Análisis del consumo alimentario de la papa chola para innovar y fomentar la revalorización del patrimonio gastronómico del Ecuador en base a la dieta andina.

Abstract

Abstract: The purpose of this study was to analyze the consumption of the chola potato in order to contribute to the revaluation of Ecuador s gastronomic heritage and the Andean diet. This tuber is considered an Andean food due to its nutritional properties, culinary versatility, and cultural significance. However, despite the diversity of potato varieties, per capita consumption in Ecuador is below the levels recorded in the Andean region. The research was conducted using a qualitative approach, employing bibliographic, descriptive, explanatory, experimental, and documentary methods. These methods made it possible to analyze the historical, cultural, gastronomic, and production aspects related to the chola potato and to determine its importance in Ecuadorian culinary identity. A focus group was conducted, including an acceptability test, to evaluate the product s sensory characteristics. As a result, a chola potato breading was developed through dehydration, adapted for use with chicken, beef, and seafood. Sensory evaluation showed favorable acceptance, with the breading for seafood receiving particular praise. In conclusion, the chola potato has gastronomic potential for promoting its consumption and preserving its cultural value.