Desarrollo de propuesta gastronómica basado en el nabo en la parroquia San Lucas, provincia de Loja

Abstract

Abstract: The purpose of this research is to make known the different applications, as well as to promote the consumption of ancestral and autochthonous foods such as turnip, through the elab oration of purees, obtaining benefits and nutritional value from it. In addition, we will learn about its origin, crops, characteristics and its nutritional value. The same that in the past era has been consumed by the ancestors since time immemorial, since nowadays its consumption has been gradually lost due to the new food fashions that have been introduced in society. The research methodology used in this work is qualitative; with its different techniques such as surveys, interviews, for the collection of information and the development of the research. Likewise, a sensory analysis of the turnip puree was elaborated, thus measuring the level of liking and acceptance, where a high level of satisfaction was obtained, through the imple mentation of new recipes created by the author in order to nutritionally enhance gastronomic options based on the knowledge acquired at the Universidad Técnica Particular de Loja.