Elaboración de masas de plátano verde (Musa Paradisiaca) para aperitivos utilizados en los servicios de catering, Riobamba 2014

Abstract

The research was aimed at developing mass dreen banana (Musa paradisiaca) for appetizers used in catering services. The decelopment of the masses was performed with the processed green banana pulp in addition to a variety of products to enhance their flavor and improve texture in six months. During the investigation a range of products that combine better with green banana, such as cassava, potato, lard, chili, ginger, celery, among the main ones was found; this fusion of flavors yielded results in the organoleptic test showing that the preparation “Mini Tostón” which contains lard in their mass, obtained 100% acceptability. In the case of “Deditos de queso” (mass of green banana cassava), by their nature reached a percentage of 84% of pleasure. With the “Tartaletas de pollo y guacamole” ( mass of green banana dough with lard), an acceptance of 68% was achieved; “Capresse Green” (mass of green banana with potatoes) an acceptance of 32%, and “Rollos de atún” (mass of green banana plus cassava), a value of 15%. Standard recipes were formulated through which the quality of each appetizer was assured, these were classified into options for children and adults thus providind a new variety of appetizer that can be offered in “catering” service for any social.