Utilización de yafri (artocarpus heterophyllus) para la elaboración de mermelada y su aplicación en postres. 2015

Abstract

This research proposes: to present a new gastronomic alternative for consumers and professionals in the cuisine, by preparing Yafri marmalade and later to use it in desserts. Two formulations for the jam were used; F001: 70% pulp, 29,9% sugar, 0.1% sodium benzoate and F002: 60% pulp, 39.9% sugar, 0,1%sodium benzoate, which are compared by sensory analysis, test application of acceptability and microbiological analysis. The process of making marmalade, desserts and the test application was made in the workshops of Gastronomy of ESPOCH. Sensory analysis and acceptability test were conducted by students from seventh semesters, the results were positive, the product had acceptance in the business environment. The formulation F002 had a greater acceptability with 156 points. In relation to the formulation 001: with a score of 151, and the result of de desserts were the tartlet with greater acceptance is the Ta001 formulation with 149 points, the H002 pastry formulation with 153 point and the cake formulation Pa002 with 175 points. Yafri marmalade has been made a microbiological examination and the results fulfill the INEN “2337:2008 standards. Juices, pulp, concentrates, nectars, fruit and vegetable drinks. Requirements”, however, there is the presence of aerobic mesophilic bacteria, which is not harmful to humans but affects product quality. It is concluded that the combination of desserts Yafri marmalade had the acceptance among participants, which highlighted the different taste, it isn´t known but it was attractive. It is recommended to consider the formulation of the marmalade.