Utilización del chocho en la elaboración de pasteles, postres y diseño de un recetario de la preparación y su aceptabilidad

Abstract

The objective of the present research was to use tarwi for elaborating pastry rolls and dessert, as well as a recipe book on the mentioned preparations. The researching task was experimental of transversal kind and included the following processes: acquisition and production of raw material, formulations, production, usage of sensorial evaluation matrix, tabulation and analysis, bromatologic proofs and recipe presentation. In a wide sense, the previously studied proposals then offered to tasters, all of them got a good acceptance , so those preparations of a better reception were biscuits reaching 80,77% through an indicator of ‘‘ I like it very much’’, next ones were constituted by truffle and mousse with 61,54% for each selection and the cake with 53,85%. Dessert like marmalade and ice cream were qualified with 17, 31% and 13, 46% to the item ‘‘I dislike it ’’respectively, and to 13, 46% of non specialized tasters, the marmalade displeased very much. These constituted preparations of less acceptability which needed to be improved for obtaining better results. It is recommended to use and divulge the recipe book because it is necessary to promote the variety these Andean products can represent, that unfortunately are subvalued in our country.