Elaboración de confituras y compotas con base en frutas cultivadas en la Amazonia Ecuatoriana para su aplicación en preparaciones gastronómicas de innovación

Abstract

This intervention project aims to develop fruit jams and jellies based on fruits grown in the Ecuadorian Amazon for application in gastronomic preparations of innovation, this project seeks to expand the form of consumption of these fruits and searches for an enhancement of its potential in the gastronomic field. Both qualitative and quantitative research were carried out to obtain accurate information of the products as to apply them in the kitchen, taking into account their health benefits and the great contribution they can make in the gastronomic field. It starts with the bibliographic research, features, and the nutritional properties of the “carambola, fruit-bread or yaca, pomarrosa and pink pitahaya”, the techniques for jams and jellies were researched, from its history up to the present, similarly, it discusses about the form of conservation and storage, so that the products will have a useful life, having knowledge of the nutritional value of each of the products to be used new preparations in gastronomic techniques can be developed. Finally, in the experimental work field and application of various techniques and methods of cooking in making jams and compotes. Upon the jams and compotes innovative recipes of salty and sweet kitchen with these products were developed.

Keywords: jam, compote, Pomarrosa, carambola, pink pitahaya, fruit-bread, cooking techniques