Alternativas de Postres a Base de Oca y Mashua para la Organización UCASAC de la Parroquia San Juan, Cantón Riobamba 2012

Abstract

This abstract is an investigation about the development of desserts made of oca and mashua for Ucasac organization from San Juan parish. Here people are dedicated to the save Andean crops. Making desserts are made in workshops at Gastronomy school. In each one of the preparations was determined sweetness, consistency of jelly, mass condition jams texture, syrup texture, color and taste, leading to determine the standard recipe thereof. The sweetening process of mashua and oca was among 30 days to determine the sweetness in an agreeable point, mashua dehydration process is more complex because of the time and temperature on which the product is subjected. The level of acceptability was performed which the 5-points hedonic scale for each one of the working acceptability determining the level of each one of the preparations. The conclusion that can be included mashua and oca in the elaborations of desserts without difficulty, the natural sweetness that has help to work without altering the quality of them. It is recommended to keep doing this kind of products to introduce a gastronomic business line.