Elaboración de helados mantecados y de paleta con base en tubérculos andinos (camote, oca y zanahoria blanca)

Abstract

The Andean tubers have been part of the diet of our ancestors in the Ecuadorian highlands in different recipes and under different ways of consuming them, being the pampa mesa the most common. Sweet potato, goose and white carrot contain a considerable amount of carbohydrates, nutrients and caloric intake, so they have been added to the diet of many people in different areas of the region. However, the scarce use of these products in various gastronomic preparations is currently evident, taking as an example the gastronomy of Cuenca. For this reason, the idea of including Andean tubers in the preparation of buttered ice cream and popsicle was considered with the aim of taking advantage of the gastronomic potential of these products and looking for a new way to make the public known. Although at first the test formulations gave unflattering results because each tuber had a different composition, in the end a balanced formula was obtained in solids, liquids, fat and sweetness under a rigorous procedure of pasteurization, homogenization, maturation, buttering and freezing. For its final presentation, each creamy ice cream, based on Andean tubers, was combined with fruits of sweet and sour taste so as not to overload the palate. Each pulp was extracted manually and sorbets and syrups were made for the buttered ice creams, while for those of popsicle they were dehydrated. It is also important to comment that each ice cream was enriched with essences or spices to enhance flavor. Keywords: tubers, sweet potato, oca, white carrot, ice cream, butter, popsicle.