Enrich light whipped doughs with peach powder. Enriquecimiento de masas batidas livianas con pulverizado de durazno

Abstract

The purpose of this work was to add peach powder to improve the organoleptic qualities of traditional preparations made from light whipped dough, providing not only a particular flavor but also essential nutrients. Due to the problem that encompasses the loss of fruit on land and the lack of industrialization of it, we sought to provide added value within the area of pastry and confectionery. The study was based on the combination of these masses with the powdered mass through the experimental method to determine the best percentage to use without masking its own flavors. For this purpose, validations of the product were also carried out through surveys applied to internal experts. Among the results obtained, it is presented that the best treatment experienced was the use of 30% peach powder, which led to acceptance by the validators and subsequently the development of more alternatives in the future. Finally, it is concluded that this approach not only improves the flavor specifically of desserts, but also opens up new culinary possibilities that include diverse ventures and also other consumption options for consumers seeking healthier expectations; In addition, this also takes advantage of the presentation of different recipes made from the powder through the design of a recipe book where the community in general can find variety in their preparations.