Formulación de pan de camote y quesillo para potenciar y diversificar su consumo en la Ciudad de Loja, 2021

Abstract

Abstract: The city of Loja is known for the production of bread and for the variety it offers, the tradition in recipes and techniques. The sweet potato is a tuber, which has been implemented in the national gastronomy as an ancestral product within the Andean diet. And quesillo is a fresh cheese produced by artisans that is part of the basic diet, used as a basic ingredient in local gastronomy. The present work establishes a proposal for the formulation of sweet potato and quesillo bread, to diversify its use in the gastronomic field as a new consumption alternative for the community. We began with the study and bibliographic analysis of the main topics in the research, using the information collected, the functional characteristics of the products were established. Therefore, the bread formulation was developed through experimentation and qualitative analysis of the data obtained through a survey, determining the texture, flavor, color, and smell of the proposals presented, enriched dough and semi-liquid dough bread.