Innovación gastronómica: desarrollo de tres postres utilizando harina de haba como ingrediente principal
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
En el contexto de la gastronomía ecuatoriana, la harina de haba, rica en proteínas y libre de gluten, representa un ingrediente con gran potencial nutricional. Sin embargo, su uso es limitado en la cocina, particularmente en la repostería, lo que presenta una oportunidad para innovar y diversificar la oferta culinaria. El objetivo general de este proyecto integrador fue desarrollar tres recetas de postres utilizando harina de haba mediante técnicas culinarias innovadoras y sustitución de ingredientes convencionales. Los objetivos específicos incluyeron: realizar una investigación bibliográfica sobre las propiedades nutricionales de la harina de haba y su aplicación en postres, elaborar tres recetas innovadoras que utilicen harina de haba como ingrediente principal, y evaluar la aceptación de estos postres mediante una degustación sensorial. La metodología combinó una revisión exhaustiva de la literatura sobre la harina de haba con el desarrollo práctico de recetas. Se llevaron a cabo degustaciones sensoriales con participantes expertos en gastronomía, quienes evaluaron el sabor, la textura, el aroma, el dulzor, el color y la presentación de los postres. Los resultados esperados de este estudio incluyen la creación de nuevas opciones de postres que integren la harina de haba, aumentando su visibilidad y aceptación en la gastronomía ecuatoriana. Se espera que esta investigación promueva una alimentación más diversa y saludable, destacando la versatilidad y los beneficios nutricionales de la harina de haba en la dieta cotidiana.
In the context of Ecuadorian gastronomy, bean flour, rich in protein and gluten-free, represents an ingredient with great nutritional potential. However, its use is limited in the kitchen, particularly in confectionery, which presents an opportunity to innovate and diversify the culinary offer. The general objective of this integrative project was to develop three dessert recipes using fava bean flour through innovative culinary techniques and substitution of conventional ingredients. The specific objectives included: conducting a bibliographic research on the nutritional properties of fava bean flour and its application in desserts, developing three innovative recipes using fava flour as the main ingredient, and evaluating the acceptance of these desserts through a sensory tasting. The methodology combined a comprehensive literature review on fava bean flour with practical recipe development. Sensory tastings were conducted with expert culinary participants, who evaluated the taste, texture, aroma, sweetness, color, and presentation of the desserts. The expected results of this study include the creation of new dessert options that integrate fava bean flour, increasing its visibility and acceptance in Ecuadorian gastronomy. It is expected that this research will promote a more diverse and healthy diet, highlighting the versatility and nutritional benefits of fava bean flour in the daily diet.In the context of Ecuadorian gastronomy, bean flour, rich in protein and gluten-free, represents an ingredient with great nutritional potential. However, its use is limited in the kitchen, particularly in confectionery, which presents an opportunity to innovate and diversify the culinary offer. The general objective of this integrative project was to develop three dessert recipes using fava bean flour through innovative culinary techniques and substitution of conventional ingredients. The specific objectives included: conducting a bibliographic research on the nutritional properties of fava bean flour and its application in desserts, developing three innovative recipes using fava flour as the main ingredient, and evaluating the acceptance of these desserts through a sensory tasting. The methodology combined a comprehensive literature review on fava bean flour with practical recipe development. Sensory tastings were conducted with expert culinary participants, who evaluated the taste, texture, aroma, sweetness, color, and presentation of the desserts. The expected results of this study include the creation of new dessert options that integrate fava bean flour, increasing its visibility and acceptance in Ecuadorian gastronomy. It is expected that this research will promote a more diverse and healthy diet, highlighting the versatility and nutritional benefits of fava bean flour in the daily diet.
In the context of Ecuadorian gastronomy, bean flour, rich in protein and gluten-free, represents an ingredient with great nutritional potential. However, its use is limited in the kitchen, particularly in confectionery, which presents an opportunity to innovate and diversify the culinary offer. The general objective of this integrative project was to develop three dessert recipes using fava bean flour through innovative culinary techniques and substitution of conventional ingredients. The specific objectives included: conducting a bibliographic research on the nutritional properties of fava bean flour and its application in desserts, developing three innovative recipes using fava flour as the main ingredient, and evaluating the acceptance of these desserts through a sensory tasting. The methodology combined a comprehensive literature review on fava bean flour with practical recipe development. Sensory tastings were conducted with expert culinary participants, who evaluated the taste, texture, aroma, sweetness, color, and presentation of the desserts. The expected results of this study include the creation of new dessert options that integrate fava bean flour, increasing its visibility and acceptance in Ecuadorian gastronomy. It is expected that this research will promote a more diverse and healthy diet, highlighting the versatility and nutritional benefits of fava bean flour in the daily diet.In the context of Ecuadorian gastronomy, bean flour, rich in protein and gluten-free, represents an ingredient with great nutritional potential. However, its use is limited in the kitchen, particularly in confectionery, which presents an opportunity to innovate and diversify the culinary offer. The general objective of this integrative project was to develop three dessert recipes using fava bean flour through innovative culinary techniques and substitution of conventional ingredients. The specific objectives included: conducting a bibliographic research on the nutritional properties of fava bean flour and its application in desserts, developing three innovative recipes using fava flour as the main ingredient, and evaluating the acceptance of these desserts through a sensory tasting. The methodology combined a comprehensive literature review on fava bean flour with practical recipe development. Sensory tastings were conducted with expert culinary participants, who evaluated the taste, texture, aroma, sweetness, color, and presentation of the desserts. The expected results of this study include the creation of new dessert options that integrate fava bean flour, increasing its visibility and acceptance in Ecuadorian gastronomy. It is expected that this research will promote a more diverse and healthy diet, highlighting the versatility and nutritional benefits of fava bean flour in the daily diet.
Description
Keywords
Harina de haba, Postres innovadores, Alimentación saludable