Propuesta de elaboración de sucedáneos de café hechos a base de quinoa (Chenopodium quinoa), haba(Vicia faba), maíz(Zea mays) y su utilización en productos de pastelería

Abstract

Gastronomy is an art in which representative products from all corners of the world are worked and highlighted which represent an identity, a culture, a tradition which makes this profession an exciting adventure, since every time new textures, new flavors and combinations are discovered. For this intervention document a mixed methodology was used since information was collected from several places and web pages on quinoa, beans and corn, also the tabulation of surveys carried out to people who accept these products within their daily lives, in the development of this project the elaboration of coffee substitutes made from grains such as quinoa was presented, large bean, corn and its application through pastry and pastry techniques in the development of a recipe book of 20 sweet desserts, presenting an alternative proposal for people who cannot consume caffeine. The coffee bean is one of the most consumed products worldwide, thanks to its properties and characteristic flavor this can be applied in different pastry preparations, however, coffee is contraindicated for many people, for this grains such as beans, quinoa and corn that have properties other than caffeine will be used. The elaboration of the substitutes requires that the beans go through a treatment similar to that of the coffee bean such as roasting, grinding and sieving, here each of the substitutes have their own qualities in terms of smell, color and flavor. Keywords: substitute, pastry, large bean, quinoa, corn