Utilización de la pulpa de cacao (Theobroma Cacao) para la elaboración de postres como alternativa gastronómica. Riobamba, 2014

Abstract

This reseach had as objective to use pulp of cocoa for the preparation of desserts as a gastronomic altenative ; using artisan methods for its extraction, knowing that it is the non-consumed part of the cocoa pod and tahat it has been exploited in the country`s market, due to the lack of information and knowledge of its physical and nutritive properties by introducing it in cold desserts like ice cream, mousse and gelatin. The methodology for the work was cross-cuttig, combining , exploratory, research with bibliography support. According to the percentage of yield of the cob for the obtaining pulp of cocoa has been obtained an approximate quantity of 25 seeds and 200g of pulp; to be immediately placed in a glass container with hermetic lid, and avoid processes of oxidation and fermentation. In order to determine the acceptability, a tasting was carried out to decide the desserts that are more acceptable when they are made with pulp; witch is within the Standard NTE INEN 2 337:2008; indicating that it is suitable for human consumption, the same that was formulated in ice cream, mousse ad gelatin at 50%, 75%, 100% for each sample. The work of research gave us as a result three desserts with different dosages of pulp with a high level of acceptance since the preparation of pulp of cocoa mousse are the clear demonstration of being able to introduce innovative raw material of excellent organoleptic conditions within the Gastronomy. It was concluded that the cacao is an excellent alternative when preparing innovate desserts, so we recommend not to waste the pulp of cocoa of the cobs.