Aplicación de técnicas de cocción en la elaboración de recetas de sal y dulce utilizando guarapo

Abstract

The guarapo is well known in Latin American countries. In Ecuador, this juice is traditional from tropical and subtropical zones. It comes from the crushing of the sugar cane that passes through the masses of a machine known as trapiche. It is usually consumed immediately after its extraction accompanied by ice and lemon juice which makes it refreshing and energizing because of its high content of sucrose. The guarapo has a short shelf life, after a few days its organoleptic characteristics change, turning a cloudy color and a more pronounced flavor due to the fermentation that takes place. This drink is not used in its entirety since it has not been applied within the gastronomic field; in the present project it has been proposed to use guarapo as the main ingredient in the preparation of various salt and sweet recipes applying different cooking techniques such as reduction, baking, emulsification, roasting, deep frying, marinating, stewing, among others.