Utilización de la machica (hordeum vulgare l.) Para la elaboración de postres, aplicando técnicas culinarias de cocina molecular, Riobamba 2015

Abstract

This research propases: use the machica to elaborate desserts with culinary techniques of molecular cooking; made in the workshop of gastronomy ESPOCH; As emulsification , spherification and gelation of molecular cooking with their respective chemical additives, like gelatin, agar-agar, Algin, calcin capsules of n02; Creating new gastronomic alternatives, with the preparation of desserts such as mousse, gelatin and spheres using machica like basic product, which is a traditional food, in the central highlands of Ecuador. The respective dosage was realized, of raw material; principally of machica and of chemical additives, with three formulations for every dessert, experiencing that dosage was more recognized; tree types of desserts were prepared; a mousse, a gelatine and spheres in which there was used 25 %, 50 % and 75 % of machica and the following chemical additives 2 %, 3.5 % and 7 % of gelatine, 1.5 %, 3 % and 5 % of agar and 7 % of algin with 3.5% of calcin; in these desserts are innovated the texture and its presentation was modified. With three types of desserts, and with its corresponding formulations, an acceptability test was applied; with this instrument was determined , the product obtained higher degree of acceptability depending on the organoleptic characteristics of each formulation, by the study group. Concluded the application of the instrument and in turn analyzed; gelatin the machica was the dessert that obtained major acceptability due to its organoleptic characteristics.