Evaluación de las propiedades físico químicas y sensoriales de una crema pastelera, elaborada a base de zapallo (cucurbita máxima), para el relleno de profiteroles

Pumpkin is part of food security in America since ancient times due to its agronomic plasticity, it is rich in carotenoids, starches and its versatility for the food industry has not been taken advantage of. For the above, the objective of this research work was to evaluate the physicochemical and sensory properties of a pastry cream, with different doses of Cucurbita maxima, for the profiterole filling. Two study factors A * B (3x2) and 3 repetitions were considered, where A was the dose of squash (45.65 and 85 g / L of milk) and B the variety of squash (pepo and macre). The milk is divided into three parts (25, 30 and 45%), 30% is mixed with the sugar and heated to approximately 65 ºC and beaten eggs are added, 25% is used to liquefy the squash that has been previously Cooked in water and sifted, while 45% is heated to a boil and at this point the liquefied squash and the milk - sugar - eggs emulsion are mixed, keeping constant stirring and when it reaches the boiling point it is left for 3 minutes, it is removed from the heat, packaged and allowed to cool, then fill in the profiteroles. In the statistical evaluation, a Freedman and Holm test was applied, which identified the combination of 85 g of macre squash / L of milk as the best treatment. The indicators were: pH 7.53; acidity 0.0014% of lactic acid, 33.57 ° Brix and viscosity 298.67 Pa.s; Profiterole / pastry cream ratio (65/35), acceptability 4.8 out of a scale of 5.

• 第一著者: Palacios Ibarra, Yandry Sebastián (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2021
• 主題: Ggrados brix; Viscosidad; pH; Sensometría
• オンライン･アクセス: https://repositorio.uteq.edu.ec/handle/43000/6453