Desarrollo de salsas a base de ají con inclusión de miel de abejas ( Apis mellifera ) producida en la Calera Cundinamarca

Abstract

This project addresses the development of chili-based sauces incorporating bee’s honey from Apis mellifera produced in La Calera, Cundinamarca, with the purpose of creating a gastronomic product that combines the sweetness of honey with the characteristic pungency of chili peppers. The study includes a characterization of local beekeepers and the selection of raw materials available in the local context. Two formulations were developed: one sauce prepared with powdered chili and another prepared with previously charred jalapeño. The samples were evaluated through a hedonic acceptance test applied to 124 consumers, considering attributes such as appearance, flavor, texture, consistency, and overall acceptance. In addition, 12 beekeepers were surveyed to identify characteristics related to honey production and handling in the area. The results showed sensory differences between the formulations. The powdered-chili sauce presented a more homogeneous texture and higher overall acceptance, whereas the charred-jalapeño formulation was characterized by smoky notes and a less homogeneous texture. These findings identify a potential gastronomic transformation of local honey; however, the observed acceptance corresponds to the evaluated sample and, by itself, does not establish the commercial viability of the product.