Utilización del maíz negro “Zea Mays” en la elaboración gastronómica de platos tradicionales de la región sierra centro, en la Escuela de Gastronomía de la ESPOCH 2012

Abstract

The aim of this study was to use black corn flour in the preparation of new gastronomic alternatives,the objective is to promote the use of it not only in the traditional colada morada. Some of products produced are: Quimbolitos, bread, tamales, humitas, in which three different percentages of black corn flour was used as a basic ingredient. It has been processed so with 60% 70% 80% corn flour and wheat respectively. To demonstrate the acceptance of the product acceptability test was performed using instrument of an hedonic scale of seven points and organoleptic characteristics basic of the product that are: color, aroma, flavor, and texture, these test were conducted at the Superior Polytechnic School of Chimborazo, with the participation of students in the sixth semester of the Dining School. The result of the research was that the host had greater acceptability is the elaboration of quimbolitos with a percentage of 70% and 30% flour contents as determined through an arithmetic mean. Among the culinary creations was observed that those made with sugar I have greater compatibility with flour black corn giving a favorable reaction to its taste for that reason the use of flour of black corn is recommended as it has great health benefits and is tasty.