Métodos de conservación y aplicación técnica gastronómica del arazá

In this part of the world, there are still many products to discover, which can be used in the world of gastronomy, as in this case, the arazá. It is a fruit native to South America, from regions that have a tropical, humid climate, its production depends a lot on the climate. In the rainy season is when it blooms and bears fruit, but due to the fragility of it, its commercialization is almost nil, which is why it is known only locally. Its flavor and aroma are really intense, it has a great amount of acidity and excellent medicinal properties. Because in the environment in which it is produced, there is no knowledge of what culinary techniques are, the properties that it contains and that it could contribute to gastronomy are not used to the maximum. It is basically used to make juices, yoghurts and jams. For this reason, I decided to start this research, since I believe that, with this fruit, it can give an innovative flavor and aroma in gastronomy. Firstly, it is very important to clarify and define the best conservation methods, since its decomposition, after it enters the maturation stage, is very fast. The application of new techniques, for the elaboration of new or existing recipes with this product, will give more importance and enhance its consumption. Discovering this way, with what products you can mix it, and what products can help balance the acidity it contains. Another phase of the investigation is to observe what temperatures it resists, what types of cooking it can be subjected to, with which chemical products of the new gastronomic tendencies I can use it. From this research then what I am looking for is how to expand and facilitate the consumption of this exotic fruit.

• Huvudupphovsman: Rojas Salinas, Valeria Katherine (author)
• Materialtyp: bachelorThesis
• Språk: spa
• Publicerad: 2018
• Ämnen: CONSERVACIÓN DE ALIMENTOS; TÉCNICAS CULINARIAS; ARAZÁ
• Länkar: http://dspace.udla.edu.ec/handle/33000/9380