Propuesta gastronómica a través de un recetario para fomentar el consumo del hongo ostra rosado en la población de Ibarra
Authors
Cano Vargas, Michael Ismael
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
Esta investigación se centra en el desarrollo de un recetario gastronómico para fomentar el consumo del hongo ostra rosado (Pleurotus djamor) en la población de Ibarra. El objetivo principal fue crear una oferta culinaria atractiva y que incremente el uso de este hongo, conocido por su alto valor nutricional y versatilidad en la cocina. La metodología incluyó una revisión exhaustiva sobre aspectos importantes del hongo ostra rosado y sus aplicaciones culinarias, seguida por la experimentación con diversas recetas. Para llevar a cabo este estudio, se emplearon métodos cualitativos y cuantitativos, incluyendo encuestas y entrevistas con habitantes de Ibarra, para evaluar el conocimiento, consumo actual y percepción del hongo ostra rosado. Los resultados revelaron que, aunque la mayoría de los encuestados desconocen este hongo y no lo consumen regularmente, existe una disposición positiva hacia su incorporación en la dieta a través de un recetario. Además, se identificaron barreras como la falta de conocimiento sobre su preparación y beneficios nutricionales. En conclusión, esta investigación proporcionó una base sólida para promover el hongo ostra rosado como un alimento nutritivo y versátil en la cocina. Se documentaron diversas técnicas de cocción, destacándose especialmente el salteado, el asado y la cocción al horno, entre otras. Los resultados sugieren que la inclusión del hongo ostra rosado en la dieta diaria podría tener beneficios significativos para la salud y nutrición en cada persona que lo adopte. Futuros estudios deberían enfocarse en ampliar la muestra y evaluar el impacto a largo plazo del consumo de hongos ostra en la salud.
This research focuses on the development of a culinary recipe book to promote the consumption of the pink oyster mushroom (Pleurotus djamor) among the population of Ibarra. The main objective was to create an attractive culinary offering that increases the use of this mushroom, known for its high nutritional value and versatility in cooking. The methodology included a comprehensive review of important aspects of the pink oyster mushroom and its culinary applications, followed by experimentation with various recipes. Qualitative and quantitative methods, including surveys and interviews with inhabitants of Ibarra, were employed to assess the knowledge, current consumption, and perception of the pink oyster mushroom. The results revealed that although the majority of respondents are unaware of this mushroom and do not consume it regularly, there is a positive disposition towards incorporating it into their diet through a recipe book. Additionally, barriers such as the lack of knowledge about its preparation and nutritional benefits were identified. In conclusion, this research provided a solid foundation for promoting the pink oyster mushroom as a nutritious and versatile food in the kitchen. Various cooking techniques were documented, notably sautéing, roasting, and baking, among others. The results suggest that including the pink oyster mushroom in the daily diet could have significant health and nutritional benefits for each person who adopts it. Future studies should focus on expanding the sample and evaluating the long-term impact of oyster mushroom consumption on health.
This research focuses on the development of a culinary recipe book to promote the consumption of the pink oyster mushroom (Pleurotus djamor) among the population of Ibarra. The main objective was to create an attractive culinary offering that increases the use of this mushroom, known for its high nutritional value and versatility in cooking. The methodology included a comprehensive review of important aspects of the pink oyster mushroom and its culinary applications, followed by experimentation with various recipes. Qualitative and quantitative methods, including surveys and interviews with inhabitants of Ibarra, were employed to assess the knowledge, current consumption, and perception of the pink oyster mushroom. The results revealed that although the majority of respondents are unaware of this mushroom and do not consume it regularly, there is a positive disposition towards incorporating it into their diet through a recipe book. Additionally, barriers such as the lack of knowledge about its preparation and nutritional benefits were identified. In conclusion, this research provided a solid foundation for promoting the pink oyster mushroom as a nutritious and versatile food in the kitchen. Various cooking techniques were documented, notably sautéing, roasting, and baking, among others. The results suggest that including the pink oyster mushroom in the daily diet could have significant health and nutritional benefits for each person who adopts it. Future studies should focus on expanding the sample and evaluating the long-term impact of oyster mushroom consumption on health.
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Keywords
Hongo ostra rosado, Recetario gastronómico, Técnicas de cocción, Ibarra, Alimentación saludable