Análisis del consumo alimentario de la Quinua para innovar y fomentar la revalorización del patrimonio gastronómico del Ecuador, en base a la dieta andina

Abstract

Abstract: Quinoa is an ancient product that constitutes the Andean diet of the countries that grow it, and is also linked to peasant communities being thus of great importance throughout history. However, at the timeof the conquest production had a fall phase as Europeans introduced cereals such as rice, wheat, barley, etc. Due to the current low-consumption problem this pseudocereal developed and implemented an innovative alternative to promote quinoa consumption inthe Andean diet, which is based on developing a line of quinoa-based dairy drinks with natural and quality flavorings. With the qualitative method and Focus Group the designed proposal could be evaluated, in addition an acceptability test was used which contains attributes such as smell, color, stickiness, chewability, and acceptability which would be estimated by a sample with knowledge in the gastronomic field. The results analysis reflects that the acceptability of dairy products is between 55 and 60%.