Utilización del garabato-yuyo, (hypolepis hostilis) para la preparación de alternativas gastronómicas de vanguardia en la ciudad del Tena. 2014

Abstract

The “Garabato-yuyo” (Hypolepis Hostilis) is a plant with a great nutritional value, which properties and benefits as well as the different forms of preparation in the kitchen are unfortunately unknown for the population of city of Tena. This is an endemic plant from the lower area of Ecuador and the purpose of this research is to make it known and therefore use it for preparation and cutting-edge dining options. At first instance it was determined people´s level of knowledge about “Garabato-yuyo”. By means of surveys, a specific group of people in the city of Tena was consulted about this issue. Some gastronomic alternatives were also made, using as main ingredient the “Garabato-yuyo” maintaining this way its nutritional and organoleptic characteristics. Subsequently a cookbook whit new cutting-edge dining options for “Garabato-yuyo” was performed. There were presented six different recipes applying a hedonic-scale test to determine the acceptance of this plant. As a result, 95% of participants liked the tasting menu, which favored the use and implementation of this ingredient, so that, in this way, people can enjoy and experience different processes to prepare meals, publicizing the product and the different ways to prepare them. With this new gastronomic alternative that could bring in tourism in the area and in Ecuador is achieved.