Análisis de las características organolépticas del banano tipo cavendish para su aplicación en la repostería y pastelería de autor

Abstract

The propose of this intervention project is to analyze banana in all its ripening stages to find the best ways to use this product in baked goods.

By studying the organoleptic characteristics of banana we seek to enhance the use of this fruit in this area, because it has not been exploited enough. The final purpose of this research is the creation of fifteen restaurant desserts and five cakes.

In the first chapter all the plantation types and the process of cultivation and production in the field are studied; also all the levels of production and exportation of bananas worldwide is analyzed.

In the second chapter the organoleptic characteristics of banana are analyzed, such as taste, texture, pH, color, and scent; by interviewing a focus group, which will serve as a guide to prepare the recipes in the final chapter. The purpose of this chapter is to know the characteristics of banana in all states for its use in baked goods.

In the third chapter we study all the vanguard techniques used in modern times in bakery. The analysis of the different characteristics of each type of banana in its ripening process, helped with this research because it was possible to know what kind of preparation would have more acceptance.

The purpose of the forth chapter was the validation of the recipes that were made, this process is carried out by a focal group, who will analyze each dessert, measuring different aspects such as flavor, texture or temperature.