Diversificación de productos a base de zapallo y su proyección en cocina gourmet 2012

Abstract

At Gastronomy School, Public Health Faculty of the Escuela Superior Politécnica of Chimborazo, the research study called “diversification of products based on zapallo and its projection in the gourmet cuisine”, was developed. Nine preparations were made on the basis of three varieties of zapallo such as pouring pumpkin, pumpkin biscuits, Zuquini cookies, Castilian crackers, pumpkin cake, cake Zuquini, pumpkin mousse, zapallo jam and cocktail, which were given to a group of students in the school, so that they gave their score; the results were submitted to analyzes of variance and Tukey mean separation at 5%, in this way it could be demonstrated that the zapallo mouse presented the best characteristics according to tasters such as color, aroma, texture and flavor averages which showed 7.73, 7.42, 8.08 and 7.53¬/10 points respectively, being significantly higher than other preparations. Similarly, it can be mentioned that all the zapallo based preparations were accepted at a high rate, but a small group of people does not like. Finally, it should be noted that the zapallo mouse has a high acceptance but according to the bromatological analyzes, it reports the lowest percentage of protein; concluding that Castilian cookies have 10.95% protein, 4.65% moisture, 1.56% ash, 18.19% fat and 50.87% carbohydrates, being the product richer in nutrients than Zuquini cookie zapallo mouse. It is recommended to research new culinary preparations for the society in order to guarantee the nutritional and microbioligical quality as well as its acceptability by means an organoleptic analysis.