Propuesta gastronómica a base de mashua (Tropaelumtuberosum) aplicando la cocina de vanguardia

Abstract

This implementation was performed at the Polytechnic School of Chimborazo; Faculty of Public Heard, School of Gastronomy, this research implemented a gastronomic proposal base don mashua (tropaelumteberosum) by applying in it different preparations, inproving the presentation and giving an important place to the mashua. Professionals knowledgeable about thesubject, experts in bakery, avant-garde cuisine, organoleptic analysis, image and precentation contributedwith their criticism andknowledge. The proposed preparations, the Guinea Pig locro with mashua has acceptability of 50%, Fillet Mignon of Guinea Pig with rolls of mashua has an acceptability of 46%, Mashua Sweet has Chocolate acceptability of 42% and Mashuacocktail of 54% acceptability. Through the application of an observation from called focus group aimed at professionals from Gatronomi School, They gave their views and qualifications to the preparation of based on mashua for to agreed the aceptabilithy general the to dishes whitnan overall percentage of 100% of opinionsand criticism, where 37% likes preparations, 38% neither likes nor dislikes, 20% like a lot, 4% dislike it and 1% dislike a lot. It is recommended the suport from profecionals to transmit their knowledge because that facilitates research and improves the qualityof final work.