Estudio de aceptabilidad de diferentes propuestas de helado en base a alimentos fuentes de vitamina A. 2015

Abstract

This research proposes a new different gastronomic alternative, by making cream ice cream, using as a main ingredient the pumpkin and yellow carrot. For its elaboration treatments with the following formulations were used. Pumpkin ice cream Z001 (100g of pulp, 60g of sugar and 56g of cream), Z002 (150g of pulp, 65gr of sugar and 113g of cream), Z003 (200g of pulp, 70g of sugar and 225g of cream) , Z004 (250g of pulp, 75g of sugar and 338g of cream), as well as yellow carrot cream ice cream with A001 (1000gr of pulp, 50g of sugar and 56g of cream), A002 (150g of pulp, 55g of sugar and 113g of cream), A003 (200g of pulp, 60g of sugar and 225g of cream), A004 (250g of pulp, 65g of sugar and 338g of cream). The instruments used to determine the acceptability and the vitamin contribution of the formulations were: an acceptability test, bromatological examination and a vitamin contribution. The acceptability test was carried out in the workshops of the ESPOCH school of gastronomy, with seventh semester students, obtaining high acceptability in the formulations, resulting in the sample Z004 obtained an assessment of 8 points and the sample A003 obtained an assessment of 9 points on the hedonic scale. The bromatological examination shows that the cream of pumpkin and yellow carrot cream, contain high components of fiber and protein and the results of the vitamin intake, demonstrate the presence of vitamin A. The preparation of ice cream was made by hand. It is concluded that using pumpkin and yellow carrot, you can obtain cream ice cream, with excellent organoleptic characteristics and good acceptance, by tasters, it is recommended to take care of the storage temperatures of ice creams that can be -18 ° C -20 ° C, so that they maintain their properties and characteristics.