Estudio de la utilización de la Jamaica y propuesta gastronómica creativa en la pastelería

Abstract

Abstract: Ecuador has great advantages in agriculture and gastronomy; most of the fruits and local products, as well as the inclusion of flower species in the gastronomy, play a very important role in the cultural development of the country. The products that are exported are extremely valued for their high quality, flavor and freshness, which is why they are not fully exploited at the national level, this is because their versatility is unknown, as well as the power to adapt them in a preparation. The present research explores the innovative and creative use of the hibiscus flower in the pastry field. This species is known for its unique flavor and nutritional properties, as well as its possible interactions with other common ingredients in pastry. Methods of extraction and processing and application of the flower are studied, so it was noted that it has only been traditionally used in infusions and culinary dishes, but its potential in pastry has not been widely explored.