Nuevas tendencias en repostería con la utilización de hierbas aromáticas, 2014

Abstract

The research aimed to develop new trends in baking with the use of aromatic herbs; the same that was carried out in the Polytechnical Superior School of Chimborazo in the workshops of the school of Gastronomy by means of the application of a test of acceptability were determined the organoleptic characteristics such as the smell, color, flavor and texture for the elaboration of gelatins of infusions of aromatic herbs such as cedron, mint, lemon verbena and good grass. Three formulations were made, the first made with 25% infusion, the second with 75% infusion and the third with 100% infusion, to carry out the tasting test the third formulation was preferred, it was the one that most enhanced its taste. To obtain this infusion, the water was boiled and the aromatic herb was placed. The preparation with greater acceptability was the herb luisa gelatin with 90%, for its organoleptic characteristics, pleasant flavor with 95%, pleasant aroma with 100%, light green color with 60% firm texture with 75%. The percentage of mixture of its ingredients and the technique of elaboration applied are adequate; the processing with less acceptability was the good grass gelatin with 75%, the mixing percentage not being adequate. The acceptance test was carried out on 20 students of the School of Gastronomy in the workshops of the same. With this study we obtained gelatins of mint, lemon verbena, good grass and lemon verbena, without altering their acceptability and also contributing as a nutritious food, it is suggested that no milk product can be added to these elaborations since They alter their organoleptic characteristics.