Propiedades organolépticas de la planta Stevia Rebaudiana Bertoni y su aplicación gastronómica en platos de sal y de dulce

Abstract

In Ecuador it´s easy to acquire plant Stevia, but it is difficult to find information about this, and even more as being able to use ingredients that provide health benefits, as a truly healthy and natural ingredient to apply salt and sweet dishes with avant-garde tendencies.

It has experimented with culinary techniques and recipes managed to adapt modern and stylish dishes. This merged trends and tastes regarding the creation of sauces. In addition, the contribution of the ingredient in the preparation is documented. All this is a reference for the investigation.

This monograph provides information on the proper application of the plant Stevia Rebaudiana Bertoni using its organoleptic properties. We also found a new proposal regarding the health benefit.

This work is accomplished introduce the organoleptic properties of this plant, and also replace the use of harmful to health, avoid high calorie portions that provide other ingredients, innovative preparations with a natural product, with a study applied to a gastronomic use is in accordance with the manufacturing processes of salt and sweet preparations with processing techniques for proper consumption.