Investigación y puesta en valor de la mashua como recurso gastronómico en la Ciudad de Loja.

Abstract

Abstract: The purpose of this work is to analyze and promote the food consumption of mashua, promoting another form of preparation for gastronomic use in the province, since, currently and in ancient times, its consumption has been and has been carried out under the cooking process; In this way,is evidentthe need to demonstrate the versatility offered by the realization of this gastronomic proposal which implies thepreparation of chips based on the yellow mashua, carried out by the complement of ancestral-current techniques.For its application and approval, the participation of a group of culinary professionals was required, who through an acceptability test evaluated the different organoleptic characteristics of the mashua chips, showing the same in 80%; while its gastronomic application had an acceptability of 90%.The results obtained confirm the efficient use of the mashua tuber in the production of chips, as a new way ofpreparing it for consumption. The correct application of the process and temperature were taken into account to guarantee the proper result.