Desarrollo y evaluación exploratoria de una línea de pastelería con pepino dulce Solanum muricatum para su valorización gastronómica en Cuenca, Ecuador
DOI:
https://doi.org/10.70221/rgc.v5i2.173Palabras clave:
identidad gastronómica, Solanum muricatum, pastelería, frutas andinas subutilizadas, evaluación sensorialResumen
Pepino dulce, an Andean fruit domesticated in pre-Hispanic times, occupies a marginal place in southern Ecuador's urban culinary offer. This study aimed to develop a line of pastry products made with pepino dulce and explore its potential for gastronomic valorization at Cuenca's 9 de Octubre Market. We used a mixed-methods, non-experimental cross-sectional design with an exploratory and descriptive scope. In total, we surveyed 164 consumers via non-probability sampling (on-site at the market and via a digital form), plus 13 vendors selected by convenience. Five preparations were formulated: no-bake cheesecake, dairy-free mousse, artisanal ice cream, panna cotta, and jam, and underwent exploratory sensory evaluation by three experts on a five-point hedonic scale; raw-material cost per portion was estimated. While 72% knew the fruit, 56.1% almost never ate it and only 3.7% had tried it in desserts; 75% were willing to try pastry products made with it, associated in bivariate analysis with age, prior consumption, and taste rating. Twelve of 13 vendors reported losses from low turnover. Mean overall acceptance ranged from 4.00 (jam) to 5.00 (cheesecake), with raw-material cost per 100 g portion of 0.12–0.40 US dollars. Results indicate the line is feasible to prepare and receives favorable preliminary ratings and stated willingness; consumer acceptance, gastronomic identity contribution, and commercial viability require further verification.
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