Aplicación de Sacha Inchi (Plukenetia Volubilis) para la elaboración de un recetario gourmet

Abstract

The main objective of this study is to apply sacha Inchi in the preparation of a gourmet recipe book. To achieve this objective, the specific objectives were set and it was planned to assess its nutritional, organoleptic and cultural potential; identify appropriate cooking techniques; and design creative and functional gastronomic proposals. In addition, sacha Inchi was analyzed from a comprehensive perspective, highlighting its high content of omega 3, antioxidants and proteins. These properties make it a functional ingredient with great projection in healthy cooking. As for its sensory characteristics, nutty notes and a crunchy texture were identified that make it versatile for multiple applications, from appetizers to desserts. Preparation techniques such as roasting, cold pressing, use of residual flour and microencapsulation of the oil were selected. These were applied in recipes evaluated through technical sheets, interviews and tasting. The result was a gourmet recipe book that includes dishes designed to enhance the flavor, aroma and texture of Sacha Inchi, from an innovative perspective. The tasting, evaluated by Likert scale, revealed that most of the dishes were rated as "very pleasant". However, suggestions were received such as reducing the invasive aroma, lowering the acidity and moderating the amount of Sacha Inchi in certain recipes. The interviews concluded with a call to rescue native ingredients and encourage experimentation as a way to strengthen local gastronomy. Chefs are invited to adopt an open and creative vision, promoting sustainable, modern and culturally rooted proposals.