Utilización de harina quinua-avena (FORTALIZ) en la elaboración de postres como una alternativa gastronómica. Riobamba 2014

Abstract

The current research work aims, to use Quinoa-Oat Flour (Fortaliz), in the preparation of desserts as a Gastronomic alternative. The desserts prepared based upon the quinoa-oat flour (Fortaliz) were prepared by using appropriate gastronomic techniques and methods such as: weighting, measuring, blending, mixing, adding, sieving, kneading, baking, etc. which were applied on each of the preparations, formulating the standard recipe with the exact amount of ingredients, preventing so any alterations in the results whether for excess or shortage of any ingredients in the preparations. When performing the chemical and microbiological analysis of the desserts (Cake, cupcake, pineapple pie), it was gotten that they are suitable for human consumption since they don’t have harmful microorganisms in them. The evaluation of the sensorial features and acceptance tests of the desserts prepared based on this flour were applied to bakery professionals in Riobamba, who gave a major acceptance to the dessert coded P003 (Pineapple pie), which obtained 50% in the parameter “Like very much”, with good organoleptic features either in color, smell, flavor and texture, allowing this way to be introduced as a healthy food and contributing as a new gastronomical alternative in the bakery and pastry areas.