Aplicación de técnicas de innovación en repostería con base en siglalón (Vasconcellea pubescens)

Abstract

This work focuses on the use of the siglalón (Vasconcellea pubescens) for the development of recipes in the confectionery area, for which four innovative techniques were applied, such as: impregnation, gelling, dehydration and maceration. Initially, a previous investigation of the product was carried out, such as the physical and organoleptic characteristics and nutritional value. For the evaluation of the recipes prepared, a sensory tasting panel was held for experts in gastronomy, in addition, each attendee filled out a survey for the respective evaluation of the results obtained with the implementation of the techniques in the desserts. The results show good acceptance of the siglalón (Vasconcellea pubescens) with the use of techniques in the preparation of recipes, which opens a wide range in which this fruit can be used. However, it is recommended to be cautious with the enzyme (Cysteine protease) present in the siglalón since this enzyme, if not well treated, can alter the result of the products. This research highlights the potential of the siglalón in confectionery, making it a versatile ingredient for the development of innovative products. This study is expected to serve as inspiration to explore and revalue local fruits such as the siglalón, which are often left aside and forgotten, thus promoting their inclusion and use.