Elaboración de saborizantes en polvo, a partir de cinco frutas deshidratadas como: higo, membrillo, níspero, mortiño, y uvilla para la aplicación en cinco tipos de bizcochos y cinco tipos de galletas

Abstract

The aim of this project, "The Creation of Powder Flavor from Dehydrated Fruits: Figs, Membrillo, Mortino, Nispero and uvilla, for the application into five biscuits and cookies." investigates the use of dehydration processes to create flavorful powders from fruits found in rural and urban areas of Cuenca. throughout this, the powder will be preserved for a longer time, this technique can also be applied to the creation of pastry dough or cakes, allowing for flavorful additives without altering textures.

The technique to obtain flavored powder as a good quality requires a previous process of dehydration and preservation of fruits. All this could be easily done at home at low cost and using a regular oven, sunny days or an electric dehydrator. It is important at the moment of drying the fruits to consider the following steps: temperature should be lower than 70°C, otherwise the product might get burned and will lose its organoleptic characteristics, that is a priority to preserve. After that, the fruits have to be grinded with a traditional grinder or any other kitchen appliance for crushing. The objective is to use this powder in sweet doughs offering a new variaty of natural delicious fruit flavors.