Utilización de chamburo (Carica Pubescens) como materia prima para la elaboración de productos de pastelería y repostería. Riobamba 2013

Abstract

The objective of this research was the use of chamburo (carica pubecens) like feedstock ford making products of bakery and confectionery. Making formulations in different preparations in which applied various techniques of pastry and confectionary. The proof of acceptability was done to 20 students of sixth semester of Gastronomy School of ESPOCH who are able to do this type of tasting thanks to the preparation that they receive in the school. The products whit greater acceptability were chamburo pie with 75% and chamburo cake with 80%. These results were obtained after making a tasting of new products versus bases preparations in this cases were a pie apple a vanilla cake giving favorable results for the new products made. In a bromatological analysis in which we determined its elements such us: carbohydrates, protein, fiber, ash of the products that had a higher acceptability. Withthis study was developed: pies, cakes. Cookies with jam of chamburo, creamy ice cream, bavarois and mousse of chamburo whit out affecting its acceptability as organoleptic characteristics also it contributes like nutritious meal and new product.