Exploración de Técnicas de Fermentación para la Innovación de Productos de Confitería con Ingredientes Ecuatorianos

Abstract

The research analyzes how the fermentation of native Ecuadorian ingredients (taxo, chamburo, uvilla and tree tomato) transforms flavors and textures in confectionery, promoting innovation and differentiation. The general objective was to evaluate the feasibility of applying fermentative techniques in marshmallows, gummies, candies and chocolates. Three specific objectives were defined: to identify suitable fermentation methods to enhance organoleptic attributes; apply these techniques in selected recipes; and to evaluate sensory response using hedonic scales and qualitative questions under an informed test. The methodology combined a bibliographic review in specialized databases and an experimental phase of formulation and adjustment of six prototypes: lemon verbena and tree tomato marshmallows; tree tomato gummies; uvilla candies; and chamburo and taxo chocolates. A panel of experts in gastronomy, fermentation and consumers evaluated appearance, aroma, texture, taste and global acceptance. By means of the paired Wilcoxon test, significant decreases were identified in lemon verbena marshmallow (texture Δ –2.25; p=.012; flavor Δ –1.50; p=.035; acceptance Δ –1.88; p=.041) and tree tomato gummy in all attributes (Δ –2.25 to –3.13; p≤.016). Tree tomato marshmallow showed a reduction in flavor (Δ –1.50; p=.028). The uvilla candies and the taxo bonbon presented moderate variations that were not significant; chamburo bonbon showed a slight improvement (Δ +0.25; p≥.375). It is concluded that fermentation significantly modifies the sensory qualities and, if technically managed, can enrich the Ecuadorian confectionery offer, reinforce its local.