Aplicación de harinas de quinua y amaranto con frutos desecados: guayaba, naranjilla y tomate de árbol, en recetas de pastelería de autor

Abstract

This work offers the application of pseudocereal flours such as amaranth and quinoa with dried fruits from Ecuador such as guava, naranjilla and tree tomatoes in the author 's pastry. The ancestral pseudocereals are included in this work with the goal of promoting the local consumption of quinoa and amaranth in innovative preparations of pastry, making it possible to increase the different ways of use of these pseudocereals which are considered patrimonial foods; in addition to being beneficial because they provide high protein, they also complement with the organoleptic characteristics of dried Ecuadorian fruits, which contribute with important vitamins for the human's immune system. The work begins with a bibliographical research to know the products that will intervene in later preparations which will facilitate the achievement of the goals set for the development of this work, besides will determine the suitable techniques which will be used in the author's pastry and finally an evaluation of the recipes obtained.