Desarrollo de postres innovadores con base en el chocho andino (Lupinus mutabilis) como propuesta de revalorización gastronómica

Abstract

The objective of this work was to develop innovative desserts based on Andean chocho as a strategy of gastronomic revaluation that provides a greater diversification to its forms of consumption, promoting its use in modern preparations. The research was carried out using a descriptive and applicative approach methodology. Initially, a bibliographic review was carried out on the historical, techno-functional and organoleptic characteristics of chocho, as well as the modern confectionery techniques compatible with this ingredient. Subsequently, an acceptance survey was applied to consumers in the city of Cuenca to determine the interest of the market and based on the results obtained, five of the twenty dessert proposals were designed, standardized and evaluated, among which were included: chocho donut, chocho cupcake with nuts, Chocho mousse with tree tomato, chocho brownie with semisweet chocolate and a deconstruction of panna cotta inspired by contemporary cuisine. The results showed a positive acceptance of the proposals presented, highlighting the chocho brownie with semisweet chocolate as the best valued proposal by the evaluators, with this, it was proven that the functional properties of the chocho allow a successful incorporation in different baking techniques, as well as its favorable acceptance in the organoleptic aspect. It is concluded that chocho has a wide potential for the creation of innovative desserts, constituting a viable option to strengthen its presence in modern gastronomy and contribute to its revaluation as a food heritage of the Andes.