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

Abstract

Abstract: This research addresses high-altitude coffee as a food resource with potential culinary applications within the Ecuadorian gastronomic context. The study was developed using a descriptive qualitative approach, based on a review of conceptual foundations and the design of a methodology to identify ways to utilize the product in gastronomy. As an applied result, a traditional meat marinade was formulated using medium-roast, medium-grind coffee from Loja, along with spices and dried ingredients selected for their sensory affinity. The product was evaluated through microbiological analysis and sensory assessment using a five-point hedonic scale. The microbiological results showed values below 10 CFU/g for total coliforms, molds, and yeasts, indicating favorable hygienic conditions during the product's preparation and initial storage. In the sensory evaluation, the marinade achieved 88.6% of the maximum score and a 95.5% positive acceptance rate, reflecting a favorable perception of its organoleptic attributes. These findings support the relevance of expanding the culinary use of high-altitude coffee in savory dishes within a food context.