Creación de cuatro preparaciones a base de chocho (Lupinus mutabilis Sweet)
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Date
2025
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Publisher
PUCE - Ibarra
Abstract
La investigación se centró en la creación de cuatro preparaciones a base de chocho (Lupinus mutabilis Sweet). Se identificó que, a pesar de su alto valor nutricional y su importancia en la dieta andina, su consumo sigue siendo limitado debido a la falta de innovación en sus aplicaciones culinarias. El objetivo general del trabajo fue desarrollar y evaluar cuatro preparaciones innovadoras a base de chocho para diversificar su uso en la gastronomía contemporánea. La metodología empleó un enfoque mixto, combinando investigación cuantitativa y cualitativa. Se realizaron encuestas a 166 personas de la Población Económicamente Activa (PEA) de Cayambe para evaluar la percepción y aceptación de nuevas preparaciones con chocho. Además, se llevaron a cabo entrevistas con expertos en gastronomía y comerciantes para identificar técnicas culinarias adecuadas y tendencias en el uso del chocho. Se aplicaron métodos experimentales en laboratorio para desarrollar y evaluar las preparaciones diseñadas. Entre los resultados más relevantes, se encontró que el 90.3 % de los encuestados mostró interés en probar preparaciones innovadoras con chocho, priorizando aquellas con sabores intensos y texturas suaves. Asimismo, el 97 % consideró que el chocho debería ser más utilizado en la cocina contemporánea y que la innovación en recetas podría aumentar su consumo en la región. Se identificó que los consumidores prefieren el chocho en snacks y postres, lo que indica una oportunidad para su desarrollo en estos formatos. En conclusión, el estudio demostró que el chocho posee propiedades organolépticas y nutricionales que lo hacen ideal para diversas aplicaciones culinarias.
The research focused on the creation of four preparations based on chocho (Lupinus mutabilis Sweet). It was identified that, despite its high nutritional value and its importance in the Andean diet, its consumption is still limited due to the lack of innovation in its culinary applications. The overall objective of the study was to develop and evaluate four innovative preparations based on chocho to diversify its use in contemporary gastronomy. The methodology employed a mixed approach, combining quantitative and qualitative research. Surveys were conducted with 166 people from the Economically Active Population (EAP) of Cayambe to evaluate the perception and acceptance of new preparations with chocho. In addition, interviews were conducted with gastronomy experts and traders to identify appropriate culinary techniques and trends in the use of chocho. Experimental laboratory methods were applied to develop and evaluate the designed preparations. Among the most relevant results, it was found that 90.3 % of the respondents showed interest in trying innovative preparations with chochocho, prioritizing those with intense flavors and smooth textures. Also, 97% considered that chocho should be used more in contemporary cuisine and that innovation in recipes could increase its consumption in the region. It was identified that consumers prefer chocho in snacks and desserts, indicating an opportunity for its development in these formats. In conclusion, the study showed that chocho has organoleptic and nutritional properties that make it ideal for various culinary applications.
The research focused on the creation of four preparations based on chocho (Lupinus mutabilis Sweet). It was identified that, despite its high nutritional value and its importance in the Andean diet, its consumption is still limited due to the lack of innovation in its culinary applications. The overall objective of the study was to develop and evaluate four innovative preparations based on chocho to diversify its use in contemporary gastronomy. The methodology employed a mixed approach, combining quantitative and qualitative research. Surveys were conducted with 166 people from the Economically Active Population (EAP) of Cayambe to evaluate the perception and acceptance of new preparations with chocho. In addition, interviews were conducted with gastronomy experts and traders to identify appropriate culinary techniques and trends in the use of chocho. Experimental laboratory methods were applied to develop and evaluate the designed preparations. Among the most relevant results, it was found that 90.3 % of the respondents showed interest in trying innovative preparations with chochocho, prioritizing those with intense flavors and smooth textures. Also, 97% considered that chocho should be used more in contemporary cuisine and that innovation in recipes could increase its consumption in the region. It was identified that consumers prefer chocho in snacks and desserts, indicating an opportunity for its development in these formats. In conclusion, the study showed that chocho has organoleptic and nutritional properties that make it ideal for various culinary applications.
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Keywords
Chocho (Lupinus mutabilis sweet), Gastronomía, Nutrición, Innovación culinaria