Elaboración de tres postres saludables hechos a base de harina de avena – reducción de azúcares y grasas
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
En un contexto donde la alimentación consciente es prioritaria, este proyecto integrador se enfocó en desarrollar tres postres saludables utilizando harina de avena, reduciendo el contenido de azúcar y grasa sin comprometer el sabor y la textura. El objetivo general fue crear recetas de postres que promovieran una dieta equilibrada, satisfaciendo las necesidades de consumidores preocupados por su salud. Los objetivos específicos incluyeron la adaptación de recetas tradicionales, la optimización de ingredientes y la evaluación sensorial de los productos finales. La metodología combinó investigación bibliográfica y pruebas de cocina, seguidas de una evaluación sensorial mediante degustaciones. Los resultados demostraron que era posible conservar el sabor y la textura deseables en los postres, a pesar de la reducción de azúcares y grasas. Las pruebas de degustación confirmaron la aceptación positiva de los postres, resaltando su sabor, textura, aroma y apariencia. En conclusión, la investigación validó que es viable desarrollar postres más saludables sin sacrificar la calidad sensorial. Este proyecto integrador contribuye al avance de opciones de alimentación saludable y subraya la importancia de la innovación en la gastronomía para satisfacer las demandas de un mercado cada vez más consciente de la salud.
In a context where conscious eating is a priority, this integrative project focused on developing three healthy desserts using oat flour, reducing sugar and fat content without compromising taste and texture. The overall objective was to create dessert recipes that promote a balanced diet, meeting the needs of health-conscious consumers. Specific objectives included adaptation of traditional recipes, optimization of ingredients, and sensory evaluation of the final products. The methodology combined literature research and cooking trials, followed by sensory evaluation through tastings. The results showed that it was possible to retain desirable flavor and texture in desserts, despite the reduction of sugars and fats. The taste tests confirmed the positive acceptance of the desserts, highlighting their flavor, texture, aroma and appearance. In conclusion, the research validated that it is feasible to develop healthier desserts without sacrificing sensory quality. This integrative project contributes to the advancement of healthy eating options and underscores the importance of innovation in gastronomy to meet the demands of an increasingly health-conscious market.
In a context where conscious eating is a priority, this integrative project focused on developing three healthy desserts using oat flour, reducing sugar and fat content without compromising taste and texture. The overall objective was to create dessert recipes that promote a balanced diet, meeting the needs of health-conscious consumers. Specific objectives included adaptation of traditional recipes, optimization of ingredients, and sensory evaluation of the final products. The methodology combined literature research and cooking trials, followed by sensory evaluation through tastings. The results showed that it was possible to retain desirable flavor and texture in desserts, despite the reduction of sugars and fats. The taste tests confirmed the positive acceptance of the desserts, highlighting their flavor, texture, aroma and appearance. In conclusion, the research validated that it is feasible to develop healthier desserts without sacrificing sensory quality. This integrative project contributes to the advancement of healthy eating options and underscores the importance of innovation in gastronomy to meet the demands of an increasingly health-conscious market.
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Keywords
Postres, Harina de avena, Saludable