Gastronomía

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Browsing Gastronomía by Subject "Albahaca morada"

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    Exploración de formas innovadoras de consumo de hierbas adaptógenas: Espirulina (spirulina ), Albahaca Morada (Ocimum tenuiflorum) y Ashwagandha ( Withania somnífero) en productos alimenticios
    (Universidad de Cuenca, 2025-09-10) Unigarro Orellana, Erika Samantha; Pinto Alvarez, Ana Belen; Hidalgo Nickel, Amanita Torcasa
    Adaptogenic herbs such as purple basil (Ocimum tenuiflorum), spirulina (Spirulina) and ashwagandha (Withania somnifera) have been scarcely valued within the Ecuadorian gastronomic context, despite their nutritional and functional properties. Its use has been mainly limited to the pharmaceutical field, which has restricted its incorporation into food proposals. The present work proposes the development of innovative gastronomic products that integrate these herbs in their most common forms, such as powder and fresh plant, with the aim of revaluing their potential within contemporary cuisine. To this end, a theoretical study was carried out on its general, nutritional and organoleptic characteristics, complemented by technical tests that allowed to evaluate its behavior against various cooking techniques, trying to minimize the loss of its bioactive compounds. Based on these evaluations, combinations were formulated with natural ingredients of high sensory acceptability, which allowed the development of functional recipes in the categories of snacks, desserts and beverages. These preparations were subjected to sensory evaluation through a tasting panel, evidencing a high level of acceptance in terms of flavor, aroma, color, presentation and integration of the herbs, which evidences the viability of this proposal as a healthy, functional alternative that is easy to incorporate into a daily diet.