| dc.description.abstract | The present research proposes: Use the breadfruit in gastronomic creations for determining the acceptability of preparations; located in Gastronomy workshops, of Riobamba Canton. This fruit is the seed of Breadfruit tree or Frutipan (artocarpus heterophyllus), has a flat and oval shape, average weight 8.5g of seed total, the 75% is edible and 25% is peel, is from Asia and belongs to Artocarpus gender. In its nutritional content, proteins, carbohydrates, fats and fibres are relevant. The methodology of exploratory-descriptive type was used, with a non-experimental design. It was obtained: aromatic, pleasant odour 65%, yellow color without peel 55%, umami flavor 70%, mechanic primary hard character 70%, secondary character gummy 60%, the cooking methods recommended 60% in dry heat and 30% in humid heat or in half liquid. The tasters determined that the tasted garrisons combine with meat and vegetables, which will be not obscured and there is a possibility to do mixtures for its elaboration; the acceptability of elaborated products in average obtained, I like much 38.5% and I like 48.5%. it is conclude, the preparation that caused great interest in the taster was the Russian salad with breadfruit due to is composition that supplies of agreeable way to the carbohydrates. It is recommended the consumption for its high nutritional value, besides this nut must not find itself totally mature for the culinary use. The product with fewer acceptance, breadfruit souffle by its texture by its sandy composition. | |
