Elaboración de cremas para pastelería mediante la utilización de leches vegetales de almendra, nuez y mani, Riobamba. 2014

Abstract

The objective of this research was to use almond, nuts and peanut milks, in the preparation of pastry cream and custard for application in obtaining a product similar to the cow in the area of quality control of the modern enterprise features Alimentos S.A. This work was not experimental descriptive, cross-sectional. And organoleptic acceptability variables were evaluated using a hedonic scale of products formulated for the three types of milk to 50% of nuts with 100% water in order to have a marked difference in each type of milk. Also, the formulation of the pastry and custard cream was followed by normal standard recipes for their preparation, where tests of acceptability and hedonic scale to a total of twelve tasters was applied. Standard recipes making all preparations derived from these creams for application. Dietetics and performing microbiological tests according to NTE INEN 2304 standard which tested positive for consumption. After conducting the tabulation of results and interpretation, we conclude that the pastry cream with almond and peanut organoleptic characteristics and high acceptability making it suitable for consumption and application confectionery offering a new culinary alternative for consumption same. We recommend further research on these non-traditional as they give very good results both in the pastry area and Ecuadorian cuisine.