Desarrollo de una fórmula para un postre instantáneo a partir de harinas de zanahoria blanca (Arracacia xanthorrhiza Bancroft) y zapallo (Cucurbita maxima Duchesne).

Abstract

The purpose of this research was to obtain a mixture of pumpkin and white carrot flours to elaborate an instant dessert with orange flavor. Also physical, chemical, microbiological and sensorial characteristics were studied, such that the optimal flour combination to have an acceptable instant dessert was obtained. Instant desserts are widely used due to their easy preparation, storing and dosification but not all the consumers have the same health requirements. To determine which combination of the instant dessert was best accepted by the consumer a sensory panel that applied QDA, with people with human nutrition background was performed. Data was analyzed with the statistics program Design Expert 11. As a result the best combination of pumpkin and white carrot flours, was 45 % and 35 %.The sensorial characteristics helped determine the color, sweet flavor, odor, pumpkin flavor, white carrot flavor and texture.The color for the best combination was Panthone 114 XG. The odor that stand out in the best combination was pumpkin. The taste was lightly sweet and its consistency was light with a few lumps. The humidity percentaje was 8.90 %. The molds and yeast result was absence, which means the combination meet the requirements on the norm INEN 3084.