Tesis
Utilización de la machica (hordeum vulgare l.) Para la elaboración de postres, aplicando técnicas culinarias de cocina molecular, Riobamba 2015
Fecha
2016Registro en:
Villa Lema, Glenda Elizabeth. (2016). Utilización de la machica (hordeum vulgare l.) Para la elaboración de postres, aplicando técnicas culinarias de cocina molecular, Riobamba 2015. Escuela Superior Politécnica de Chimborazo. Riobamba
Autor
Villa Lema, Glenda Elizabeth
Resumen
This research propases: use the machica to elaborate desserts with culinary techniques of molecular cooking; made in the workshop of gastronomy ESPOCH; As emulsification , spherification and gelation of molecular cooking with their respective chemical additives, like gelatin, agar-agar, Algin, calcin capsules of n02; Creating new gastronomic alternatives, with the preparation of desserts such as mousse, gelatin and spheres using machica like basic product, which is a traditional food, in the central highlands of Ecuador. The respective dosage was realized, of raw material; principally of machica and of chemical additives, with three formulations for every dessert, experiencing that dosage was more recognized; tree types of desserts were prepared; a mousse, a gelatine and spheres in which there was used 25 %, 50 % and 75 % of machica and the following chemical additives 2 %, 3.5 % and 7 % of gelatine, 1.5 %, 3 % and 5 % of agar and 7 % of algin with 3.5% of calcin; in these desserts are innovated the texture and its presentation was modified. With three types of desserts, and with its corresponding formulations, an acceptability test was applied; with this instrument was determined , the product obtained higher degree of acceptability depending on the organoleptic characteristics of each formulation, by the study group. Concluded the application of the instrument and in turn analyzed; gelatin the machica was the dessert that obtained major acceptability due to its organoleptic characteristics.