Propuesta gastronómica para la elaboración de macarons con productos ecuatorianos para pastelería fina, 2013

Abstract

The objective of this research was to create a cuisine proposal to make macaroni with Ecuadorian products for fine bakery. In order to promote the passion consumption, coffee, fever grass, cocoa, cinnamon and guava, the mixture was elaborated from two different cuisine cultures, taking as the starting point the fusion food, the bakery and pastry fine-French have been combined, with the Ecuadorian product incorporation, getting to combine two variety cuisines in a single product, the French macaroni with Ecuadorian products, the research was developed in the Gastronomy School laboratories at the ESPOCH (Higher Education). For the proposal design several procedures were carried out, from the raw material acquisition up to the elaboration of different formulations to get the percentage of final ingredients for each receipt. Likewise in the final products microbiological test was carried out which were the coffee-flavored macaroni with cocoa fillings, cinnamon-flavored macaroni with passion fillings and fever grass-flavored macaroni with guava fillings, which results are within the optional parameters for human consumption, moreover an acceptability test was applied and a sensorial hedonic scale between students and teachers from the Gastronomy School, allowing to prove that this proposal is feasible and accepted, obtaining a percentage of acceptability of 98% - 87%. The results of the microbiological test carried out to the final products, have determined that these products are within the accepted parameters and fit for human consumption.