Elaboración de una línea de helados a base de cocteles tradicionales y su aplicación en la nueva tendencia de repostería, Riobamba 2013

Abstract

The objective of the present research was to develop a culinary innovation using traditional cocktails for the creation of new ice cream flavors and its application to the new pastry trend in Riobamba city. The cocktail ice creams were elaborated with the following combinations and percentages of English cream of 80% and cocktail prepared of 20% that means for each 1 liter of ice cream it is added 3 oz. of liquor obtaining an flavored ice cream and with a low-alcohol pleasant flavor. The ice cream tasting sampling was carried out with students of seventh semester parallel “A” from enology and Mixology school of gastronomy obtaining a high index of 55% about I like very much by its flavor consistency, smelling, and color, however the texture had a minimum of 3,5% in the parameter of I do not like about aroma obtaining a good judgment of acceptability between tasters. It also needs to be mentioned that the small product advertisement and the little knowledge about the product make a novel product in the new trends of pastry from local level to national wide.