Elaboración de alternativas gastronómicas a base de manjar con licor para la utilización en postres

Abstract

This investigation aims at elaborating gastronomic alternatives based on manjar de leche with liquor for desserts. Descriptive and experimental this investigation based on manjar de leche features was used. Three different liquors using different percentages were elaborated: Amaretto 30% liquor-70% milk, Brandy 40% liquor -60% milk, Rum 50% liquor- 50% milk. Weighing, measuring, reducing and concentrating techniques were used in order that the expected product can be gotten. Thus, it can be used to fill desserts. Lab work such as physical-chemical, bromatological, and microbiological were done so as to guarantee the product harmlessness resulting in a harmful pathogen-free product for health based on INEN 700. A tasting technique was carried out with 20 sixth-semester students from Gastronomy School at ESPOCH. As a result, manjar de leche with Amaretto was that tastiest in desserts: vanilla cake, brazo gitano, profiteroles, and crepes bringing out more flavor in consumers' palates. It is concluded that this type of manjar de leche enhances the dessert flavor. Therefore, it ¡s recommended to use the same amounts of ingredients when elaborating the product as that is how a harmlessness product was gotten.