Utilización de la pectina de Manzana Emilia (Malus communis – reineta amarilla de blenheim), en diferentes porcentajes (%) para la elaboración de crema pastelera. ESPOCH 2016

Abstract

The present research work has as main objective the use of apple pectin in the production of pastry cream, due to Ecuador is a country where there is not a large quantity of natural thickeners that allows obtaining excellent quality preparations in a natural way. The research is based on the bibliographical consultation about the topics related to the current research work, being a cross-sectional investigation. In addition, it applied a hedonic scale which is useful to collect the sensory information of the consumers and the different percentages to be used in the different preparations. Giving as result that the assimilation with pastry cream based on pectin is more stable and smooth than the pastry cream made with cornstarch because the pectin allows thickening naturally. Pectin cells can bind to bile acids to break down and eliminate harmful cholesterol easier; taking into account that this characteristic probably makes the intake of apples improve any symptom of gastrointestinal disease. It is concluded, the use of the Emilia apple pectin in different percentages gave certain different characteristics in each of the elaborations. Finally, it recommends the use of the Emilia apple pectin at 2% depending on the degree of greater acceptance of the formulation according to the scale of acceptability.