Estudio del fréjol calima rojo y su aplicación gastronómica en la repostería

Abstract

Abstract: The present curricular research work originates in the development of a proposal creative gastronomy with a sweet approach based on the red calima bean. Initially, an exhaustive search for information about the product was carried out selected, previous research, physiological characteristics and various types of beans. Subsequently, creative baking techniques and flavor combinations were analyzed. that were complemented with beans, giving rise to five standard recipes that would be evaluated in the experimental stage. After the preparation of the five desserts, the focus group technique was used to submit them to the tasting of a jury made up of four gastronomic experts, who They performed an acceptability test. The results obtained at the level of acceptability were as follows: Whitney received a 75% favorable acceptability, Gabriel Díaz obtained 100% acceptability, while Misunderstood received 50% acceptability favorable and not favorable, being one of the most neutral. On the other hand, the Autochthonous dessert obtained 100% favorable acceptability, and finally, Johanna received a 50% favorable acceptability.