Elaboración de harina de melloco como alternativa gastronómica para la implementación de nuevos productos en el Centro de Espiritualidad Nuestra Señora de Fátima Riobamba 2013

Abstract

This investigation was carried out to elaborate flour from Melloco, dehydration using the method at a temperatura of 50 degree centigrade sper fourteen hour. It proceeded to grinding and sieved, it made at Gastronomy School in ESPOCH, through bramatology analysis they determined their components such as:carbohydrates, proteins , fiber, ash to prepare creps , cookies, pasty, and fritter. Products were developed with two combinations: 40 Melloco flour -60% wheat and 50% wheat flour.Classical pastry techniques were applied. The acceptability test was performed at 44 students, 3 teachers, 4 spirituality Center Relig “Nuestra Senora de Fátima”. The product acceptability was more pies with 58% with the conbination in the first treatmet. Finally,this study was achieved : cookies ,pies, pancakes and fritter with flour Melloco ,without altering its acceptability, and further contribute as a nutritions alternative food daily diet, it is suggested that dehydration from Melloco is at a temperatura of 50 degree centigrade for nutrients are not lost.