Reemplazo de la harina de trigo por harina de zapallo en la elaboración de postres gourmet y su aceptabilidad, 2011-2012

Abstract

It is important to provide food with different flavors and tastes for customers who want to eat especial kind of food. There are lots of recipes to prepare delicious desserts but it is needed to offer new processes to get better flavors for demanding customers. This research has been carried out to process desserts by replacing wheat flour whit pumpkin flour; to make the chemical composition analysis of that food; to provide desserts for gastronomy students and to design the desserts recipes. The research process was experimental, there were used some types of desserts made with pumpkin flour to determine customers´ preferences. It was applied a test to 205 students at hedonic measuring scale, their data were processed by using Microsoft Excel and those results were evaluated to determine their preferences. There were used three recipes with pumpkin flour at 25%, 50% and 75%. There were also used 4 types of base dough streams, scalded, whipped dough and flaky. Each type of dough was prepared in 4 different ways. Results showed that: Pumpkin flour at 25% gave 60% of acceptance. Pumpkin flour at 50% gave 25% of acceptance. Pumpkin flour at 75% gave 15% of acceptance. Conclusions showed that: the best acceptance was provided with 25% of pumpkin flour; and the recipe book which used essential ingredients and an easy handling. Recommendations include: pumpkin flour in dessert preparations is a good ingredient because it offers a wide variety of recipes with new flavor and taste and will give opportunity for originality and innovation. It is also recommended to give the dessert recipes to professionals and amateurs who are interested in gastronomy and some food based on pumpkin flour.