Elaboración de harina de papa de aire (Dioscorea Sp) y su aplicación como ligante en salsas madre Riobamba 2014

Abstract

The objective of this research was to determine the process to elaborate air potato flour, by using basic cooking techniques, to perform bromatological test and apply in main sausages with three levels of dosage 50%, 75% and 100% by replacing ordinary flour. In cooperation of the botanical garden “Las Orquideas” in Puyo city, it could obtain raw material, coutrolling certain standards as fruit maturity, size among others. Basic cooking techniques were applied to elaborate the flour, the most important was the dehydration, coutrolling time and temperature, it is scrunched into fine powder and sieved in a mesh # 70 to avoid impurities. Bromatological test were carried out to determine its chemical composition; moisture 4.14%, protein 5.22%, ash 1.83%, gluten 51.66%, fiber 2.37, carbohydrates 74.8%. With the application of an objective test will prove, if flour is applicable as a binder in main sausages. The sauces with greater acceptability obtained the following results. Dosage Demi- Glace 75%, 40%. Velouté sauce dosage 100%, they like in a 36%, there each was performed at Escuela Superior Politécnica de Chimborazo, in the laboratories of Gastronomy. It is suggested that the air potato flour should be used in bakery for its great amount of gluten and dehydrate it at a temperature not exceeding 60 grades Celsius in order to keep their nutrients.