Elaboración de un recetario en base de aceites aromatizados con plantas nativas como aderezos para ensaladas

Abstract

The present research work entitled "ELABORATION OF A RECIPIENT BASED ON AROMATIZED OILS WITH NATIVE PLANTS AS DRESSINGS FOR SALADS" It was developed in the DANU cafeteria of the City of Riobamba, whose objective was: To elaborate a recipe book based on oils flavored with native plants as salad dressings; The type of study was descriptive of cross section, the sample was constituted by 29 people, and the survey and assessment test were applied as data collection techniques. Among the main results are: The 76 does not know of the use of native species to make flavored oils, 86% consume salads on average once a week to 86% if you would like to consume oils flavored with native species, oils rosemary, coffee, cinnamon 100% of the investigated presents a very pleasant taste in front of the nettle, paico and amaranth and cilantro that 100% respectively considers it unpleasant. . The conclusion reached in the study was: The level of acceptability of the flavored oils created with the most accepted native species were rosemary, lemon peel, orange leaf, coffee and cinnamon. the species that did not have acceptability on the part of the clients settled down the rejection to the paico, nettle and amaranth by smell and flavor