Obtaining pulverized apple for the enrichment of preparations based on blanched doughs. Obtención de pulverizado de manzana para el enriquecimiento de preparaciones a base de masas escaldadas.

Abstract

The present research focused on the enrichment of preparations based on blanched doughs through the addition of pulverized apple through which it seeks to take advantage of all the flavors and aromas that it provides, just as a new way was experimented to the use of fruit. The purpose of this experimentation was to make the powder part of certain preparations to improve their organoleptic qualities, providing not only a distinctive flavor but also essential nutrients. Emphasizing the main problem of the loss of fruit in the countryside and the lack of industrialization and at the same time proposing a solution that adds value in the field of pastry and confectionery, it has been possible to revalue preparations based on blanched doughs through the use of a minimum percentage of spraying, which corresponds to 5%, because a high amount does not allow the sponginess and other essential characteristics of this type of products to be achieved. This result was validated by culinary experts who supported its acceptance and paved the way for future culinary alternatives; generally concluding that the use of powder not only enriches the flavor of desserts, but also promotes new possibilities in gastronomy and encourages diverse endeavors by offering healthier options for consumers. As an additional result, a recipe book was created with different preparation alternatives based on this ingredient, providing a practical and varied tool for the community.