Enrichment of buttercream with soursop pulverized and its application in classic cakes. Enriquecimiento de crema de mantequilla con pulverizado de guanábana y su aplicación en pasteles clásicos.

Abstract

The main objective of this proyect was the enrichment of buttercream, through the use of a soursop (Annona Muricata) pulverized, it was used to provide a distinctive flavor and aroma to the buttercream, which was used in classic cakes, providing a distinctive factor within each of these products. For this purpose, a bibliographic compilation was carried out to provide the necessary information for the development of the project In addition, surveys were carried out in order to inquire about the existing knowledge of soursop pulverized, a sensory analysis was also carried out for gastronomic experts, as well as practices in order to determine the appropriate amount of pulverized soursop to be used in the preparation of the final product, which was used to create a pastry recipe book with different classic cakes proposals for its application. Finally, it was possible to reveal the application of soursop pulverized in the pastry area can result in an improvement of the nutritional and functional characteristics of buttercream.