Elaboración y formulación de una masa base para la preparación de humitas, utilizando el proceso de la liofilización

Abstract

Abstract: Ecuador counts with a wide range of gastronomy due to multiculturalism and the mega diversity of its flora and endemic fauna which has made it an undoubtedly and exceptional destination. However, certain traditions are becoming extinct because they need greater practically in order to be able to be welcomed again. Therefore, the proposal for a lyophilized humita that facilitates cooking processes in the kitchen. Starting with a deep analysis, bibliographic review and the experimentation of a formula of humita it was standardized based on a traditional recipe, suitable for the lyophilisate process, which was subsequently dehydrate in cold, Thanks to a standardization of a functional and executable process for lyophilisation in the laboratories of Universidad Técnica Particular de Loja . Once the final product has been obtained a series of tests and corroboration of results were carried out thanks to the analysis of a selected Focus Group, which established a similarity of 96% between lyophilized and fresh mass humita , culminating successfully this proposal.