Propuestas gastronómicas a base de germinados y brotes de cereales cultivados en la provincia de Chimborazo - Ecuador, 2013

Abstract

This research was carried for buds and germinated, it was executed with cereals grew in the Chimborazo province, selecting quinoa, oats, and wheat for their high nutritional content, with the purpose of promoting consumption through a new gastronomic proposal. The method was used for preparing buds and germinated, were handmade in which selecting soaking, wetting, temperature and aeration of seeds. The methodology used in this research was: experimental, descriptive, and transversal. For determining product acceptance a test of acceptability was executed, using the five-point hedonic scale and descriptive sensory evaluation that points out the basic features color, odor, taste and texture. From the results obtained by bromatological analysis: quinoa with 16.19% protein, 0.28% calcium, 6.71% fiber; wheat: 3.71%, fiber, 0.32% calcium; oats 8.80%, 0.40% calcium. Of the tastings were more welcomed by color, odor, flavor and texture; cabbage salad with bud wheat, bud quinoa shrimps, fruit salad with oatmeal outbreaks. Using the recipe based on recommended and germinated buds still a highly nutritious alternative.