Aprovechamiento del fruto del pepino dulce por medio de tres productos en el área gastronómica

Abstract

The objectives set for the research work were 4 in which they appear, physicochemical characterization, elaboration of base products, application of these in gastronomic preparations and evaluation by tasting them in the population of study. According to these, an exploratory and experimental research was developed, where methods were used such as firmness in the physical-chemical part, cooking of the sauce, coverage and the filling as base products. The application was made in 7 gastronomic preparations that were evaluated by the study population showing that the filling had better acceptance and in Regarding preparations, the barqueta had the best value in texture and flavor. We conclude then that the sweet cucumber was used 100% and you can encourage your knowledge and use.