Estudio y aplicación de almidón de achira (chuno) mediante técnicas de pastelería

Abstract

Abstract: This research focuses on the study and application of achira starch (Canna edulis) in the pastry industry of Loja, Ecuador. Achira, a plant native to the Andes, has been an integral part of the local culture and food, but its use in the pastry industry remains limited. The objective is to develop pastry techniques that allow for the effective incorporation of achira starch, taking advantage of its unique properties. Optimal starch processing and preservation methods will be analyzed, and acceptability tests will be conducted to evaluate the sensory characteristics of the products. This will not only enrich the local pastry offering but will also contribute to the conservation of biodiversity by enhancing the value of a native ingredient. The study covers aspects such as the analysis of the current situation, research methodology, and the proposal for the production of pastry products based on achira starch. This project will benefit pastry chefs, chefs, and agricultural producers in the region.