Aromatización del aceite de girasol con especias para elaboraciones gastronómicas. 2014

Abstract

The present investigation proposes adding flavor to sunflower oil with spices for use in culinary elaborations, where we proceeded to choose the most adequate flavored spices based on their organoleptic properties. Through this selection and the application of techniques to concéntrate aromas, we proceeded to obtain a variety of flavored oils. These varieties were used in different culinary elaborations coalescing an assortment of meat types.To complement, an instrument was used for an acceptability test to a particular group of students of the School of Gastronomy, Faculty of Public Health; those of which, through an applied taste test, gave their respective verdicts of the creations they enjoyed the most. In the evidence obtained of said application instrument, we found that the mini beef meatballs fried in oregano flavored sunflower oil had a 61% acceptance rate, making this the proposal with the most acceptability. We conclude with the application of laboratory methods where we show the microbiologic and bromatological analysis, which are of utmost importance in these foodstuffs as these analyses study certain types of pollutants that may harm the consumers health. With approval of the formerly mentioned, we can approve the acceptability of the proposed product. It is recommended to apply this type of analysis for future investigations about the obtainment of new foods to créate secure and healthy foods.