Utilización del melloco (Ullucus tuberosus) como ingrediente principal en la elaboración de postres, Riobamba 2015

Abstract

The present investigation proposes: to prepare traditional desserts based on melloco; The ESPOCH's experimental kitchen workshops were used, he sang11 Rioba 1st r, for a period from the completion to August 20, 15, with an approximate duration of 6 months. Prior to the 11th of these products, a theoretical framework was investigated, detailing the parameters for the preparation of desserts, lines within the acceptability test and bromatological examination. For the preparation of the desserts that were selected correctly are the Cake and Ice Cream, 2 formulations were made for each preparation, in order to vary the percentage of melloco present. The type and design of research, it was determined that it corresponds to the experimental design, since being a subject that has had little exploration and recognition, different variables could be investigated and priorities for future research could be established.