Propuesta de desarrollo de recetas de cocina experimental con base en tres frutas de la familia de las rosáceas

Abstract

This intervention project analyzes the particularities of certain fruits that make up the Rosacea`s family. We will work directly with strawberries, raspberries and blackberries; will be the base for producing experimental recipes. We will use the different techniques learned, with special emphasis on: gelling, esterification forms, airs, foams and the dehydration technique, all this to offer new proposals as far as author's recipes are concerned. We will begin with a bibliographical investigation, in this one we will investigate the main characteristics that present the above mentioned fruits, we will know the concepts and the application of experimental methods for the proposed technique, we will continue with the qualitative research that will allow discovering the knowledge of the organoleptic properties of these. At the end of the project, the focus group method will be used to expose and present the experimental recipes worked for which this project is focused. We will get the datasheets and the final product of them...