Alternativas gastronómicas con el mejoramiento de las características organolépticas para la elaboración de un recetario a base de hoja de quinua ESPOCH 2013

Abstract

A recipe cooking based on quinoa leaf was elaborated in this present paper in the experimental laboratory belonging to Public Health Faculty at Escuela Superior Politécnica de Chimborazo. This leaf was combined whit other products in order to make preparations such as: soups, creamy soups, desserts. Different cooking preparations were identified to make 14 standard recipes which were tasted by 30 students of Gastronomy school, 6to semester. An acceptance level, later standardization, cost details and procedures were carried out. Salty preparations had a high acceptability by analyzing the results naming the salad of quinoa leaf with an average of 4.6 that means (I like extremely)in the hedonic scale, and in desserts ice cream of quinoa leaf with an average of 4.6 that means (I like extremely)in the hedonic scale. The preparation with quinoa leaf has a low cost and the quinoa plant is taken advantage for the most part. In the following study, it is concluded that the quinoa leaf is similar to the spinach leaf size and its taste is similar to the chard which is ideal to make salty and sweet preparations improving the organoleptic characteristics of the dishes.