Reinterpretación del pan brioche a través de la sustitución de mantequilla por mapagüira.

Abstract

Abstract: The present study aimed to reinterpret brioche bread by partially and totally replacing butter with mapagüira, a traditional by-product of Ecuadorian gastronomy obtained during the preparation of fried pork (fritada). The research was conducted using a qualitative methodology with an experimental approach, which included documentary analysis, the formulation of different prototypes, baking trials, and sensory evaluation through an acceptability test applied to consumers and experts. The study made it possible to analyze the performance of mapagüira as an alternative fat in bakery products, assessing its influence on the organoleptic characteristics of the final product. The results showed that the incorporation of this ingredient provides distinctive attributes in terms of flavor, aroma, and texture, while also strengthening local gastronomic identity through the integration of a traditional resource into a French-origin preparation. It is concluded that the reinterpretation of brioche bread with mapagüira constitutes an innovative proposal that contributes to the valorization of Ecuadorian culinary heritage and to the diversification of the contemporary bakery sector.