Caracterización de las propiedades organolépticas y bromatológicas de la fruta exótica motilón de la zona de Sevilla de Oro y propuesta de aplicación en bebidas, postres y salsas

Abstract

The objetive of this intervention project is to characterize the organoleptic and qualitative properties of an exotic fruit called motilón, available in the area of Sevilla de Oro in the province of Azuay,and perform a gastronomic proposal of drinks, desserts and sauces with author´s recipes.

The first stage is focused on presenting existing bibliographic information on the motilón, general characteristics, regions where the fruit grows, advantages about the content of antioxidants and anthocyanins beneficial for health, with a panel of experts, to establish the ideal acceptable ripeness state, as a basis to proceed to determine the qualitative characteristics of macronutrients in the laboratories at the University of Cuenca, College of Chemistry.

In the next stage, a description of the cultivation, harvesting and post – harvest of the motilón, then addressed the gastronomic application with different techniques, such as: maceration, fermentation, gelling, emulsion, whipping, freezing and reduction, considering the guidelines of the INEN standards and guidelines of bibliographic references investigated, in order to ascertain its feasibility study for the development of gastronomical products.

The final stage consisted of organoleptic validation of recipes on the basis of the motilón by a panel of experts, presenting a gastronomic proposal with alcoholic and non alcoholic drinks, desserts and sauces, giving satisfactory results, which led to the conclusion that the motilón has ideal organoleptic and nutritional characteristics for the consumer and for the development of gastronomic proposals as well as food and drinks.