Utilización del noni en la elaboración de postres, 2010

Abstract

The investigation Project named “Use of Noni in the Dessert Elaboration” is a theoretical-practical proposal whose main objective is to inform about the nutritional qualities of this exotic fruit and its application as an alternative ingredient in cake making. In the first place, the acceptability level of preparations through the application of the hedonic scale was determined among both students and professionals of the Gastronomy area of the Chimborazo Polytechnic School. Once data were tabulated, two preparations that got a greater acceptability percentage were determined such as: Noni ice cream with a 85% of acceptance, formulated in its main ingredient with 25% of noni juice (extract) and 75 % of small green orange pulp; and noni cake with a 90% of acceptance formulated in its main ingredient with 25% of noni juice (extract) and 75% of milk. These two formulae were sent to bromatology lab to perform the nutritional analysis and were determined that the Noni ice cream contains a 86,4% of humidity (water) and a 13,6% of Total Solids (ash, protein, grease, fiber, and non nitrogenated extract). Whereas the Noni cake contains a 13,1% of humidity and 86,9% of Total Solids. For the consecution of these formulae an experimentation was carried out by formulating two proposals for each choice (biscuits, cake, ice cream, mousse). The ones with the greatest acceptability of each formulation conform the recipe book where the Noni nutritional qualities are pointed up.