Obtención de harina de pepa de zambo (cucúrbita ficifolia bouché) y su aplicación en productos de galletería. 2015

Abstract

Ecuador has diverse native species which have determined its gastronomic characteristics, an important reference is pumpkin, in its internal part it contains seeds which retain alimentary characteristics. The proposal is to obtain pumpkin-seed flour to be used for making cookies taking into account three types of mass for cookies, they are: sablée, brisée and sucréé. The research was carried out at the Gastronomy School of ESPOCH where the pumpkin-seed flour was prepared with pumpkin seeds which were under a drying process at 150 centigrade degrees for three hours before the grinding process, the formulas had pumpkin-seed flour at 30, 40 and 50%. For the elaboration, it was necessary to use doughy techniques which resulted in good bromatological characteristics of the flour protein outstands in a 28,95%. In addition the microbiological analysis are under the parameters established by INEN 1529 norm. After the elaboration of pumpkin-seed flour some formulas were prepared, here the SA002 formula was the best since it obtained the following results in the sensorial evaluation, they are: 26,7% greenish color, 30% without any specific odor, 26% brittle, and 23,3 % sweet. In addition it obtained the highest acceptance level with 73%. It is shown that the excessive drying process affects the seed, during the process some sanitation norms were applied and reliable information was also obtained, then the control group is selected according to the profile required by the project and specific scales are used to obtain precise information.