Cocina de autor a través de preparaciones con tres frutas producidas en la provincia de Pastaza
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Date
2023
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Publisher
PUCE - Ibarra
Abstract
Durante varios años la Amazonía ecuatoriana, principalmente en la provincia de Pastaza se ha observado un gran golpe económico dentro del sector gastronómico y turístico, debido a la baja demanda de consumo de sus productos nativos, de igual manera, por su falta de producción y utilización dentro de la gastronomía. Es por eso que se plantea como objetivo general “Diversificar el uso gastronómico del caimito, arazá y guayaba, a través de la cocina de autor, para un mejor aprovechamiento de las frutas amazónicas de la provincia de Pastaza” La presente investigación es aplicada, debido a que se puedo evidenciar las posibles elaboraciones utilizando como materia prima tres frutas que se producen en la provincia de Pastaza. Para la investigación se trabajó con el método inductivo y deductivo con el fin de estudiar los beneficios y aplicaciones de cada fruta elegida. Las encuestas se aplicaron tanto a profesionales del área como a la población de la provincia de Pastaza; para la recolección de datos se realizaron cuestionarios de 10 preguntas; en cuanto a las entrevistas se hizo un guion con 5 preguntas abiertas, aplicándolas a 3 docentes de gastronomía y dos chefs. Para la validación del recetario se diseñó una ficha sensorial donde los evaluadores aportaron datos relevantes resultado de una degustaron de las elaboraciones ya realizadas. Entre los resultados más importantes se pudo identificar la aceptación que tiene esta propuesta por parte del grupo de los encuestados y sobre todo por la innovación que se trata de hacer con los productos de la provincia de Pastaza gracias a su gran aporte nutricional y los diferentes usos que se le puede dar al caimito, arazá y guayaba. Para concluir, estas frutas son muy versátiles pudiendo preparar: cocteles, chimichurris, cupcakes, barras energéticas, entre otros.
For several years the Ecuadorian Amazon, mainly in the province of Pastaza, has seen a great economic blow within the gastronomic and tourism sector, due to the low consumer demand for its native products, in the same way, due to its lack of production and use within gastronomy. That is why the general objective is Diversify the gastronomic use of star apple, arazá and guava, through signature cuisine, for a better use of Amazonian fruits from the Pastaza province This research is applied, due to Because I can demonstrate the possible elaborations using three fruits that are produced in the province of Pastaza as raw material. For the investigation, we worked with the inductive and deductive method in order to study the benefits and applications of each chosen fruit. The surveys were applied both to professionals in the area and to the population of the province of Pastaza; For the data collection, questionnaires of 10 questions were carried out; Regarding the interviews, a script was made with 5 open questions, applying them to 3 gastronomy teachers and two chefs. For the validation of the recipe book, a sensory file was designed where the evaluators provided relevant data resulting from a taste of the preparations already made. Among the most important results, it was possible to identify the acceptance of this proposal by the group of respondents and especially for the innovation that is being done with the products of the Pastaza province thanks to its great nutritional contribution and the different uses. that can be given to the caimito, arazá y guayaba. To conclude, these fruits are very versatile, being able to prepare: cocktails, chimichurris, cupcakes, energy bars, among others.
For several years the Ecuadorian Amazon, mainly in the province of Pastaza, has seen a great economic blow within the gastronomic and tourism sector, due to the low consumer demand for its native products, in the same way, due to its lack of production and use within gastronomy. That is why the general objective is Diversify the gastronomic use of star apple, arazá and guava, through signature cuisine, for a better use of Amazonian fruits from the Pastaza province This research is applied, due to Because I can demonstrate the possible elaborations using three fruits that are produced in the province of Pastaza as raw material. For the investigation, we worked with the inductive and deductive method in order to study the benefits and applications of each chosen fruit. The surveys were applied both to professionals in the area and to the population of the province of Pastaza; For the data collection, questionnaires of 10 questions were carried out; Regarding the interviews, a script was made with 5 open questions, applying them to 3 gastronomy teachers and two chefs. For the validation of the recipe book, a sensory file was designed where the evaluators provided relevant data resulting from a taste of the preparations already made. Among the most important results, it was possible to identify the acceptance of this proposal by the group of respondents and especially for the innovation that is being done with the products of the Pastaza province thanks to its great nutritional contribution and the different uses. that can be given to the caimito, arazá y guayaba. To conclude, these fruits are very versatile, being able to prepare: cocktails, chimichurris, cupcakes, energy bars, among others.
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Keywords
Cocina de autor, Innovación culinaria, Caimito, Arazá, Guayaba