Análisis del consumo alimentario de la zanahoria blanca para innovar y fomentar la revalorización del patrimonio gastronómico de Ecuador, en base a la dieta andina, año 2022

Abstract

Abstract: The objective of this research work is to revalue and promote the consumption of white carrots in Ecuadorian gastronomy. Through a qualitative methodology that included direct observation techniques, acceptability tests, and tasting, the level of acceptance of this tuber in local cuisine was determined. In addition, a gastronomic proposal was developed that highlights the nutritional benefits and the versatility of the product, as well as its relevance in the local and national market. For its processing and use, it is proposed to obtain dehydrated flour using the freeze-drying technique. This research seeks to raise awareness about the value of Andean products, promote an innovative and efficient alternative, and contribute to a more nutritious and healthy diet in the population. To process and make use of white carrots, obtaining dehydrated flour through the technique of freeze-drying is proposed. Comparisons were made with other dehydration methods such as solar drying, microwave drying, and oven drying. The results showed that the freeze-drying method achieved 100% efficiency, quality, and utilization, surpassing the other evaluated methods. Solar drying demonstrated 70% efficiency and 57.1% utilization, while microwave and oven drying had efficiencies of 50% and 80%, respectively, with a utilization of 28.6% in both cases. The freeze-drying method, which accounted for approximately 85% of the total dehydration time, stood out as the best option for obtaining high-quality flour from white carrots. This research approach aims to raise awareness about the value of Andean products, promote an innovative and efficient alternative, and contribute to a more nutritious and healthier diet among the population.