Análisis y puesta en valor del casabe, con diferentes alternativas de relleno para revalorizar el producto como patrimonio gastronómico ecuatoriano dentro de la ciudad de Loja

Abstract

Abstract: The following titling project was carried out with the purpose of analyzing and revaluing the cassava to treves of the casabe, this preparation not only has a great nutritional value but also cultural, it has the versatility of being consumed with fillings due to its neutral flavor, in this case fillings were made based on local products within the gastronomic proposal. In this way, it seeks to reach people with a striking product and with the appropriate knowledge of what is going to be offered, for this different sources of information were used that contributed to the complementation of the research. The gastronomic proposal contains four preparations that are; two of sweet and two of salty, these preparations were applied to six tasters which were based on different parameters where they qualified attributes such as smell, texture, taste and color resulting in the vast majority ratings of 7.8 and 9 that belong to the parameter "like a lot" which means 100% acceptability by each taster towards the preparations of the casabe.