Elaboración de postres de la cocina francesa con la utilización de té negro (Camellia Sinensis) del cantón Palora 2013

Abstract

The main objective of this study was to prepare dessert of French cuisine by using black tea (Camellia Sinensis) from Palora Canton. The desserts were with a basis formulation; mousse 66% of black tea, cream, unflavored gelatin, lemon and vanilla in a 34%; Bavarian 62% of black tea, cream, eggs, unflavored gelatin, lemon and vanilla in a 38%; Parfait 60% of black tea, cream, eggs, chesse unflavored gelatin, lemon and vanilla in a 40% by using classical techniques as mixture, beaten, cremated and cooling at 0-5ºC from one to two hours in portions of 180 gr. The evaluation of sensory characteristics and acceptability tests were conducted by surveying eleven teachers and twenty five students. The 100% of the characteristics corresponded to the mousse, preferred by respondents due to its aroma, color, texture and flavor, while 90% of respondents to the survey expressed their preference for the Bavarian and 95% showed their appreciation for the parfait because of its organoleptic characteristics. The outcomes from this research have not altered its acceptability and they also contribute as safe food for consumption. It is suggested that the cooling temperature be suitable in order to make this preparation compact and reaches appropriately the organoleptic characteristics.