Desarrollo de productos gastronómicos a base del chamburo (vasconcellea pubescens)
The chamburo, also known as Andean papaya (Vasconcellea pubescens), is a native fruit plant from the Ecuadorian Andes, recognized for its nutritional properties and health benefits due to its high vitamin C content, which acts as a potent antioxidant, strengthening the immune system and protecting t...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2025
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| Matèries: | |
| Accés en línia: | https://dspace.uniandes.edu.ec/handle/123456789/19109 |
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Afegir etiqueta | Sumari: | The chamburo, also known as Andean papaya (Vasconcellea pubescens), is a native fruit plant from the Ecuadorian Andes, recognized for its nutritional properties and health benefits due to its high vitamin C content, which acts as a potent antioxidant, strengthening the immune system and protecting the body against cellular damage. This species, belonging to the Caricaceae family, like papaya and babaco, gives us a yellow fruit when ripe, with a sour and fragrant pulp. Although its current production is limited, chamburo has enormous potential. Its richness in papain, vitamins, minerals, and fiber, and its versatility in the kitchen, both for sweet and salty recipes, along with its exceptional flavor, position it as an ingredient with enormous gastronomic potential. Based on the evidence that the integration of native products into Ecuadorian gastronomy provides invaluable value, this research aims to explore the nutritional properties of chamburo (Vasconcellea pubescens) through the creation of innovative products. The main objective is to encourage the use and consumption of this unique fruit, promoting its recognition as an essential ingredient within the Ecuadorian culinary focus. Therefore, the present research was descriptive, analytical, and explanatory, using an inductive-deductive approach based on fieldwork. Surveys were conducted with 10 farmers from Patate canton, Tungurahua province, as well as 3 interviews with professional experts, which provided key information on the nutritional benefits and innovative culinary applications. Additionally, key information was obtained for the development of gastronomic products, which were presented for tasting and evaluated by 5 gastronomic experts. who expressed great acceptance and interest in the proposals. Therefore, it is concluded that the developed products derived from chamburo possess high nutritional value as well as versatility in culinary techniques. |
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