Elaboración de una propuesta gastronómica creativa a base de cuy (propuesta salchicha y chorizo)

Abstract

Abstract: This research aims to develop a creative gastronomic proposal based on the use of grapefruit, an Andean fruit, through its application in various modern pastry techniques. The study employs a qualitative and descriptive methodology, focusing on the experimental development of innovative products that can highlight the organoleptic, nutritional, and cultural properties of grapefruit. Standard recipes were developed for four desserts: grapefruit ice cream, grapefruit tartlet, grapefruit and white chocolate cheesecake, and coconut grapefruit cookies. These proposals were evaluated by a panel of experts through a focus group, which allowed for the measurement of product acceptability. The results show that grapefruit is a versatile ingredient in pastry, capable of contributing flavor, texture, and aesthetics to preparations. This represents an opportunity to revalue this native fruit in Ecuadorian gastronomy.