Alternativas gastronómicas a base de sambo y zapallo en repostería y su valor nutricional. Escuela de Gastronomía ESPOCH, Riobamba 2012

Abstract

The research is cross- experimental. It aims to create different kind of desserts which can be prepared with white pumpkin by making tests of acceptability and bromatological analysis with the purpose of evaluate the degree of potential in the market and its nutritional value. Later on desserts were prepared. Tests of acceptability were applied with unqualified judges thus the preparationswith the greater acceptability were determined. The results were subjected to a variance analysis and a mean a separation consequently it could be demonstrated that the white pumpkin and green pumpkin dehydrated cake submitted the best features in color, fragrance, texture and flavor with averages of 7.99, 7.81, 8.04 y 8.19 / 10. These results beat all preparations. We can also say all preparations of white pumpkin and green pumpkin were accepted. Immediately bromatological analysis were performed on samples of the four best rated products. The appropriate methods were used in the laboratory. As a result the most relevant values were established as follows: Flan 6, 44% of protein, 1, 81% of ash, 17.32 % fat (in the mousse) and 66, 71 of carbohydrate. Hence it is suggested to use the F3 which is 25% of white pumpkin and 75% of green pumpkin in the preparation of a wide range of desserts because of its important nutritional value. To sum up it is whished to introduce the dessert in a gastronomic commercial line which can contribute to the rescue of the consumption of the Andean products.