Análisis del consumo alimentario del amaranto para innovar y fomentar la revalorización del patrimonio gastronómico del Ecuador, en base a la dieta andina

Abstract

Abstract: Amaranth has been one of the most important foods in pre-Columbian times, in the same way, today it has been rediscovered thanks to research that has demonstrated its great nutritional value and versatility. However, food has been influenced by new gastronomic trends, renouncing the consumption of amaranth, added to this the little knowledge of the plant by farmers and consumers, that is to say that the supply and demand is very low despite the efforts of public entities to revalue this pseudocereal. For this reason, this work was developed in order to analyze the consumption of amaranth and hence propose innovative alternatives based on this cereal, to promote the Andean diet. For this reason, an acceptability test is applied to a group of professionals in the gastronomic field to evaluate the design of the proposed proposal (organoleptic analysis). The results obtained in the acceptability of the alfajor are 100%; as a result, a product suitable for consumption was obtained meeting consumer requirements.