Elaboración de productos de pastelería, empleando harina de zanahoria amarilla como sustituto parcial de la harina de trigo

Abstract

In this research project, the elaboration of pastry products using yellow carrot flour as a partial substitute for wheat flour was proposed, with the purpose of providing new gastronomic alternatives. The research is a descriptive type, exploratory level and experimental design. In the elaboration of the yellow carrot flour, its drying and performance parameters were determined, as well as its properties were analyzed by means of a chemical analysis taking into account what is mentioned in INEN 0616 Standards. As a result, both the percentage of Moisture 9.78% and Fat 1.58% reflected being in the requested parameters, this unlike Protein which reflected having 7.27%; Ash 8.98% and Fiber 7.31% that exceeded their referential value due to color. According to fortification substances, it was verified that with a sample of 350 grams of yellow carrot flour the percentages of Calcium; Magnesium; Match; vitamin and iron was fully complied with the recommended daily amount for consumption. In the microbiological analysis it was concluded that in yeasts and Escherichia Coli bacteria the results obtained were acceptable and that in molds it reflected is absence. Finally, a sensory type analysis was used with acceptability test where though 30 evaluators established the smell, flavor and texture of the product with an acceptability score greater than 45%. The products made in this study were the English Cake, the Sweet Cookies, the Genoise Cake, Cupcakes and the Choux Paste Petisú, which made with 30% carrot flour instead of wheat flour; the result obtained was a success, so its usage in future preparations is recommended.