Oferta de gastronomía sin gluten en la Cafetería Vintage del cantón Cotacachi
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Date
2024
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Volume Title
Publisher
PUCE - Ibarra
Abstract
La creciente demanda de opciones gastronómicas libres de gluten en destinos turísticos como el Cantón Cotacachi ha impulsado a la Cafetería Vintage Garden a innovar en su oferta culinaria. Este proyecto tiene como objetivo general la elaboración de tres postres sin gluten que respondan a las necesidades de los clientes intolerantes al gluten, con la intención de posicionar al establecimiento como un referente gastronómico inclusivo y competitivo en la región. Los objetivos específicos incluyen la identificación de la demanda de productos sin gluten, la selección de ingredientes adecuados y la creación de recetas que aseguren una experiencia culinaria satisfactoria. La metodología utilizada combinó enfoques sintético, analítico y aplicado, apoyándose en encuestas y degustaciones para evaluar la aceptación de los nuevos productos entre los clientes. Como resultado, se desarrollaron tres postres: torta de quinoa con chocolate y nueces, cheesecake de amaranto con uvilla, y muffins de harina de arroz rellenos de manzana y arándanos. Estos postres no solo cumplen con los requisitos de una dieta sin gluten, sino que también ofrecen una experiencia gastronómica innovadora y atractiva. Finalmente, este proyecto no solo satisface una necesidad alimentaria específica, sino que también contribuye al desarrollo económico local y refuerza la competitividad de la Cafetería Vintage Garden en el sector turístico. Los resultados obtenidos ofrecen una base sólida para mantener y expandir una oferta de postres sin gluten que atraiga a un público más amplio.
The growing demand for gluten-free gastronomic options in tourist destinations such as Cotacachi has prompted the Vintage Garden Cafeteria to innovate in its culinary offerings. The general objective of this project is to develop three gluten-free desserts that meet the needs of gluten-intolerant customers, with the intention of positioning the establishment as an inclusive and competitive gastronomic reference in the region. The specific objectives include identifying the demand for gluten-free products, selecting suitable ingredients and creating recipes that ensure a satisfactory culinary experience. The methodology used combined synthetic, analytical and applied approaches, relying on surveys and tastings to evaluate the acceptance of the new products among customers. As a result, three desserts were developed: quinoa cake with chocolate and nuts, amaranth cheesecake with grapefruit, and rice flour muffins filled with apple and blueberries. These desserts not only meet the requirements of a gluten-free diet, but also offer an innovative and attractive gastronomic experience. Finally, this project not only satisfies a specific food need, but also contributes to local economic development and strengthens the competitiveness of the Vintage Garden Café in the tourism sector. The results obtained provide a solid basis for maintaining and expanding a gluten-free dessert offer that appeals to a wider public.
The growing demand for gluten-free gastronomic options in tourist destinations such as Cotacachi has prompted the Vintage Garden Cafeteria to innovate in its culinary offerings. The general objective of this project is to develop three gluten-free desserts that meet the needs of gluten-intolerant customers, with the intention of positioning the establishment as an inclusive and competitive gastronomic reference in the region. The specific objectives include identifying the demand for gluten-free products, selecting suitable ingredients and creating recipes that ensure a satisfactory culinary experience. The methodology used combined synthetic, analytical and applied approaches, relying on surveys and tastings to evaluate the acceptance of the new products among customers. As a result, three desserts were developed: quinoa cake with chocolate and nuts, amaranth cheesecake with grapefruit, and rice flour muffins filled with apple and blueberries. These desserts not only meet the requirements of a gluten-free diet, but also offer an innovative and attractive gastronomic experience. Finally, this project not only satisfies a specific food need, but also contributes to local economic development and strengthens the competitiveness of the Vintage Garden Café in the tourism sector. The results obtained provide a solid basis for maintaining and expanding a gluten-free dessert offer that appeals to a wider public.
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Keywords
Gastronomía sin gluten, Innovación culinaria, Cotacachi