Alternativas gastronómicas a base de pomarrosa (Syzygium jambos) fruta exótica del oriente 2013

Abstract

The present research was made in the Higher School Polytechnic of Chimborazo, in the Faculty of Public Health, Gastronomy School. The aim was to elaborate gastronomic alternatives based on rose apple, exotic fruit from the Orient Region. For the production of the different preparation based on rose apple were made several proofs to find the precise addition of fruit in the elaborated dishes, taking into account their temperature and storage period by using the ingredients and the respective culinary techniques. It was employed the techniques of cold dishes, hot dishes and confectionary; fruits in syrup, ice cream, vinaigrette, season, cheesecake, and cake in which were applied a test of acceptance with the support of 40 students of Gastronomy. From the outcomes found a level of acceptance inside the highest scales such as: the cake 57.5%, vinaigrette 27,5% sorbet ice cream 67,5% and fruits in syrup 55%, verifying on this way that the usage of the rose apple represents something novel and different in the diverse preparations. It is recommended the usage and spread of the recipe book with the products of bigger acceptance.