Puesta en valor de la tuna (opuntia ficus-indica) a través de un recetario
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Date
2025
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Publisher
PUCE - Ibarra
Abstract
A pesar la tuna o nopal contiene propiedades hidratantes, antioxidantes, vitamina C y fibra, y otros beneficios para la salud, su uso en la cocina ecuatoriana es limitado. El principal objetivo de este estudio fue elaborar un recetario a base de tuna, a través, de preparaciones innovadoras aprovechando sus propiedades nutricionales. Se realizó una investigación bibliográfica sobre las características y propiedades alimenticias que brinda la tuna y se preparó una encuesta aplicada en la ciudad de Ibarra de la provincia de Imbabura para conocer si la población tiene conocimiento de sus beneficios. Además, se realizó entrevistas a cuatro profesionales para recolectar información sobre el uso y consumo de la tuna que aportaron con la elaboración de las recetas. Se realizaron fichas de validación del recetario donde tres profesionales gastronómicos de la provincia de Imbabura revisaron y aportaron con ideas para su culminación. Con los resultados obtenidos se realizó el recetario llamado “Su sabor en una receta – variedades de tuna, variedades de sabores” que contiene 12 preparaciones a base de tuna. Se concluye que la tuna es una fruta versátil que permite ser asada, cocinada, licuada empleando cualquier técnica de cocina y es una excelente opción para crear recetas innovadoras y nutritivas.
Despite the fact that prickly pear (or nopal) contains hydrating properties, antioxidants, vitamin C, fiber, and other health benefits, its use in Ecuadorian cuisine is limited. The main objective of this study was to develop a recipe book based on prickly pear through innovative preparations that leverage its nutritional properties. A bibliographic investigation was conducted on the characteristics and nutritional properties provided by prickly pear, and a survey was prepared and applied in the city of Ibarra, Imbabura Province, to assess public awareness of its benefits. Additionally, interviews were conducted with four professionals to gather information on the use and consumption of prickly pear, which contributed to the development of the recipes. Validation forms for the recipe book were completed, with three culinary professionals from the province of Imbabura reviewing and contributing ideas for its finalization. Based on the results, a recipe book titled Its Flavor in a Recipe – Varieties of Prickly Pear, Varieties of Flavors was created, featuring 12 preparations based on prickly pear. It was concluded that prickly pear is a versatile fruit that can be grilled, cooked, blended, or prepared using any cooking technique, making it an excellent option for creating innovative and nutritious recipes.
Despite the fact that prickly pear (or nopal) contains hydrating properties, antioxidants, vitamin C, fiber, and other health benefits, its use in Ecuadorian cuisine is limited. The main objective of this study was to develop a recipe book based on prickly pear through innovative preparations that leverage its nutritional properties. A bibliographic investigation was conducted on the characteristics and nutritional properties provided by prickly pear, and a survey was prepared and applied in the city of Ibarra, Imbabura Province, to assess public awareness of its benefits. Additionally, interviews were conducted with four professionals to gather information on the use and consumption of prickly pear, which contributed to the development of the recipes. Validation forms for the recipe book were completed, with three culinary professionals from the province of Imbabura reviewing and contributing ideas for its finalization. Based on the results, a recipe book titled Its Flavor in a Recipe – Varieties of Prickly Pear, Varieties of Flavors was created, featuring 12 preparations based on prickly pear. It was concluded that prickly pear is a versatile fruit that can be grilled, cooked, blended, or prepared using any cooking technique, making it an excellent option for creating innovative and nutritious recipes.
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Keywords
Tuna, Recetario, Gastronomía, Nopal