Aplicación de la cocina tecnoemocional para una propuesta gastronómica utilizando la guaba y el níspero

Abstract

Abstract: In the province of Loja there are exotic fruits such as guaba and loquat, which are fruits of season. Most of these are not used to the maximum, so most They are consumed in their natural state, and this is because the properties are unknown. nutritional benefits that are beneficial for health, there is also a lack of knowledge of how to use them for a gastronomic preparation. Due to this problem, this research is based on making a proposal for desserts from guaba and medlar using science and gastronomy that combine techniques and preparations involving all the senses to create emotions in the diners and revalue these products. For the proposal of the guaba dessert, a ice cream and some edible guaba crystals where it had great acceptability by a focus group that was carried out with 5 people; With respect to the medlar proposal, a false loquat based on a loquat cheesecake, where edible additives were used to To achieve the appearance of this fruit, this dessert was accompanied with a fake chocolate ground and some glucose-based candy leaves, which had an acceptability of half of the sample obtained from the aforementioned focus group.