Elaboración de postres a base de borojó (borojoa patinoi) y su aplicación en la gastronomía
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Fecha
2024
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PUCE - Ibarra
Resumen
El Borojó (Borojao patinoi cuatrec) es una fruta amazónica rica en vitaminas y minerales, valorada por sus múltiples beneficios para la salud, especialmente en comunidades indígenas como los Shuar y Alamas, donde se utiliza tanto en la alimentación como en la medicina tradicional. A pesar de sus propiedades, su consumo es limitado y se presenta principalmente en forma de jugo en mercados locales. Este proyecto integrador tuvo como objetivo general diversificar el uso del Borojó (Borojao patinoi cuatrec) en la gastronomía, específicamente en la repostería, a través de la creación de tres recetas innovadoras que exploran el potencial culinario de esta fruta amazónica, rica en vitaminas y minerales. Los objetivos específicos incluyeron: realizar una revisión bibliográfica exhaustiva sobre las propiedades del borojó, desarrollar tres recetas innovadoras de postres que utilicen el borojó como ingrediente principal, y evaluar estas recetas mediante una degustación sensorial para perfeccionar su sabor y presentación. La metodología empleada fue mixta, combinando un enfoque bibliográfico para comprender las propiedades del fruto, un enfoque cualitativo mediante entrevistas con expertos en gastronomía y un enfoque experimental en el desarrollo y ajuste de las recetas. Los resultados de la investigación culminaron en la creación de tres postres que destacan la versatilidad del borojó, y en la propuesta de un emprendimiento orientado a la comercialización de estos productos. Como conclusión, la investigación demuestra que el borojó tiene un gran potencial para ser integrado en la gastronomía moderna, no solo en su forma tradicional de jugo, sino también en postres innovadores. Esto puede contribuir a aumentar su consumo, beneficiando tanto a productores como a consumidores, y promoviendo su presencia en mercados y fruterías.
Borojó (Borojao patinoi cuatrec) is an Amazonian fruit rich in vitamins and minerals, valued for its multiple health benefits, especially in indigenous communities such as the Shuar and Alamas, where it is used both in food and traditional medicine. Despite its properties, its consumption is limited and it is mainly presented in the form of juice in local markets. The general objective of this integrative project was to diversify the use of Borojó (Borojao patinoi cuatrec) in gastronomy, specifically in confectionery, through the creation of three innovative recipes that explore the culinary potential of this Amazonian fruit, rich in vitamins and minerals. The specific objectives included: carrying out an exhaustive bibliographical review of the properties of borojó, developing three innovative dessert recipes using borojó as the main ingredient, and evaluating these recipes through a sensory tasting to perfect their taste and presentation. The methodology used was mixed, combining a bibliographic approach to understand the properties of the fruit, a qualitative approach through interviews with gastronomy experts and an experimental approach in the development and adjustment of the recipes. The results of the research culminated in the creation of three desserts that highlight the versatility of borojó, and in the proposal of an enterprise oriented to the commercialization of these products. In conclusion, the research shows that borojó has great potential to be integrated into modern gastronomy, not only in its traditional form of juice, but also in innovative desserts. This can contribute to increasing its consumption, benefiting both producers and consumers, and promoting its presence in markets and greengrocers.
Borojó (Borojao patinoi cuatrec) is an Amazonian fruit rich in vitamins and minerals, valued for its multiple health benefits, especially in indigenous communities such as the Shuar and Alamas, where it is used both in food and traditional medicine. Despite its properties, its consumption is limited and it is mainly presented in the form of juice in local markets. The general objective of this integrative project was to diversify the use of Borojó (Borojao patinoi cuatrec) in gastronomy, specifically in confectionery, through the creation of three innovative recipes that explore the culinary potential of this Amazonian fruit, rich in vitamins and minerals. The specific objectives included: carrying out an exhaustive bibliographical review of the properties of borojó, developing three innovative dessert recipes using borojó as the main ingredient, and evaluating these recipes through a sensory tasting to perfect their taste and presentation. The methodology used was mixed, combining a bibliographic approach to understand the properties of the fruit, a qualitative approach through interviews with gastronomy experts and an experimental approach in the development and adjustment of the recipes. The results of the research culminated in the creation of three desserts that highlight the versatility of borojó, and in the proposal of an enterprise oriented to the commercialization of these products. In conclusion, the research shows that borojó has great potential to be integrated into modern gastronomy, not only in its traditional form of juice, but also in innovative desserts. This can contribute to increasing its consumption, benefiting both producers and consumers, and promoting its presence in markets and greengrocers.
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Borojó, Repostería, Gastronomía, Innovación