Elaboración de una propuesta gastronómica creativa a base de uvilla

Abstract

Abstract:The golden berry is characterized by its high protein content and great flavor, making it suitable for use in creative cuisine. Therefore, this study focused on developing a creative gastronomic proposal based on the golden berry for use in haute cuisine. Appetizers, main courses, and desserts were prepared. The methodology used included the design of an exploratory study, applying descriptive, explanatory, bibliographic, empirical, and non-experimental methods. Focus group techniques and tasting notes were also applied to a sample of five culinary experts. According to the level of acceptability, the results indicate that Main Course 1: Poached meat in osmotized golden berry sauce with sautéed mushrooms and walnuts (92%) and Main Course 2: Golden berry spaghetti and vacuum-packed shrimp (100%) are acceptable, leading to the conclusion that golden berry is more suitable for preparing this type of recipe in creative cuisine.