Uso y difusión del camote como producto principal en preparación de repostería ciudad de Riobamba 2013

Abstract

This Project had as objective to elaborate and spread confectionary récipes by using sweet potatoes as the main product. The elaborate recipes were worked into three percentages 25%, 50% and 75% of the original material, both mash and starch, and can be shown that the percentage greater acceptability was 50% and that of larger portions taste is strong not keeping qualities of the original product or sample and in smaller proportions is not as representative organoleptic and nutritional value of sweet potato which is our experimental product. Tastings were conducted with students of the school of Gastronomy taken interchangeably; leading to results those profiteroles is the most cherished product, followed by cookies and finally the muffins in the hedonic scale of five parameters which worked. It should be emphasized that the sweet potato has a high nutritional value and its use is an option in the gastronomy and spread in the population likewise propel it in pastry. You must create a new vision for the consumption of foods that contribute to a healthy diet and thus prevent malnutrition.