Elaboración y evaluación de las características organolépticas de preparaciones de pastelería hechas a base de plátano verde (Musa Acuminata Ab) y orito maduro (Musa Acuminata Aa), Santo Domingo de Los Colorados 2014

Abstract

This researchobletive is to use Green plantain and orito as main ingredients to develop and evaluate the organoleptic characteristics of pastry recipes to publicize more options within Ecuadorian cuisine. The developed pastry recipes were: cookies, shortcrust, cake, donuts and pies, which were baked with different (mixing, kneading, sifting) pastry and temperatures (180° C) techniques required according to each preparation and most used cooking methods in this cuisine area. Once the bromatological and microbiological analysis were made, the product with the highest acceptability was the pies, it was demonstrated that this product is unfit for human consumption because it contains protein, fiber, fat, ash and it is within normal parameters established by the World Health Organization, besides that pies had 62,5 % acceptability in terms of taste, 68,75 % in texture, 50 % in smell and 56,25 % in terms of color. With this study pastry recipes were created with green plantain and orito contributing as variety in Ecuadorian cuisine and it is nutritious food in the daily diet. It is recommended to the bakers to store the products in covered containers to prevent texture changes.