Deshidratado de vainilla Cribbiana del corregimiento de Coquí (Chocó) en preparaciones de repostería tradicional y de vanguardia

Abstract

In the township of Coquí (Chocó) the vanilla species (Cribbiana) was found, of which there is no report of its gastronomic use and its organoleptic characteristics (aroma and flavor) are very similar to the Vanilla planifolia species, which is the most commercialized in the world. Artificial vanilla is widely used and this has caused loss of crops, constantly changing the price of natural vanilla on the market. This research project sought to develop a dehydrated Cribbian vanilla (using two different equipment) and apply it to traditional and avant-garde pastries. In each of the equipment, variables such as temperature, time and yield were controlled. The first equipment used was a Rational industrial oven, where it was dehydrated at 65 ° C, for 5 hours and 40 minutes and a fruit yield of 20.98%. . The second equipment was a conventional oven (natural gas), where temperature was controlled by means of an electronic punch thermometer (started at 55 ° C - end at 65 ° C), for 3 hours and has a yield of 17.5%. For its application, dehydrated was used as a base product in the following traditional recipes (vanilla ice cream, rice pudding and curuba semifreddo) and avant-garde (1) mango foam with vanilla (siphon) and (2) mango caviar with vanilla (spherification)), where finally, sensory characteristics such as color, aroma, texture and flavor were evaluated in a population sample of 20 people, with an acceptance percentage of 72% in flavor and 50% in aroma.