Creación de fórmulas para la elaboración de helados a base de chocho y su aceptabilidad en la Escuela de Gastronomía Facultad de Salud Pública de la Escuela Superior Politécnica de Chimborazo ,2013

Abstract

This is a research work of descriptive cross-sectioal type .it has an experimental sesign for making Andean Luppin ice- cream. Sensorial evaluations were applied to twelve professionals in order to determine its acceptability. The following arganoleptic characteristics were considered in order to have the final formula taste, color smelland texture. The products were elaboratedin the culinary Art school by using as the main ingredient the Andean Lupinmilik. It was based on a magisstral formula for incream marking. Total base is 100%: fruit pulp is 40%; Andean Lupin base is 140%. From the formula mentioned above several variations were extracted as follows: Vanilla ice – cream with AndeaLupin base made with 11% of Lupinmilik which is equivalent to 91gr of milk.5% of vegetable fat, 16% of sugar. 0,5% of cmc stabilizer, and 67,5% of liquid. Peach yogurt ice made with Andean Lupin 11% of milk, 5% of vegetable fat 16% of suger. 0.5% of cmcestabilizer and 67.5% of liquid. Orange slush with Andean Lupin has 16% of sugar, 05% of cmc stabilizer 67.5% of liquid orange juice. Lemon popsices whit AndreanLupin have 16% if sugar, 05% of cmc stabilizer, and 67.5% of orange juice liquid. The use of AndreanLupin in an ice-crean shop is a favorable requirement since it is a new product, and there is a practical handbook whit easy recipes for Andean Lupin ice- cream.