Diversificación del ponche quiteño en un recetario gastronómico, para difundirlo en el centro histórico de Quito 2014

Abstract

This research is addressed to make a gastronomic recipe book about the diversification of Quito punch, in order to promote in the Historic Centre of Quito. A descriptive methodology and experimental desing were used through the application of empirical and statistical methods. The punch is a traditional culinary drinks which takes two centuries on the market. Today the city has grown over time and the punch was devalued; for this reason it is essential to prepare a gastronomic proposal for diversification. From the study, a new original recipe is looking for the preparation of punch, in order to propose new alternative preparations with greater variety to the Magolita Poncheros Association and then they can be displayed to the Historic Centre of Quito.The test of acceptability and sensory analysis were applied to the twenty members of the Magolita Association, who determined the acceptability of the proposed varieties and sizes on parameters such as: smell, color, texture, and flavor, as a result, punch ice cream T001, chocolate foam C002 with 90% and 85 % acceptability for its flavor, and yogurt D003 with 65% for its smell.According to the results, a gastronomic recipe book was made which details each punch preparations in order to contribute to a better job of the members of Magolita Association.