Utilización del morete (mauritia flexuosa), en la elaboración de postres aplicando técnicas de cocina molecular, Riobamba 2015

Abstract

This research aims to use mauritia flexuosa for preparing desserts by applying molecular kitchen techniques and socialize the presence of this fruit of the Ecuadorian Amazon region. So, this product will have a variety of gastronomic uses and there will be a range of products with different tastes and flavors for consumers. This is an exploratory, descriptive, and cross-sectional research, and experimental design. Methods and techniques were: theoretical, bibliographical, empiric, and statistics. Different researching parameters were taken into account such as: techniques, methods, and molecular kitchen procedures. Some standard recipes were made considering proper quantity of primary matter and additives to prepare five desserts (ice cream, three milk cake, false crepes, three textures flan, and mousse), and determine the acceptability level. An acceptability test was applied to different chefs who work in different hotels of the city of Baños de Agua Santa. It was concluded that the most acceptable desserts were three textures flan and mousse FTT004 and EDMM005 respectively, whit a percentage of 93,33% according to statistics results including the acceptability level of products. It is very important a strict control of temperature, cooking time, hygiene and sanity norms to get good final products.