Estudio de aceptación de postres clásicos (Tiramisú, Cheesecake estilo New York y Panna Cotta) reducidos en azúcar, sin adición de edulcorantes no calóricos

Abstract

The present degree work is focused on the study of acceptance of classic desserts (Tiramisu, New York-style Cheesecake and Panna Cotta) reduced in sugar, without added non-caloric sweeteners. This gastronomic proposal proposes to promote the reduction of consumption of white sugar as part of a healthier diet. a bibliographical research of each one of the classic desserts elaborated in the present work as well as the different caloric sweeteners that were used as sugar substitutes granulated white, its uses, applications and organoleptic characteristics. Additionally, it carried out experimentation and preparation of desserts using caloric sweeteners substitutes (honey, panela, brown sugar, coconut sugar and fructose) in this way is sought maintain the original characteristics of classic desserts by taking advantage of the natural sweetness from sweeteners and the reduction of white table sugar, combining pastry techniques that enhance its flavor. Finally, an evaluation was carried out organoleptic of the desserts, through a quantitative analysis of the characteristics organoleptic characteristics of the desserts in this recipe book to a group of 12 people with knowledge in the gastronomic area. The results obtained revealed their criteria with respect to the elaborated desserts and their acceptability to the changes made in their composition which were favorable.