bachelorThesis
Elaboración de helados mantecados y de paleta con base en tubérculos andinos (camote, oca y zanahoria blanca)
Fecha
2022-11-22Autor
Narváez Rodríguez, Erick Andrés
Yungaicela Encalada, Stalyn Leonel
Institución
Resumen
The Andean tubers have been part of the diet of our ancestors in the Ecuadorian
highlands in different recipes and under different ways of consuming them, being
the pampa mesa the most common. Sweet potato, goose and white carrot contain
a considerable amount of carbohydrates, nutrients and caloric intake, so they have
been added to the diet of many people in different areas of the region. However,
the scarce use of these products in various gastronomic preparations is currently
evident, taking as an example the gastronomy of Cuenca.
For this reason, the idea of including Andean tubers in the preparation of buttered
ice cream and popsicle was considered with the aim of taking advantage of the
gastronomic potential of these products and looking for a new way to make the
public known. Although at first the test formulations gave unflattering results
because each tuber had a different composition, in the end a balanced formula
was obtained in solids, liquids, fat and sweetness under a rigorous procedure of
pasteurization, homogenization, maturation, buttering and freezing.
For its final presentation, each creamy ice cream, based on Andean tubers, was
combined with fruits of sweet and sour taste so as not to overload the palate. Each
pulp was extracted manually and sorbets and syrups were made for the buttered
ice creams, while for those of popsicle they were dehydrated. It is also important
to comment that each ice cream was enriched with essences or spices to enhance
flavor.
Keywords: tubers, sweet potato, oca, white carrot, ice cream, butter, popsicle.