Desarrollo de recetas culinarias mediante técnicas de cocina molecular y su aceptabilidad

• Carlos Alberto Vargas Bermúdez ^[1] ; Juan Camilo Ramos Velasco ^[1] ; Luis Alfonso Loja Miño ^[1]
  1. [1] Universitaria Comfacauca
• Localización: Transformaciones del turismo: Aportes desde la gastronomía, la hotelería y el territorio, 2022, ISBN 978-958-763-518-8, págs. 95-113
• Idioma: español
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  • Texto Completo Libro (pdf)
• Resumen

  • Cocktails were made by modifying the texture using molecular mixologytechniques. For this, formulations were developed taking into accountphysicochemical characteristics of raw materials and food additives.Subsequently, a sensory analysis was carried out using a hedonic scale of1 to 9 points from “I dislike it a lot” to “I like it a lot” respectively, using aninternal untrained panel of 80 people, evaluating attributes such as: taste,color, aroma, and texture, in three samples of cocktails (Gin Fizz, orgasm,and sweet memory), determining statistically significant differences in thelevel of liking for each attribute, through analysis of variance (p <0,05),and paired comparison test (DMS). The results obtained reported that theOrgasm cocktail was the most pleasant with a score of 8.2 ± 0.97 “I like itvery much”, followed by Sweet Memory with 7.6 ± 1.25 “I like it moderately”,and with the lowest Gin Fizz acceptability with 6.56 ± 1.76 “I like it slightly”.