Helados de paila a base de vegetales, 2014

Abstract

The current research work was aimed at preparing vegetable-based paila ice cream in the city of Riobamba, which will contribute with the plant's own nutrients and thus also encourage their consumption. Vegetable paila ice creams were made by a comparative analysis of different vegetables with their organoleptic characteristics, which was taken at 3 with higher sugar levels, such as beets, carrots and sweet potatoes. The appropriate formulations were made with each vegetable, and with them the analysis of the sensory characteristics was carried out, which were executed to the teachers of the kitchen area of ​​the ESPOCH School of Gastronomy. Each procedure was carried out under the health regulations (HACCP) and also for the corresponding ice cream production, Mandatory Ecuadorian Technical Standard, in its regulation number 706. (Ice cream - Requirements). Vegetable-based paila ice creams had a regular acceptance, in terms of flavor, however, an ice cream with characteristics of this type of ice cream was obtained. With the results obtained, it is specified that vegetable-based ice cream should be added a percentage of either fruit or some dairy genus, to obtain a better flavor.