Elaboración de esféricos a base de uvilla Physalis peruvianaL utilizando el método de esferificación a la inversa,para su conservación en un líquido de cobertura dulce

Abstract

Abstract: In this research work, a new gastronomic proposal was implemented, based on the use of grapefruit, with the objective of promoting and diversifying the use of this product in gastronomy. For this reason, the inverse spherification technique was applied through the use of calcium gluconolactate, alginate and xanthan gum, with these elements it was possible to elaborate grapefruit sphericals. In addition, in order to make the use of this product in haute cuisine more accessible, a preserve was also prepared from the sweet covering liquid extracted from the uvilla, to optimally preserve the aforementioned sphericals. It should be noted that chemical, physical and bromatological analyses were carried out, which allowed a good preservation of the object of study and ensured the safety of the product. For the development of these processes, production sheets were applied, which allowed the standardization of the recipes. Finally, an acceptability test was developed and applied to a focus group, where excellent results were obtained, which can be seen in chapter four.