Aplicación de técnicas de pastelería con base en harina de chonta

Abstract

The present intervention project proposes the use of chonta for the elaboration of flour, using the home and semi-industrial method to later be applied in pastry techniques. The purpose of making chonta flour is to encourage the consumption of the fruit in pastry preparations, giving people a new form of consumption, different from traditional ones (cooking, fermentation); besides taking advantage of the high content of nutrients such as: fiber, protein and vitamins, thus enriching the preparations. The project starts with a literature review to know the general characteristics of the chonta and the nutritional value of the flour through a bromatological analysis, in addition to establishing the optimal method of dehydration for drying the fruit and for the process of making the flour; also to determine the proper pastry techniques for the chonta flour and finally an evaluation of the recipes by a panel of experts.