Diversificación del uso del mucilago de cacao “Fino de Aroma” como recurso culinario para potenciar la gastronomía en la provincia de Zamora Chinchipe

Abstract

The purpose of this research work is to find out the use that the use of cocoa mucilage has, becoming an apt ingredient for gastronomic development and innovation, thus generating applications for the diversification of recipes and creative elaborations that harmonize with gastronomy and products of Zamora Chinchipe. For the development of this research work, hedonic scale tests of five were carried out, with a greater preference in the intensity of the cocoa mucilage. This test was carried out on gastronomy professionals with experience in discerning tastes. Qualifying the characteristics in color, flavor, aroma and texture by means of which an experimental phase was carried out in the I&D laboratories and hot cooking in the gastronomy career, consisting of an eight course tasting menu, two entrees, two forts, drink and bass and two desserts. The results to see the acceptability of the menu were obtained the following results with 80% accepted the entries, 65% in the main courses, 92.50% in the drink, 60% in the bass and 80% in the desserts.