Estudio Gastronómico del Chontaduro (Bactris Gasipaes) y su Aplicación en la Repostería.
No hay miniatura disponible
Fecha
2018
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad de Guayaquil, Facultad de Ingenieía Química.
Resumen
El proyecto tiene como objetivo realizar una propuesta gastronómica en beneficio a la utilización del chontaduro (Bactris gasipaes)), la misma que dará bases para la creación de una propuesta culinaria, el cual ha sido consumido por generaciones; sin embargo, en la actualidad se está perdiendo por la falta de conocimiento hacia esta fruta. Esto creará discernimiento sobre las propiedades nutritivas, sus variedades, las condiciones adecuadas para su producción y el cultivo, para fomentar el consumo de la misma; dándole así nuevo uso en las preparaciones de dulce como el cake, ya que posee altos valores nutricionales como amplias propiedades medicinales. La metodología de la investigación aplicada fue exploratoria. Los métodos utilizados para el desarrollo de esta investigación son: observación, entrevista, análisis; técnica: observación directa; instrumentos: ficha de observación, modelo de entrevista y análisis sensorial. El proceso se realizó en: la Universidad de Guayaquil, público en general. Como resultado del análisis sensorial tomado a 10 individuos, se obtuvo el 100% de aceptabilidad en las degustaciones en cuanto al consumo del Chonta cake. Cabría recalcar que los resultados obtenidos tenían con un factor importante, era que casi todos conocían esta fruta; dentro de los entrevistados hubo nutricionistas que indicaron la necesidad de enseñarles a las personas la importancia del chontaduro.
The project aims to make a gastronomic proposal to benefit the use of chontaduro (Bactris gasipaes), which will provide the basis for the creation of a culinary proposal, which has been consumed for generations; however, it is currently being lost due to the lack of knowledge about this fruit. This will create discernment about the nutritional properties, their varieties, the adequate conditions for their production and cultivation, to encourage the consumption of it; giving it a new use in sweet preparations such as cake, since it has high nutritional values such as broad medicinal properties. The methodology of applied research was exploratory. The methods used for the development of this research are: observation, interview, analysis; technique: direct observation; instruments: observation sheet, interview model and sensory analysis. The process was carried out at: the University of Guayaquil, general public. As a result of the sensory analysis taken on 10 individuals, 100% acceptability was obtained in the tastings regarding the consumption of Chonta cake. It should be noted that the results obtained had an important factor, was that almost everyone knew this fruit; Among the interviewees there were nutritionists who indicated the need to teach people the importance of chontaduro.
The project aims to make a gastronomic proposal to benefit the use of chontaduro (Bactris gasipaes), which will provide the basis for the creation of a culinary proposal, which has been consumed for generations; however, it is currently being lost due to the lack of knowledge about this fruit. This will create discernment about the nutritional properties, their varieties, the adequate conditions for their production and cultivation, to encourage the consumption of it; giving it a new use in sweet preparations such as cake, since it has high nutritional values such as broad medicinal properties. The methodology of applied research was exploratory. The methods used for the development of this research are: observation, interview, analysis; technique: direct observation; instruments: observation sheet, interview model and sensory analysis. The process was carried out at: the University of Guayaquil, general public. As a result of the sensory analysis taken on 10 individuals, 100% acceptability was obtained in the tastings regarding the consumption of Chonta cake. It should be noted that the results obtained had an important factor, was that almost everyone knew this fruit; Among the interviewees there were nutritionists who indicated the need to teach people the importance of chontaduro.
Descripción
Palabras clave
Chontaduro, Alimentación, Beneficios, Análisis, Recetas