Browsing by Author "Moscoso Salinas Jefferson Andrés"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Elaboración de postres al plato con productos de la Amazonía
    (Instituto Superior Tecnológico Particular Sudamericano, 2025) Moscoso Salinas Jefferson Andrés
    The purpose of this document is to prepare three plated desserts using native products from the Ecuadorian Amazon. These products will be sent specifically to the Ceiba restaurant, located in the Gualaquiza Canton, with the sole purpose of rescuing, revaluing, and integrating traditional ingredients or products into modern pastries. Through a diagnosis of the local gastronomic offering, the scarcity of desserts that include Amazonian products was evident. This represents a great loss in terms of cultural identity and the use of regional biodiversity. As this project was developed, plated desserts were created with ingredients such as chonta, Yaá Kukuch, cacao, wild blackberry, and other ingredients that will help strengthen the restaurant's culinary identity. A quantitative approach was used for sensory analysis and validation, thus evaluating their acceptance by teachers. Positive results were obtained where the first dish called "Sweet Jungle" stood out in parameters such as flavor and smell with 90% acceptance while others such as the dessert "Nantu" obtained outstanding ratings in parameters such as texture and even appearance and as a last proposal we have the dish "Cacao and passion fruit" who stood out in parameters such as flavor, texture, smell and appearance, thus obtaining 80% positive acceptance among those surveyed. In this way, when we find positive results from the evaluators, which indicates that the combination of traditional Amazonian products together with pastry techniques has been favorable in the search for new gastronomic proposals. In conclusion, this type of initiatives helps us diversify the gastronomic proposal of the area and in the same way allows us to promote the responsible and even sustainable use of the Amazonian resources, promoting a conscious use of them.