Creación de una línea de snacks dulces a base de catzo (Platycoelia lutescens)

The consumption of insects or entomophagy is a habit that has been promoted and developed in several countries in Latin America, Africa and Asia. This is not a modern habit, but it is a behavior that has been gradually taken into account by chefs and scientific researches about human nutrition. Worldwide, around 1,900 species of insects are consumed, with beetles accounting for 31% of total consumption. This thesis focuses on the development of a line of sweet snacks based on white beetles. In the Ecuadorian mountain range, frying is the only cooking style, in the form of white beetles with toasted corn. Studies have shown that white beetles have a high content of high quality proteins and minerals, which is why it is compared to chicken meat. This feature allows them to be included in the diet, harmonizing their flavor with other ingredients. The project had three stages of experimentation; the first stage consisted on the preparation of the white beetles for consumption. In the second, the insect is subjected to a dehydration process to use it as a raw material in the preparation of snacks. The next stage was the development of four products based on white beetles, which were tasted by a focus group and a panel of five experts who validated it. An obstacle to the preparation of snacks based on white beetles is the continuous collection of insects in necessary quantities, this is because their life cycle takes a year for them to be collected and consumed. The consumption of white beetles has no history of transmission of diseases or parasites, so there is no risk of a health hazard. This topic should be investigated further. This project aims at the future dissemination and consumption of white beetles through a line of sweet snacks, which could strengthen the Ecuadorian gastronomic tradition, opening the door for the creation of insect based products.

• المؤلف الرئيسي: Andrade Pozo, Andrea Carolina (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2019
• الموضوعات: GASTRONOMÍA; OFERTA GASTRONÓMICA; PRÁCTICAS CULTURALES; INSECTOS; COCINA ECUATORIANA
• الوصول للمادة أونلاين: http://dspace.udla.edu.ec/handle/33000/11218