Elaboración de helados artesanales sin lácteos con pulpa de frutas amazónicas: guayaba (Psidium Guajava) y guaba (Inga Edulis)

Abstract

This project focuses on the development of dairy-free artisanal ice cream using Amazonian fruit pulp, specifically guava (Psidium Guajava) and guaba (Inga Edulis). The general objective of this research was to develop dairy-free ice cream using these native fruits of the Amazon, with the purpose of providing knowledge about guava and guaba, promoting their consumption and use, and highlighting the importance of valuing these native fruits of the Ecuadorian Amazon. To this end, a bibliographic compilation was first developed about ice cream parlor, its preparation techniques and its organoleptic characteristics; Then the botanical, chemical, nutritional and organoleptic characteristics of the Amazonian fruits guava and guaba were identified; and finally an experimental phase was carried out with different recipes of dairy-free ice cream using these fruits. The results obtained revealed that dairy-free guava ice cream was positively evaluated in terms of taste, fragrance, color, visual presentation and temperature. However, variability was observed in the texture scores of guaba ice cream. The results obtained were mostly favorable, indicating that these ice creams offer an attractive option for vegan consumers and provide a new gastronomic perspective for native Amazonian fruits. However, the subjectivity of individual opinions is recognized and the search for improvements in flavor profiles according to the preferences of diners is suggested. Keywords: Amazon, guava, guaba, dairy, ice cream