Análisis del consumo alimentaria de la papa chiwila para innovar y fomentar la revalorización del patrimonio gastronómico del Ecuador en base a la dieta andina

Abstract

Abstract: This research aimed to study the food culture of the chiwila potato to contribute to the innovation and revaluation of Ecuador's gastronomic heritage through the development of preparations based on the Andean diet. A literature review was conducted on the historical, cultural, nutritional, and productive characteristics of this native potato, complementing the development of pastry and bread products using chiwila potato flour as the main ingredient. New York-style cookies, Linzer cookies, and alfajores were developed and subjected to sensory evaluations considering attributes such as color, aroma, texture, flavor, adherence, and acceptability. The preparations were well-received by the evaluators, with the New York-style cookie achieving the highest scores in overall acceptability. It is concluded that the chiwila potato possesses significant gastronomic potential for the development of innovative products that contribute to food identity and promote the use of native Ecuadorian resources.