Evaluación del tiempo de vida útil de la conserva de cidra, a base de panela y su aplicación en repostería Riobamba 2013

Abstract

The main purpose of this research was to evaluate the shelf life time of sugar cane tinned citron based and its use in pastry-making. The tinned citron, based on sugar cane was made with two percentages of citron and sugar cane. Different culinary techniques as shredded citron, drained, bleached, and weighing, were used, in addition to this, it was prepared the golden syrup to be mixed with the citron both, were carried firing up to a temperature for respective laboratory analysis. The final product was used as filling in pastry appetizers. The Evaluation of organoleptic properties as well as the acceptability test of the desserts, both were carried out with the students of sixth semester belonging to the Gastronomy School /ESPOCH. Taking into account the products that were processed, it can be pointed out that the characteristics of the cinnamon rolls with 70% of sugar cane and 35% of citron were the greatly accepted due to their sweet flavour and crunchy texture. It is suggested to store the tinned citron prepared with the percentage of 70% of sugar cane and 30% of citron; in refrigeration for a longer period of time, since on this way, the growth of fungi and yeast is prevented. The sugar cane tinned citron based, obtained, was microbiologically analysed without altering its acceptability rate and also, it contributes as a natural food for filling dessert