Propuesta para la creación de tres helados no convencionales a base de papa (Solanum tuberosum), arazá (Eugenia stipitata) y zapallo (Cucurbita maxima) aplicando técnicas vanguardistas
No Thumbnail Available
Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
El helado no es simplemente un postre frío de verano, los productos como: la papa (Solanum tuberosum), arazá (Eugenia stipitata) y zapallo (Cucurbita maxima) poseen un alto contenido de antioxidantes, aminoácidos y vitaminas, que al fusionarse con las técnicas de vanguardia permiten obtener helados no convencionales, novedosos y con alto valor nutricional. En este trabajo se propone aplicar técnicas vanguardistas en la elaboración de helados no convencionales para incentivar el consumo de papa, arazá y zapallo. La metodología parte de una investigación aplicada con enfoque mixto, se alinea con los métodos de investigación inductivo-deductivo y analítico-sintético, de igual manera se aplican tres técnicas de investigación: la encuesta , la entrevista y la observación; el cálculo de la muestra se realizó con la Población Económica Activa (PEA) de la ciudad de Ibarra con 63.984 personas, al aplicar la fórmula se obtuvo como resultado 383 encuestas. Los resultados más relevantes permitieron obtener un listado de recetas dulces con la papa, arazá y zapallo; los tres frutos presentan aminoácidos, antioxidantes,vitaminas y minerales que aportan un alto valor nutricional; la utilización de nitrógeno líquido fue considerada costosa, poco útil para la fabricación de helados para distribución y a la vez antigua; para la elaboración de helados es recomendable la utilización de azúcares derivados del maíz por su poder anticongelante; la aplicación de glucosas, sacarosas y miel deben ser regularizadas hasta obtener la textura y dulzor requeridas. Finalmente se pudo concluir que la papa ratona morada fue la más adecuada, ya que aportó sabor, textura y color característico; la utilización del arazá para la elaboración de un sorbete debe ser combinado con otra fruta por su acidez; y el zapallo por su parte es un producto que puede trabajarse con o sin la presencia de un producto lácteo debido a su buena textura.
Ice cream is not simply a cold summer dessert, products such as potato (Solanum tuberosum), arazá (Eugenia stipitata) and pumpkin (Cucurbita maxima) have a high content of antioxidants and amino acids as well as vitamins, which when fused with vanguard techniques allow obtaining novel unconventional ice creams with high nutritional value. This research proposes to apply vanguard techniques in the elaboration of non-conventional ice creams to encourage the consumption of potato, arazá and pumpkin. The methodology is based on an applied research with a mixed approach, it is aligned with the inductive deductive and analytical-synthetic research methods, in the same way three research techniques are applied: survey, interview and observation; the calculation of the sample was made with the EAP of the city of Ibarra with 63,984 people, by applying the formula 383 surveys were obtained as a result. The most relevant results allowed obtaining a list of sweet recipes with potato, arazá and pumpkin; the three fruits have amino acids, antioxidants, vitamins and minerals that provide high nutritional value; the use of liquid nitrogen was considered expensive, not very useful for the manufacture of ice cream for distribution and at the same time old-fashioned; for the preparation of ice cream is recommended the use of sugars derived from corn for its antifreeze power; the application of glucose, sucrose and honey should be regularized to obtain the texture and sweetness required. Finally, it was concluded that the ratona morada” potato was the most suitable, since it contributed flavor, texture and characteristic color; the use of arazá for the preparation of a sorbet should be combined with another fruit because of its extreme acid flavor; and pumpkin is a product that can be worked with or without the presence of a dairy product due to its good texture.
Ice cream is not simply a cold summer dessert, products such as potato (Solanum tuberosum), arazá (Eugenia stipitata) and pumpkin (Cucurbita maxima) have a high content of antioxidants and amino acids as well as vitamins, which when fused with vanguard techniques allow obtaining novel unconventional ice creams with high nutritional value. This research proposes to apply vanguard techniques in the elaboration of non-conventional ice creams to encourage the consumption of potato, arazá and pumpkin. The methodology is based on an applied research with a mixed approach, it is aligned with the inductive deductive and analytical-synthetic research methods, in the same way three research techniques are applied: survey, interview and observation; the calculation of the sample was made with the EAP of the city of Ibarra with 63,984 people, by applying the formula 383 surveys were obtained as a result. The most relevant results allowed obtaining a list of sweet recipes with potato, arazá and pumpkin; the three fruits have amino acids, antioxidants, vitamins and minerals that provide high nutritional value; the use of liquid nitrogen was considered expensive, not very useful for the manufacture of ice cream for distribution and at the same time old-fashioned; for the preparation of ice cream is recommended the use of sugars derived from corn for its antifreeze power; the application of glucose, sucrose and honey should be regularized to obtain the texture and sweetness required. Finally, it was concluded that the ratona morada” potato was the most suitable, since it contributed flavor, texture and characteristic color; the use of arazá for the preparation of a sorbet should be combined with another fruit because of its extreme acid flavor; and pumpkin is a product that can be worked with or without the presence of a dairy product due to its good texture.
Description
Keywords
Helados, Papa, Arazá, Zapallo, Técnicas vanguardistas