Elaboración de postres a base de chontaduro (bactris gasipaes), utilizando diferentes técnicas culinarias. Riobamba 2015

Abstract

This research proposes the preparation of desserts made of chontaduro (bactris gasipaes), through the use of different culinary techniques. This was made in the cooking laboratory of the ESPOCH (Politecnic School of Chimborazo). This research is exploratory and of experimental desing. In order to prove and make this information truthful, tool like test to acceptability and laboratory analysis are aplied to the proposal. These tols are applied through explain in detail ingredients, time, temperatures, procedures and tecniques used in the production of two kids as dessert: ice cream and “bizcocho of chontaduro”. Through the test of acceptability applied to the professors of the gastronomy school is was determined that the six proposed formulations were accepted. The formulations that got the most acceptance were H50 and B50. The parameter was I like it very much. These two formulations reach the 52% of acceptability. Laboratory analysis (microbiological and physical-chemical) was aplied in order to prove the “normas INEN”. It was proved that these pathogen microorganism, so they are not harmful for the health of the consumer. Based on the results obtained in this research “chontaduro” is a new gastronomic option applied in pastisserie as an innovative product.