Investigación y puesta en valor de la zanahoria morada como recurso gastronómico en la ciudad de Loja

Abstract

Abstract: The research proposes to rescue and promote the consumption of purple carrots. Applying different culinary techniques such as pickling or preserving and biscuits (cupcake), the versatility of this Andean product is demonstrated. For this purpose, a acceptability test in which culinary professionals evaluated, through focus group technique, the different organoleptic characteristics of the preparations. The results showed that more than 80% of the participants found the preparations tasty and 90% considered that they could be used in gastronomic preparations. In this way, it was determined that the purple carrot has properties that make it palatable to be used in the preparation of different culinary preparations and not be consumed only in its pure state. Finally, the study aims promote the preservation and production of this food resource; and, which offers benefits to be used in haute cuisine.