Aplicación de plantas aromáticas: hierbabuena, hierba luisa, malva rosa, romero y tilo, en el desarrollo de fórmulas para helados con base de agua

Abstract

The purpose of this work is to develop formulas for water-based ice creams, using as raw material five varieties of aromatic plants: spearmint, lemon verbena, mallow, rosemary and elderberry. In addition, feature the use of water, natural sugars and a stabilizer to achieve the same characteristics of flavor, aroma, color and texture as a cream-based ice cream. The methodology used for the development of this research is qualitative. Interviews were applied to different modern kitchen professionals and ice cream makers to get knowledge about the use of aromatic plants in ice cream. Additionally, the proposal was validated through focal groups. A quantitative methodology was also used to know the percentage of acceptance for each ice cream.

For this study, a bibliographic review was done, followed by the selection of the raw material and analysis of its characteristics to determine the application of the plant in its fresh state and with the application of techniques such as: dehydration, in syrup and maceration, followed by the formulation, mixing, homogenization, cooling, freezing and conservation of the ice cream, taking into account the exact times of preparation and correct manipulation of the work team. Having as a result a manual with 20 formulas of ice cream based on water and aromatic plants.