Aplicación de técnicas de conservación: almíbar, lactofermentación y confitado con base en joyapa (Macleania Rupestris)

Abstract

Macleania rupestris, commonly joyapa, is a little-known fruit native to the Andean moorlands, but with great nutritional value and gastronomic potential. However, its commercial use is limited due to the lack of studies on its conservation and culinary applications. In this sense, the present work analyzes the organoleptic and nutritional characteristics of this fruit, as well as its viability in conservation processes through candied techniques, lactofermentation and preparation in syrup. The production methods, the chemical reactions involved and their impact on the texture, flavor and shelf life of the final product are detailed. In addition, the process involved developing various recipes that integrate the joyapa into sweet and savory preparations, a fact that highlights its versatility and potential for culinary innovation. In this way, the study seeks to promote knowledge, the appreciation of this species, its conservation and incorporation into the specialized food market.