Propuesta gastronómica creativa en base al uso del níspero y su aplicación mediante técnicas de pastelería

Abstract

Abstract: This research aims to develop a creative pastry proposal based on the use of loquat, a subtropical fruit with high gastronomic potential, through the application of modern pastry techniques. The study is grounded in a qualitative and descriptive approach that prioritizes culinary experimentation in the development of innovative products that highlight the organic, nutritional, and cultural properties of loquat. As a result, four dessert recipes were formulated: loquat mousse, loquat cheesecake, loquat muffins, and loquat alfajores. The preparations were evaluated by a panel of experts through a focus group, which allowed the level of acceptance of each proposal to be measured. The results show that loquat is a highly versatile ingredient in pastry, capable of providing aroma, texture, and a distinctive aesthetic to culinary creations. This represents a valuable opportunity to promote the use of this fruit in contemporary Ecuadorian cuisine and to encourage its revalorization.