Utilización de frutos secos y especias para la elaboración de dos tipos de queso a base de leche de soya, Riobamba 2014

Abstract

Dry fruits and species were used in this research in order to get two kinds of cheese made with soja milk. These were made in the experimental kitchen at Gastronomy School at ESPOCH in Riobamba. The final formula of soja cheese was carried ou with 2 and a half litres of soja, 55g of salt, 50g of tomillo. The following ingredients were added to the soja cheese: 100g of raisins, 50g of nuts in the second formula. Later, these cheeses were vaccum packed al to make bromatological and microbiological analysis. According to the microbiological and bromatological analysis each cheese is based on the INEN Norm 1538. The acceptance test and sensorial evaluation was applied to a vegetarian group of Loto Rojo Restaurant located on Diego de Almagro 25-36 and Orozco streets, Riobamba. It was determined that Q02 (soja cheese whith dry fruits) formula got 63% of acceptance. That means, that this kind of cheese fulfill with the ideal- organoleptic characteristics, bromatological and microbiological. Later, a cookbook was written and all the cold kitchen preparations to make easily are described in it. The final preparations demostrate that raw material which is mew and innovator can be used to increase kinds of diets for the consumer.