Elaboración de una propuesta de helados artesanales mediante la utilización de frutas amazónicas ecuatorianas:guaba, uva de campo, morete

Abstract

Abstract: The objective of this work is to present a proposal for the elaboration of artisan ice creams by Amazonian fruits: guaba, field grapes and morete, with the purpose of creating ice creams based on fruits different from the traditional ones and to promote and encourage the investigation of these fruits. Which had as focus a qualitative non-experimental methodology in order to be able to observe and analyze the situations presented in the project. For this, a standardization of processes and recipes used for the preparation of ice creams was established, this process was exposed to a group of participants with the purpose of knowing their points of view, this through the use of an acceptability test. Obtaining favorable results in most of the ice creams as well as observations regarding the flavors and textures of some of them. Finally, it is recommended to adequately document the entire ice cream making process in order to present proposals for this type of ice cream in the future.