Tecnología en Gastronomía

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Browsing Tecnología en Gastronomía by Subject "Azúcar"

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    Sustituto de azúcar a base de yacón implementado en productos de panaderia, pasteleria y repostería.
    Gonzalez Garzón, Maria Alejandra; Martinez Villamarin, Leidy Johanna; Lopez Garzon, Carlos Alberto
    The purpose of this project was to rescue an endemic tubercle from the Andean region of Colombia as is the yacon, making it known in a different and nutritious way for consumption, mainly benefiting those people suffering from diseases related to the high rate glycemic and / or triglycerides that deteriorate their quality of life. For this, taking advantage of the chemical and physical characteristics of the yacon, the idea was raised to develop an extract from the tubercle through dehydration and subsequent milling, which was implemented as a substitute for refined sugar in pastry, bakery and confectionery The use of yacon as a raw material for the realization of this project was determined due to its high content in FOS (fructooligosaccharides) which is a sugar that has only a quarter of the caloric value, compared with ordinary sugar, and not raises the levels of glucose in the blood. A series of preliminary tests were carried out in order to control the browning through citric acid and determine the best method to carry out the dehydration which takes approximately 14 hours, as well as tests were carried out regarding the implementation dehydrated in gastronomic applications, to establish the percentage of sugar that will be replaced by the yacon extract, without significantly altering its sensory characteristics. This was evaluated by means of two sensory panels, one discriminative and the other acceptance, in which the participants decided by their own criteria the preparations of greatest pleasure, which were presented in a recipe book, with which it was possible to determine the percentage in the that the substitution of yacon can be done, being 50% for all the elaborated products.