Análisis del consumo alimentario del fréjol para innovar y fomentar la revalorización del patrimonio gastronómico del Ecuador, en base a la dieta andina, año 2021.

Abstract

Abstract: The research work contains an analysis with the intention of studying the food consumption of beans; with the purpose of innovating and promoting the gastronomic heritage in Ecuador. Based fundamentally on an Andean diet with the purpose of creating a gastronomic offer in which its main ingredient is beans. Thanks to its versatility, beans are an efficient product in the confectionery area. Within the elaboration, an Andean brownie was made based on bush beans of the Afro-Andean variety. Within the tasting, there was the support of five professional gastronomes; in which, through an acceptability test, the main organoleptic characteristics of the product were evaluated, in which an acceptance of 60% I like it and 40% I really like it was obtained. Thanks to the results obtained, the acceptance of beans to make a gluten-free bean-based brownie is verified. For the preparation of the product, the standard recipe must be followed, using the techniques, temperatures and times established to obtain the proposed result.