Estudio comparativo de tres productos industrializados de repostería light vs productos elaborados artesanalmente en la ciudad de Cuenca

Abstract

Food as a basic need for survival has generated the creation and development of societies with variable nutritional demands throughout evolution. At present, the fact of taking care of health and leading a healthy lifestyle has been a primary factor when choosing how and what to eat. As a result, new food trends encouraged industries to develop light, reduced and light products to keep us "healthy and fit". This with the need to replace the organic, nutritious and natural product known since ancient times. As a result, a culture of mass consumption of these products is generated which, instead of being beneficial, is destroying the health of humanity. That is why in this degree work has as its main objective to study in a comparative way confectionery products called light industrialized and healthy confectionery products made by hand. In the first place, a bibliographic and qualitative research will be carried out in which the definition of a product called light and an artisanal product will be obtained. This will be followed by a functional study of the light confectionery products present in the market, and with this the 100% light artisanal version will be developed. Finally, the blind tasting tests carried out on 8 people to whom the survey was applied, in the first instance, revealed that at the level of organoleptic attributes people preferred the artisanal product for the high quality of flavor, aroma, texture and color of the products made. This showed that industrialized light products are not always the best option both organoleptic and for consumption in the workplaceor for healthy eating. Keywords: research, confectionery, light, industrial, artisanal, healthy eating