Formulación de una premezcla para helado a base de Sacha Inchi: una alternativa funcional y sostenible de la amazonía ecuatoriana

Abstract

Abstract: The research focused on the development of a powder premix using the freeze-drying technique for ice cream based on Sacha Inchi, a plant native to the Ecuadorian Amazon, known for its high content of omega-3 fatty acids, proteins, and antioxidants. The objective was to develop a product that has the potential to be functional, sustainable, and easy to prepare, promoting the use of native ingredients with nutritional value. A sensory analysis showed that the ice cream has a creamy texture (87%), imperceptible crystallization (90%), a flavor with sweetness (95%), toasted notes (92%), and Sacha Inchi notes (90%), achieving a pleasant and distinct balance. It also shows a 95% absence of rancidity and a 93% uniform color. The product's viability has been proven from a technical, nutritional, and sensory perspective, generating bilateral benefits for the food industry and producing communities. It represents an innovative alternative that responds to the growing demand for healthy foods while promoting local economic development, environmental sustainability, and the appreciation of ancestral knowledge.