Desarrollo de productos alimenticios con aplicación culinaria a partir de la guayaba agria (Psidium araca)

Abstract

In the following project of degree it was sought to implement gastronomically the sour guava (psidium araca), an exotic fruit from the Colombian Caribbean area, which has little familiarization in the interior of the country. Two base products were made, which were marmalade and sauce, from the latter they made three additional variations for their gastronomic application and demonstration culinary of the sour guava base sauce; as a result, the aniseed sauce, obtained higher acceptance with 95%, followed by cherry bomb sauce with 85% and the gemmer sauce with a 75%, these results allow us to deduce the viability of marketing the food products derived from sour guava that could in turn allow the exploration of recipes, the promotion of fruit consumption and, collaterally, the knowledge of the same beyond the Caribbean Region of Colombia.