Utilización de la Harina de Chocho en Preparaciones Gastronómicas. Riobamba 2011

Abstract

This descriptive experimental research is about the development and use of lupine flour in culinary preparation, in order to know and use the product because in our country the most common way to eat the lupine is through classical combinations: lupine with toasted corn, lupine ceviche or lupine with salt. For the lupine flour development we followed this procedure: raw materials selection, cooking, dried, grounded and sifted, then the lupine flour bromatological analysis showed the following percentages: protein 50,57%, fat 23,55%, moisture 8,83%, ash 2,42%, fiber 3,13%. Later we worked in the lupine flour based products in 20% combined with 80% wheat flour, which it was necessary because it is the only one that contains gluten, which shows that it will always be an essential element. Once the products were developed they were tested for organoleptic characteristics and customers acceptability. It was concluded that the products made from lupine flour lupine flour have acceptability between 40% and 87% of which the lupine cream has the lowest percentage of acceptability while the cake has the highest level of acceptability indicating that a variety of lupine based products can be produced. We recommend the lupine flour use not only for its nutritional value but also for its easy use in culinary preparations which delight the customers taste.