Cocina de autor a través de preparaciones con tres frutas producidas en la provincia de Pastaza
For several years the Ecuadorian Amazon, mainly in the province of Pastaza, has seen a great economic blow within the gastronomic and tourism sector, due to the low consumer demand for its native products, in the same way, due to its lack of production and use within gastronomy. That is why the gene...
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| Päätekijä: | |
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| Aineistotyyppi: | bachelorThesis |
| Julkaistu: |
2023
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| Aiheet: | |
| Linkit: | https://repositorio.puce.edu.ec/handle/123456789/44835 |
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Lisää tagi | Yhteenveto: | For several years the Ecuadorian Amazon, mainly in the province of Pastaza, has seen a great economic blow within the gastronomic and tourism sector, due to the low consumer demand for its native products, in the same way, due to its lack of production and use within gastronomy. That is why the general objective is 'Diversify the gastronomic use of star apple, arazá and guava, through signature cuisine, for a better use of Amazonian fruits from the Pastaza province' This research is applied, due to Because I can demonstrate the possible elaborations using three fruits that are produced in the province of Pastaza as raw material. For the investigation, we worked with the inductive and deductive method in order to study the benefits and applications of each chosen fruit. The surveys were applied both to professionals in the area and to the population of the province of Pastaza\; For the data collection, questionnaires of 10 questions were carried out\; Regarding the interviews, a script was made with 5 open questions, applying them to 3 gastronomy teachers and two chefs. For the validation of the recipe book, a sensory file was designed where the evaluators provided relevant data resulting from a taste of the preparations already made. Among the most important results, it was possible to identify the acceptance of this proposal by the group of respondents and especially for the innovation that is being done with the products of the Pastaza province thanks to its great nutritional contribution and the different uses. that can be given to the caimito, arazá y guayaba. To conclude, these fruits are very versatile, being able to prepare: cocktails, chimichurris, cupcakes, energy bars, among others. |
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