Desarrollo de postres de vitrina para la innovación gastronómica con base en los dulces de poroto blanco y poroto canario (Phaseolus vulgaris L.)

Abstract

The dulce de poroto is a traditional preparation of the gastronomy of the Ecuadorian Austro, mainly from the cantons of Cuenca and Gualaceo, where it has been transmitted from generation to generation as part of the local culinary heritage. However, its consumption has been maintained only in local celebrations and traditions within the family context, limiting its projection towards contemporary gastronomic proposals. The objective of this research was to develop showcase desserts from white bean sweet and Canario bean sweet (Phaseolus vulgaris L.), through the standardization of the traditional recipe, the analysis of its organoleptic characteristics and the formulation of innovative pastry proposals. To this end, an experimental methodology was applied based on the development and adjustment of various recipes, considering aspects related to texture, flavor, stability and presentation. The results showed that the bean jam has potential as an ingredient for the development of contemporary confectionery products, constituting the revaluation of a traditional product in new alternatives of gastronomic innovation based on the local food heritage.