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Development of gastronomic innovation products using the blueberry (vaccinium corymbosum)

Abstract:

The present study highlights the applications, importance, and uses of blueberries, labeled as a “Super Fruit,” in the development of gastronomic products. The popularity of blueberries is due to their strong nutritional profile, which includes antioxidants, fiber, and immune-boosting properties. With increasing demand, exploring their use in the development of new food products is highly relevant, especially in emerging markets such as Ecuador. The research conducted a comprehensive study on the nutritional composition of blueberries, as well as their phenolic and organoleptic properties. Various blueberry varieties adapted to different regions and climates, each with unique characteristics, were explored. The main objective of this study was to promote the nutritional value of blueberries through innovation and the development of gastronomic products. Several methods were used in the research: the Analytical-Synthetic method, which allowed for a systematic and in-depth approach to the nutritional properties of blueberries; expert validation, which involved consulting experts in the culinary, nutrition, and agricultural industries to corroborate the relevance and validity of the findings; and the Inductive-Deductive method, to analyze the information gathered and formulate conclusions. The results of this study include the promotion of the nutritional value of blueberries and inspiration for innovation and the development of new food products based on this fruit. The study concludes that the research has unequivocally demonstrated the growing demand and relevance of blueberries in the culinary world.