream, pies and mousse preparation. Three desserts samples for diabetics were prepared replacing sugar with splenda on cakes and ice cream 1% sweetener, pies and mousse 1,4%. In order to determine the approval and acceptance a 9-point hedonic scale acceptability test was applied with the following results: carrot cake 40%, peach pie 47%, pear mousse 63%, these were the three favorite desserts according to the scale; whereas avocado ice cream was also well accepted with 48% acceptability. The organoleptic characteristics through color, odor, flavor and texture were also evaluated. The bromatological and nutritional analysis showed that all products are suitable and appropriate according to the diabetic patient daily diet requirements.