Desarrollo de un recetario de postres con base en productos cultivados en el Ecuador: maíz morado, ( zea mays ) camote, (ipomoea batata) y aguacate (persea americana)

Abstract

In the search for new dessert proposals, this project seeks to rescue and value the products that are grown in the country and are not widely used in sweet cuisine. Purple corn is a food traditionally used in Latin American cuisine and is characterized by its rich content of antioxidants and bioactive compounds. On the other hand, sweet potato is a versatile root, known for its low glycemic index and its content of dietary fiber and essential nutrients. Avocado in turn provides us with a natural fat that can replace the fats usually used in these recipes. These ingredients have beneficial properties for health and their incorporation into the preparation of desserts could offer a healthier alternative. In this research, it is proposed to explore the possibility of using purple corn, sweet potato and avocado as a base for the preparation of desserts. The aim will be to formulate recipes that maintain a balance between the reduction of these components and the preservation of pleasant flavour and texture. Likewise, nutritional analyses and sensory evaluations will be carried out to determine the quality and acceptability of the desserts made. The ultimate goal of this study is to offer attractive dessert options that allow people to enjoy a sweet treat by highlighting the products grown in our geography. In addition, it is expected that the results obtained can contribute to the development of the food industry and promote consumption habits with awareness of how rich and varied our country is.