Utilización del chaguarmishqui como endulzante en la elaboración de postres como alternativa nutricional libre de sacarosa, cantón Riobamba, 2012

Abstract

The investigation about the use of the chaguarmishqui like sweetener in the elaboration of desserts as nutritional alternative free of sucrose, canton Riobamba, 2012, has as objective the elaboration of formulations using standards in the recipes of the desserts. This investigation was carried out during 6 months and the acceptability or the acceptability test was carried out to 20 people among the ages 15-50 years old non professionals in the area of the gastronomy of the jesus christ church SUD. According to the survey to people we could determined that the sample 5 (gypsy arm) according to the cumulative of the organoleptic characteristics as appearance, color, aroma, flavor and texture carried out by the tasters that participated in the tasting in the present investigation registered an average of 40.54/45 points equivalent to very good or that the acceptability of this sweetened sample with chaguarmishqui was adapted. Inside the gastronomic proposal the following innovative desserts were created: M1 (delicacy cake) with an acceptability of 26.11/45, M2 (lemon semifreddo) with an acceptability of 30.00/45, M3 (strawberry mousse) with an acceptability of 29.44/45, M4 (maracuyá bavaroise) with an acceptability of 35.00/45, M5 (gypsy arm of cherry) 40.54/45, M6 (pineapple and pear pie) with an acceptability of 31.67/45, M7 (choco chips cookies) with an acceptability of 29.45/45. The present investigation contains data, investigation, formulations and other rules for the perfect development in the realization of a work of quality, security and hygiene, waking up and using the creativity, all this characteristic of gastronomic professionals formed in the ESPOCH.