Obtención y aplicación de productos culinarios a partir de la cereza magenta “Syzygium Paniculatum”

Abstract

The present work focuses on analyzing the chemical properties of a sauce, a jam, a nectar and strips of natural fruit obtained by extracting the fruit "Magenta cherry" from the tree "syzygium paniculatum", "lilly pilly magenta" and in turn the application of said products in the production of various dishes; in order to expand the uses that are given to this plant; on the basis that its use in the industry is merely ornamental and the commercialization of the fruit of this plant is very reduced; in the same way explain in a descriptive way the elaboration, concentration and final obtaining of each one of the products as well as their peers in the food industry. its subsequent uses, method of employment together with the standardization of the products that details in a exhaustive its components and their effects on health, physical-chemical behavior, stability against time and temperature factors as well as exposure to light; Finally The project develops and analyzes the feasibility of including four products obtained by the concentration of the pulp, within various gastronomic fields and analyzes according to the quality parameters each of the dimension is of the extract and the products gastronomic obtained.