Aplicación de cuatro dulces y cuatro bebidas tradicionales de la provincia del Azuay en el desarrollo de veinte recetas de helados

Abstract

This intervention project is eager to maintain the tradition of eating jams and drinks that are native to the Azuay province along the year, innovating their presentation yet preserving its original flavor through the elaboration of wáter ice creams, white base and English cream. Azuay’s gastronomy is wide and varied, that is why it is one of the most important referrals in Ecuador. A country that has diverse climates which contributes to the development of agricultural products, specially fruits; these products are the base for traditional jams and drinks; these recipes have been shared between generations, without losing their essence. This qualitative investigation was done with the analysis of documents, observation techniques and interviews; also, some quantitative techniques were used to calculate the technical facts; and finally, a mixed technique was used when a product tasting was done, to evaluate the organoleptic aspects of ice cream and the comparison of its different elaboration techniques. The information enclosed in the following chapters, shows the history of each one of the jams and drinks, as well as their original recipes and the process that takes place to transform them in ice cream without altering their traditional flavor. As a result of the tests that were done, twenty-four ice cream recipes were elaborated, which were based on four jams and four traditional drinks, which were tasted and obtained eight high-quality recipes with the best flavor and texture.