Enrichment of pastry recipes with mango powder (Mangifera indica) for the preparation of showcase desserts. Enriquecimiento de recetas de repostería con pulverizado de mango (Mangifera indica) para la preparación de postres de vitrina.

Abstract

The main objective of the project was to enrich the showcase desserts by adding mango powder (Mangifera Indica), which provided a distinctive flavor and aroma. This spray was used in the three bases: crunchy base, creamy core, aerated texture, thus providing a differentiating factor in each of these products and to achieve this purpose, deep bibliographic research was carried out, which provided the basic information and necessary for the development of the project. In addition, surveys were carried out with the purpose of deepening knowledge about the application of techniques other than traditional ones and with a differential added value with the use of mango powder. Likewise, sensory analyzes were carried out through the participation of expert chefs from the Gastronomy major and practical tests to determine the appropriate percentage of spray to use in the various recipes to be presented in the proposed author's recipe book, also including some suggestions for its application in mousses, finally, it is concluded that the application of powdered mango in the pastry area can increase and enrich the flavors of a wide range of products.