Aplicación de la gastrobotánica en la repostería de autor mediante el aprovechamiento de especies nativas de los páramos andinos del Azuay, Zarcillejo Morado (Brachyotum strigosum), Tipo (Clinopodium nubigenum) y Valeriana (Microphylla)

Abstract

The present work analyzes the application of gastrobotany in signature confectionery by taking advantage of native species of the Andean páramos of Azuay, Zarcillejo Morado (Brachyotum strigosum), Tipo (Clinopodium nubigenum), Valerian (Microphylla). This implementation aims to revalue native species through non-traditional gastronomic uses, applying them in desserts with a distinctive contextualization to expand their possibilities of use and integrate them into signature desserts that represent the essence of the moorlands. For its execution, three stages have been completed: from the recognition of each of the native plants of Azuay to its subsequent use in signature desserts, taking into account the organoleptic characteristics and functionality of each plant, to enhance its gastronomic use based on its composition, sensory properties and palatability. To test these factors, they experimented with the use of different parts of the plants during the development of the desserts. Similarly, to determine their acceptance, five proposals were sensorily evaluated. The study had a qualitative approach of descriptive scope and cross-sectional. Technical sheets were used for the product experimentation phase, sensory evaluation was also carried out through a digital questionnaire to a selected group of participants. It is concluded that native plants have a high gastronomic potential, achieving a satisfactory sensory assessment, particularly in the field of signature confectionery.