| dc.description.abstract | In the present investigation there was used ARTOCARPUS HETEROPHYLLUS (JACKFRUIT), a fruit with a nutritional, beneficial source for the health since to prevent diseases, the big percentage of ignorance makes people don’t harvest the jackfruit or give it culinary uses. In this project we use this fruit as a food alternative within the pastries, which it was produced in the workshops of gastronomy at Escuela Superior Politecnica de Chimborazo, it is a type of experimental research, distributed in six months, with standardization of formulations, the pulp of jackfruit, T1 0%, T2 5%, T3 10% and T4 15% applied to three desserts that were chosen from a survey such as ice cream, mousse and cake. The preparations with formulations for the ice with the T2 5%, the mousse the T3 10% and the cake with the T3 10% of the jackfruit pulp are the best treatments, both in sensory evaluation and test of acceptability. In the chemical analysis the ice cream 5% of pulp , major moisture concentration 74.23 and fat 8.29 the mousse 10% has fiber 0.97; a percentage of the cake has protein of 4.21 ashes 2.25 and carbohydrates of 51.26. The nutritional analysis of the ice cream provides us essential vitamins A y C, the mousse provides low calories and can be considered a dietetic food with 84.77 Kcal. The cake has the greatest contribution in carbohydrates of 25.63, optimum to perform daily activities, they are complete and nutritious food, these data were processed in Microsoft Excel, SPSS vol. 108. These desserts with the best treatment resulted in a recipe prepared with all the essential components for a good understanding and of the same one. It is recommended the preparations of the desserts with up to 10% of addition of pulp jackfruit and to the consumption; it is also important the use in the areas of the gastronomy. | |
