Elaboración de postres asiáticos utilizando como alternativa gastronómica el taxo y la guayaba en cocina creativa
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Date
2024
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PUCE - Ibarra
Abstract
El taxo y la guayaba poseen un potencial gastronómico elevado sin explorar completamente aún. Esta investigación se propuso desarrollar una variedad de postres asiáticos creativos utilizando el taxo y la guayaba, por medio de la creación de un recetario, para enriquecer la oferta culinaria y promover una fusión gastronómica. Se utilizó un enfoque mixto para analizar las prácticas culinarias y recopilar datos cuantitativos sobre proporciones de ingredientes. Se seleccionó recetas tradicionales de repostería de cinco países asiáticos: Taiwán, Tailandia, China, Corea del Sur y Japón, y se desarrollaron variantes innovadoras incorporando el taxo y la guayaba. El estudio se centró en evaluar las propiedades organolépticas del taxo y la guayaba, como su sabor, aroma, textura y apariencia, para determinar su viabilidad en la cocina creativa. Las adaptaciones incluyeron la integración de estas frutas en rellenos, masas, salsas y como frutas base. Los resultados mostraron que el taxo y la guayaba no solo mantuvieron sino también enriquecieron las características culturales y estéticas de los postres asiáticos, ofreciendo frescura y creatividad sin comprometer su autenticidad cultural. La guayaba se destacó como un relleno firme y dulce, mientras que el taxo aportó acidez y aroma distintivo en masas y salsas. Además, se elaboró un recetario digital detallado y se validaron los postres mediante degustaciones con expertos, quienes evaluaron positivamente la integración de estos ingredientes. La problemática existente se basó en la falta de fusión entre productos ecuatorianos y postres asiáticos, lo que genera una oferta repetitiva y poco innovadora. Esta investigación abordó esa carencia al demostrar el potencial del taxo y la guayaba para innovar en la gastronomía asiática, promoviendo prácticas culinarias sostenibles y creativas. Los resultados demostraron la versatilidad del taxo y la guayaba, ofreciendo nuevas oportunidades de fusión y aumentando la aceptación de estos postres en el paladar ecuatoriano.
The taxo and guava possess a high gastronomic potential that has not yet been fully explored. The aim of this research is to develop a variety of creative Asian desserts using taxo and guava, through the creation of a recipe book, to enrich the culinary offerings and promote a gastronomic fusion. A mixed-method approach was used to analyze culinary practices and collect quantitative data on ingredient proportions. Traditional pastry recipes from five Asian countries—Taiwan, Thailand, China, South Korea, and Japan—were selected, and innovative variants incorporating taxo and guava were developed. The study focused on evaluating the organoleptic properties of taxo and guava, such as their flavor, aroma, texture, and appearance, to determine their viability in creative cuisine. The adaptations included the integration of these fruits in fillings, doughs, sauces, and as base fruits. The results showed that taxo and guava not only maintained but also enhanced the cultural and aesthetic characteristics of Asian desserts, offering freshness and creativity without compromising their cultural authenticity. Guava stood out as a firm and sweet filling, while taxo provided acidity and a distinctive aroma in doughs and sauces. Additionally, a detailed digital recipe book was created, and the desserts were validated through tastings with experts, who positively evaluated the integration of these ingredients. The existing problem is based on the lack of fusion between Ecuadorian products and Asian desserts, which results in a repetitive and uninnovative offering. This research addresses that gap by demonstrating the potential of taxo and guava to innovate in Asian cuisine, promoting sustainable and creative culinary practices. The results demonstrate the versatility of taxo and guava, offering new fusion opportunities and increasing the acceptance of these desserts among Ecuadorian palates.
The taxo and guava possess a high gastronomic potential that has not yet been fully explored. The aim of this research is to develop a variety of creative Asian desserts using taxo and guava, through the creation of a recipe book, to enrich the culinary offerings and promote a gastronomic fusion. A mixed-method approach was used to analyze culinary practices and collect quantitative data on ingredient proportions. Traditional pastry recipes from five Asian countries—Taiwan, Thailand, China, South Korea, and Japan—were selected, and innovative variants incorporating taxo and guava were developed. The study focused on evaluating the organoleptic properties of taxo and guava, such as their flavor, aroma, texture, and appearance, to determine their viability in creative cuisine. The adaptations included the integration of these fruits in fillings, doughs, sauces, and as base fruits. The results showed that taxo and guava not only maintained but also enhanced the cultural and aesthetic characteristics of Asian desserts, offering freshness and creativity without compromising their cultural authenticity. Guava stood out as a firm and sweet filling, while taxo provided acidity and a distinctive aroma in doughs and sauces. Additionally, a detailed digital recipe book was created, and the desserts were validated through tastings with experts, who positively evaluated the integration of these ingredients. The existing problem is based on the lack of fusion between Ecuadorian products and Asian desserts, which results in a repetitive and uninnovative offering. This research addresses that gap by demonstrating the potential of taxo and guava to innovate in Asian cuisine, promoting sustainable and creative culinary practices. The results demonstrate the versatility of taxo and guava, offering new fusion opportunities and increasing the acceptance of these desserts among Ecuadorian palates.
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Keywords
Postres asiáticos, Taxo, Guayaba, Cocina creativa