Obtaining powdered tree tomato (Solanum betaceum) for application in shortcrust pastry. Obtención de pulverizado de tomate de árbol (Solanum betaceum) para su aplicación en masas quebradas.

Abstract

The main objective of this research was to develop a powdered tree tomato (Solanum betaceum) and evaluate its application in shortcrust pastries, improving their organoleptic characteristics. These pastries were used in the preparation of sweet and savory snacks, offering a differentiating element to each product. To achieve this objective, bibliographical research was carried out that provided the theoretical foundations necessary for the project. Additionally, surveys were conducted to explore the level of existing knowledge about powdered tree tomato. Sensory analyses were also developed with gastronomy experts and practical tests, which allowed determining the optimal amount of powder for the preparation of final products. As a result of this process, a pastry recipe book was created that includes various proposals for sweet and savory snacks, highlighting the versatility and benefits of powdered tree tomato. Finally, the findings revealed that its incorporation into pastries can significantly improve the organoleptic characteristics of the products, positioning it as an innovation with high potential in the area.