Creación de cinco postres a base de productos regionales del cantón Ibarra mediante el uso de repostería fina para su revalorización
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
La presente investigación se centra en la creación de cinco postres innovadores que incorporan productos regionales del cantón Ibarra, aplicando técnicas de repostería fina. La motivación principal es revalorizar la identidad gastronómica local mediante el rescate y la promoción de ingredientes autóctonos que, a menudo, son desconocidos o subestimados tanto a nivel local como turístico. El objetivo general de esta investigación es crear cinco postres innovadores, fusionando productos cultivados en la región con técnicas de repostería fina, para destacar la riqueza y diversidad culinaria de Ibarra, integrando productos tradicionales como frutas, granos y otros ingredientes regionales, con el fin de fomentar su consumo y promover la sostenibilidad y el desarrollo económico local. La metodología empleada incluye una fase de investigación documental sobre los productos autóctonos de Ibarra, seguida de la experimentación culinaria en la que se aplicaron técnicas avanzadas de repostería fina. Se realizaron pruebas y ajustes para perfeccionar las recetas de los cinco postres seleccionados. Además, se llevaron a cabo degustaciones con un panel de expertos para evaluar la aceptación y la calidad de las creaciones. Los resultados demuestran que fue posible crear cinco postres innovadores: Mousse au chocolat et à l'orange - Couronne de pâtes pour vélo - Mini tarte chiboust aux framboises - Bulle violette - Soirée gourmande con los siguientes productos regionales: mandarina, fresa, cacao, arveja, quinua, naranja y ataco. Estos fueron los postres que no solo fueron bien recibidos por los expertos, sino que también poseen un gran potencial para ser comercializados. Los postres desarrollados destacan por su originalidad y su capacidad para realzar los sabores tradicionales de la región. Se concluye que la creación de estos postres puede generar un mayor interés en los productos regionales, impulsando la economía local y promoviendo la sostenibilidad agrícola y alimentaria en la región.
This research focuses on the creation of five innovative desserts that incorporate regional products from the canton of Ibarra, applying fine pastry techniques. The main motivation is to revalue the local gastronomic identity by rescuing and promoting native ingredients that are often unknown or underestimated both locally and by tourists. The overall objective of this research is to create five innovative desserts, fusing products grown in the region with fine pastry techniques, to highlight the culinary richness and diversity of Ibarra, integrating traditional products such as fruits, grains and other regional ingredients, in order to encourage their consumption and promote sustainability and local economic development. The methodology employed included a documentary research phase on Ibarra's native products, followed by culinary experimentation in which advanced fine pastry techniques were applied. Tests and adjustments were made to perfect the recipes of the five selected desserts. In addition, tastings were conducted with a panel of experts to evaluate the acceptance and quality of the creations. The results show that it was possible to create five innovative desserts: Mousse au chocolat et à l'orange - Couronne de pâtes pour vélo - Mini tarte chiboust aux framboises - Bulle violette - Soirée gourmande with the following regional products: mandarin, strawberry, cocoa, pea, quinoa, orange and ataco. These were the desserts that were not only well received by the experts, but also have great potential to be marketed. The desserts developed stand out for their originality and their ability to enhance the traditional flavors of the region. It is concluded that the creation of these desserts can generate greater interest in regional products, boosting the local economy and promoting agricultural and food sustainability in the region.
This research focuses on the creation of five innovative desserts that incorporate regional products from the canton of Ibarra, applying fine pastry techniques. The main motivation is to revalue the local gastronomic identity by rescuing and promoting native ingredients that are often unknown or underestimated both locally and by tourists. The overall objective of this research is to create five innovative desserts, fusing products grown in the region with fine pastry techniques, to highlight the culinary richness and diversity of Ibarra, integrating traditional products such as fruits, grains and other regional ingredients, in order to encourage their consumption and promote sustainability and local economic development. The methodology employed included a documentary research phase on Ibarra's native products, followed by culinary experimentation in which advanced fine pastry techniques were applied. Tests and adjustments were made to perfect the recipes of the five selected desserts. In addition, tastings were conducted with a panel of experts to evaluate the acceptance and quality of the creations. The results show that it was possible to create five innovative desserts: Mousse au chocolat et à l'orange - Couronne de pâtes pour vélo - Mini tarte chiboust aux framboises - Bulle violette - Soirée gourmande with the following regional products: mandarin, strawberry, cocoa, pea, quinoa, orange and ataco. These were the desserts that were not only well received by the experts, but also have great potential to be marketed. The desserts developed stand out for their originality and their ability to enhance the traditional flavors of the region. It is concluded that the creation of these desserts can generate greater interest in regional products, boosting the local economy and promoting agricultural and food sustainability in the region.
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Keywords
Repostería fina, Técnicas francesas, Identidad gastronómica, Repostería