Desarrollo de cuatro preparaciones gastronómicas a base de Tzawarmishki
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Date
2025
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Publisher
PUCE - Ibarra
Abstract
El Tzawarmishki es un endulzante natural extraído del agave, utilizado ancestralmente por sus propiedades nutricionales y medicinales. Sin embargo, su uso en la gastronomía moderna es limitado, lo que ha llevado a su subvaloración y escasa comercialización. Este estudio buscó desarrollar cuatro preparaciones innovadoras a base de Tzawarmishki, evaluando sus propiedades sensoriales y su aceptación en el mercado, con el fin de promover su revalorización en la cocina ecuatoriana. La metodología adoptó un enfoque mixto, combinando investigación cualitativa y cuantitativa. Se realizaron encuestas a 160 personas de la PEA de Natabuela para evaluar el interés del consumidor, así como entrevistas a expertos en la manipulación del Tzawarmishki. Además, se aplicó un proceso experimental de prueba y error para perfeccionar las preparaciones. Los resultados evidenciaron que el Tzawarmishki es un ingrediente versátil y bien aceptado en la gastronomía. Se desarrollaron cuatro preparaciones: flan, cheesecake, colada y avena, todas endulzadas con este néctar. La evaluación sensorial reflejó una alta calificación en sabor, textura y balance general, aunque se recomendaron ajustes en la proporción de ingredientes, como la reducción de huevo en el flan y menor cantidad de Maicena en la colada. Además, se confirmó que su comercialización podría generar beneficios económicos y sociales para comunidades productoras. En conclusión, el Tzawarmishki demostró ser una alternativa viable y saludable al azúcar refinado, con un alto potencial en la cocina moderna. Su uso en nuevas preparaciones no solo fortalece la identidad gastronómica ecuatoriana, sino que también impulsa su aprovechamiento sostenible, promoviendo el desarrollo económico de las comunidades rurales productoras.
Tzawarmishki is a natural sweetener extracted from agave, ancestrally used for its nutritional and medicinal properties. However, its use in modern gastronomy is limited, leading to its undervaluation and low commercialization. This study aimed to develop four innovative preparations based on Tzawarmishki, evaluating its sensory properties and market acceptance to promote its revalorization in Ecuadorian cuisine. The methodology adopted a mixed approach, combining qualitative and quantitative research. Surveys were conducted with 160 people from the Economically Active Population (PEA) of Natabuela to assess consumer interest, along with interviews with experts in handling Tzawarmishki. Additionally, an experimental trial-and-error process was applied to refine the preparations. The results showed that Tzawarmishki is a versatile and well-accepted ingredient in gastronomy. Four preparations were developed: flan, cheesecake, colada, and oatmeal, all sweetened with this nectar. Sensory evaluation reflected high ratings in taste, texture, and overall balance, although adjustments were recommended in ingredient proportions, such as reducing the egg content in the flan and lowering the amount of cornstarch in the colada. Furthermore, it was confirmed that its commercialization could generate economic and social benefits for producing communities. In conclusion, Tzawarmishki proved to be a viable and healthy alternative to refined sugar, with high potential in modern cuisine. Its incorporation into new preparations not only strengthens Ecuadorian gastronomic identity but also promotes its sustainable use, fostering the economic development of rural producing communities.
Tzawarmishki is a natural sweetener extracted from agave, ancestrally used for its nutritional and medicinal properties. However, its use in modern gastronomy is limited, leading to its undervaluation and low commercialization. This study aimed to develop four innovative preparations based on Tzawarmishki, evaluating its sensory properties and market acceptance to promote its revalorization in Ecuadorian cuisine. The methodology adopted a mixed approach, combining qualitative and quantitative research. Surveys were conducted with 160 people from the Economically Active Population (PEA) of Natabuela to assess consumer interest, along with interviews with experts in handling Tzawarmishki. Additionally, an experimental trial-and-error process was applied to refine the preparations. The results showed that Tzawarmishki is a versatile and well-accepted ingredient in gastronomy. Four preparations were developed: flan, cheesecake, colada, and oatmeal, all sweetened with this nectar. Sensory evaluation reflected high ratings in taste, texture, and overall balance, although adjustments were recommended in ingredient proportions, such as reducing the egg content in the flan and lowering the amount of cornstarch in the colada. Furthermore, it was confirmed that its commercialization could generate economic and social benefits for producing communities. In conclusion, Tzawarmishki proved to be a viable and healthy alternative to refined sugar, with high potential in modern cuisine. Its incorporation into new preparations not only strengthens Ecuadorian gastronomic identity but also promotes its sustainable use, fostering the economic development of rural producing communities.
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Keywords
Gastronomía, Endulzantes naturales, Desarrollo sostenible, Innovación culinaria, Producción agrícola