Propuesta de recetario de repostería innovadora con uso de frutas tradicionales de la ciudad de cuenca, como un aporte a la cocina local

Abstract

This monograph was to design a proposal for innovation pastry recipes based on traditional fruits of the city of Cuenca, as a contribution to the local cuisine. To achieve this objective, it was essential to carry out an investigation of traditional fruits, studying its flavor, texture, color, length and its organoleptic characteristics, and develop new innovative techniques based on the creation and presentation of the desserts, considering the current trends pastries. Likewise, it was recognized and analyzed each of the selected for the respective tests creating new recipes fruit desserts. For this use was made of the exploratory, descriptive analytical, experimental and qualitative methods and techniques of documentary bibliographical research and observation. As a result of this study a proposal for innovative pastries based on the five selected fruits was obtained, described its manufacturing process and its subsequent presentation.