Influencia del color y la presentación en la percepción del sabor en una propuesta creativa de postres.

Abstract

Abstract: Problems have been encountered in the application of visual elements such as color and presentation in the preparation of desserts in various local restaurants. This problem stems primarily from a lack of training in design, colorimetry, and color psychology among pastry professionals, as well as limited investment in visual innovation. All of this is a problem in many establishments that offer desserts whose appearance does not meet the expectations of modern consumers, negatively affecting the diner's sensory experience. This situation has generated consequences such as a decrease in customers, a lack of creative potential among pastry chefs, and a limited projection of Loja as a creative gastronomic destination. Gastronomy fulfills an aesthetic function when presented on a plate and preserved in recipe books. This is reflected in the importance of design and presentation within gastronomy, which has become more prominent in recent years, creating added value. On the other hand, seeking harmony in plating creates a pleasant and satisfying experience in various gourmet restaurants.