Validación de Postres a Base de Borojó Usando Técnicas Clásicas de Repostería 2011

Abstract

It was found that the use of Borojó supports techniques for conducting dessert proposed as an alternative. This research work was experimental type, a completely randomized design, it was performed by analysis of variance and means separation by Tukey Test and cross section due to the runtime. In the experimental kitchen workshop at the Gastronomy School at ESPOCH, it was developed Validation Borojó based Desserts Classic Pastry Technique using, with different levels of Borojó in desserts such as Mousse, Ice Cream, Bavaroise, Pie, Cold Cheesecake, Baked Cheesecake. With three initial preparation Borojó, Sensory analysis was performed two appropriate levels being selected, which were later analyzed by the group of sensory tasters, obtaining the most appropriate levels as in the low and medium versus a control treatment, and determined that the adequate formula is 400g for Mousse, 300g in Ice Cream, 400g for Bavaroise, 200ml in the Pie, 250ml cold Cheesecake and 200ml in Cheesecake baked, this allowed recording the highest acceptability of very good 15.67 Mousse, 18.33 Ice Cream, 18.33 of Bavaroise, 17.00 Pie, 15.33 cold Cheesecake and 14.00 of baked Cheesecake from the 30 tasters respectively. It is recommended to use of low levels of Borojó for cold desserts, since this levels was with the best organoleptic assessment for its taste, color, odor, flavor and texture, as well as in the hedonic scale to rate the product preference.