Desarrollo de cuatro preparaciones gastronómicas a base de chayote
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Date
2025
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Journal ISSN
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Publisher
PUCE - Ibarra
Abstract
El presente estudio aborda el potencial del chayote (Sechium edule) en la gastronomía, un producto subutilizado pese a sus destacados beneficios nutricionales y versatilidad. A través de esta investigación, se busca diversificar su uso mediante la creación de cuatro preparaciones innovadoras que promuevan su consumo. El problema identificado radica en su limitado aprovechamiento culinario, lo que representa una oportunidad para explorar su integración en recetas modernas y saludables. El objetivo general es desarrollar preparaciones que resalten las propiedades organolépticas del chayote y evalúen su aceptación entre consumidores y expertos. La metodología combina enfoques cualitativos y cuantitativos. Se emplearon encuestas para medir la aceptación de las preparaciones, entrevistas con expertos para obtener recomendaciones técnicas y observación indirecta para evaluar la interacción con los platos. Las técnicas culinarias incluyeron salteado, encurtido, horneado y presentaciones frescas. Los datos se recolectaron en Ibarra, Ecuador, considerando una muestra representativa de 166 participantes y expertos en gastronomía. Entre los resultados más relevantes, se diseñaron cuatro preparaciones gastronómicas: chayote relleno, pickles, ceviche y chayote al vino. Estas recetas destacaron por su textura, sabor y versatilidad, siendo bien valoradas por su balance entre innovación y nutrición. Las encuestas reflejaron un alto interés en platos principales y postres, mientras que las entrevistas resaltaron la aceptación del chayote como ingrediente accesible y saludable. Se concluye que el chayote, al ser un ingrediente saludable y accesible, tiene el potencial de posicionarse como una opción atractiva para consumidores interesados en alternativas gastronómicas innovadoras.
The present study addresses the potential of chayote (Sechium edule) in gastronomy, a underutilized product despite its notable nutritional benefits and versatility. Through this research, the aim is to diversify its use by creating four innovative preparations that promote its consumption. The identified problem lies in its limited culinary use, representing an opportunity to explore its integration into modern and healthy recipes. The general objective is to develop preparations that highlight the organoleptic properties of chayote and assess its acceptance among consumers and experts. The methodology combines qualitative and quantitative approaches. Surveys were used to measure the acceptance of the preparations, interviews with experts were conducted to obtain technical recommendations, and indirect observation was employed to evaluate interaction with the dishes. The culinary techniques included sautéing, pickling, baking, and fresh presentations. Data were collected in Ibarra, Ecuador, considering a representative sample of 166 participants and gastronomy experts. Among the most relevant results, four gastronomic preparations were designed: stuffed chayote, pickles, ceviche, and chayote in wine. These recipes stood out for their texture, flavor, and versatility, being well-appreciated for their balance between innovation and nutrition. Surveys reflected a high interest in main dishes and desserts, while interviews highlighted the acceptance of chayote as an accessible and healthy ingredient. It is concluded that chayote, being a healthy and accessible ingredient, has the potential to position itself as an attractive option for consumers interested in innovative gastronomic alternatives.
The present study addresses the potential of chayote (Sechium edule) in gastronomy, a underutilized product despite its notable nutritional benefits and versatility. Through this research, the aim is to diversify its use by creating four innovative preparations that promote its consumption. The identified problem lies in its limited culinary use, representing an opportunity to explore its integration into modern and healthy recipes. The general objective is to develop preparations that highlight the organoleptic properties of chayote and assess its acceptance among consumers and experts. The methodology combines qualitative and quantitative approaches. Surveys were used to measure the acceptance of the preparations, interviews with experts were conducted to obtain technical recommendations, and indirect observation was employed to evaluate interaction with the dishes. The culinary techniques included sautéing, pickling, baking, and fresh presentations. Data were collected in Ibarra, Ecuador, considering a representative sample of 166 participants and gastronomy experts. Among the most relevant results, four gastronomic preparations were designed: stuffed chayote, pickles, ceviche, and chayote in wine. These recipes stood out for their texture, flavor, and versatility, being well-appreciated for their balance between innovation and nutrition. Surveys reflected a high interest in main dishes and desserts, while interviews highlighted the acceptance of chayote as an accessible and healthy ingredient. It is concluded that chayote, being a healthy and accessible ingredient, has the potential to position itself as an attractive option for consumers interested in innovative gastronomic alternatives.
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Keywords
Chayote, Gastronomía, Innovación culinaria, Alimentos funcionales, Nutrición, Sostenibilidad alimentaria