Utilización de pétalos de rosa orgánica en pastelería en los laboratorios de la escuela de gastronomía, Facultad de Salud Pública de la ESPOCH 2014

Abstract

The objective of the investigation was To Use organic Petals of Roses in Pastry in the laboratories of the School of Gastronomy in function to elaborate desserts, with the characteristic flavor of the roses and obtain a unique presentation. In the production of desserts such as : iced cake, cookies, tiramisu dessert, mousse and tartlets, it was proceeded to make a bibliographic reviewing about organic roses and their benefits, standardization , formulation , and elaboration of the recipes for which for acceptance tests, bromatological and microbiologic analyses were made. From the results, the acceptance proof was made to the students of Seventh Semester of the Gastronomy School, iced cake of organic rose petals (RT01)100%; cookies with rose petals (RG05) 96% being found two preparation within the parameters I like and I like too much given to notice the acceptance of both desserts. Then it was made analyses: bromatological and microbiologic. By indicating, both desserts are apt and adequate according to the rules NTE INEN 2085:2005 that determine that they are into the acceptance parameters. It is recommended that the investigation continues with all the organic products for the elaboration of foodstuffs and on this way to satisfy the unsatisfied demanding in the market.