Evaluation of the percentage of blueberries used in French meringue for the production of pastry products. Evaluación del porcentaje de pulverizado de arándanos empleado en el merengue francés para la elaboración de productos de pastelería.

Abstract

The purpose of this research was to evaluate the percentage of powdered blueberry used in French meringues for the production of pastries, seeking to innovate in techniques and ingredient combinations within the culinary field. The problem addressed was the limited incorporation of powdered dehydrated fruits despite their sensory and nutritional benefits, so an experimental analysis of the impact of powdered blueberry in French meringues was proposed. The methodology was qualitative and descriptive in scope, with surveys administered to gastronomy students at the Tsa'chila Higher Technological Institute and organoleptic evaluation of preparations made with different percentages of the ingredient (5%, 10%, and 15%). The results showed that the 15% powdered version was the most accepted, highlighting its aroma, texture, and color. Furthermore, 84% of respondents expressed interest in consuming blueberry-flavored meringues, supporting their market acceptance. A standard recipe book was developed with innovative preparations such as pavlovas, tartlets, and meringues with lavender, coconut, or white chocolate, since the use of powdered blueberries in pastries was considered viable, sensorially valued, and applicable in educational and productive settings. This constitutes a sustainable and innovative proposal to diversify the dessert offering with natural and functional ingredients.