Uso de productos amazónicos de la provincia de Sucumbíos para la elaboración de salsas picantes.

Abstract

Abstract: The present research aimed to develop spicy sauces based on Amazonian products from the province of Sucumbíos, with the purpose of strengthening culinary identity through a gastronomic research process. Four sauce formulations were designed using chonta, ají clavito, macambo, and arazá, which were later evaluated by a panel of seven food and beverage experts. The preparation of the sauces was formulated based on a traditional ají manaba sauce, to which the selected Amazonian fruits were subsequently incorporated. The study employed an experimental, documentary-bibliographic research method with a quantitative approach, utilizing the hedonic sensory analysis sheet as an evaluation tool to measure the acceptability of the sauces. The results showed that the chonta-based sauce was the most highly rated, standing out in terms of color uniformity, flavor balance, and homogeneous texture, while the ají clavito-based sauce ranked second. In contrast, the arazá and macambo sauces received low levels of acceptance. In conclusion, the development of spicy sauces made with Amazonian products promotes the appreciation and valorization of local ingredients.