Aplicación de hierbas aromáticas en una propuesta de helados artesanales creativos: escancel, sacha anís y tipo.

Abstract

Abstract: This research paper will focus on three aromatic herbs (escancel, sacha anís, and tipo) and their potential relationship with gastronomy. Therefore, the analysis will cover their sourcing, origin, benefits, uses, properties, and physical characteristics. In short, it will explore the origins of ice cream making, its principles, classifications, and evolution; Additionally, a general analysis was conducted regarding consumir trends, the impact en contemporary society, scientific concepts, and techniques applicable to artisanal ice cream production. This particular case demonstrates the potential for incorporating aromatic herbs into the development of creative artisanal ice creams. Through qualitative, descriptive, and experimental methodologies, five creative ice cream proposals were developed, along with suitable accompaniments. For evaluation, seven professionals and 15 peers were selected for the tasting, taking into account four key parameters (appearance, aroma, texture, and flavor). This resulted in high acceptance of each proposal, with scores ranging from 71 to 91 percent, demonstrating the sensory and technical viability of producing ice cream based on aromatic herbs.