Elaboración de un recetario con preparaciones a base de harina de zanahoria blanca (arracacia xanthorrhiza bancroft) 2014

Abstract

This research aims to: develop a cookbook with preparations of flour made of arracacha (arracacia xanthorrhiza bancroft); made in the workshops of the School of Gastronomy of the School of Public Health; this flour was used in a percentage with wheat flour in making desserts in order to promote the use of this root in other product areas. The processes involved in the development of this product were: selection of the raw material, washed, peeled, cut, then was taken to the oven to dehydrate at a temperature of the 60 grades centigrade during 8 hours, then it was ground and sieved; to send to the lab to the relevant analysis is carried out and to determine if they are within the parameters set by the INEN Standard 0616. The elaborations were made with flour obtained in 3 percentages as follows: the {arracacha- wheat flour} = Sample 001(30%-70%), Sample 002 (50%-50%) and Sample 003 (70%-30%) thus obtaining different formulations which desserts, the same test was applied acceptability scale developed by simplified hedonic. The results revealed that preparations based on the M001 (30%- 70%) and M002 (50%-50%), met the most acceptable characteristics, as for most tasters were full satisfaction. Finally, a dessert recipe was developed based on arracacha flour, publicizing and recognizing arracacha flour as an excellent ingredient in the balking line.