Aplicación de técnicas culinarias con base en joyapa (macleania rupestris) para la elaboración de propuestas gastronómicas

Abstract

The purpose of this intervention project is to give a contribution to restore the ethnic value to the joyapa fruit (Maleania ruprestris), a fruit species typical of the Ecuadorian highlands, it also seeks to give identity to the preparations using a fruit with a lot of ethnic value, through gastronomic proposals. As the first part within the project, a research base is presented which consists of general information with data such as: background, organoleptic characteristics, nutritional properties among others, this section is informative to know about the joyapa. Consequently, different techniques of elaboration, uses and composition of the proposals are presented, which are divided into 3 techniques to apply in the jewel, these are: caramelization, fermentation and dehydration, each technique has different proposals that will be developed from the use of the fruit. As a final part, technical sheets formulated based on the experimental application with the fruit are shown, in this last chapter the technical sheet is shown in detail with their respective results applied in experimental fieldwork. Keywords: Joyapa, gastronomy, nutrition, techniques, cooking