Aplicación de métodos de cocción y técnicas culinarias en semillas de amapola, chía, sambo y ajonjolí para el desarrollo de recetas de autor

Abstract

The use of the seeds within the gastronomic field is limited due to the lack of knowledge of the organoleptic properties and nutritional benefits of them.

There are studies from the Botany referred to the nutritional properties of the seeds where they show the health benefits that could be used in a balanced and healthy menu.

There are authors who have worked with seeds, an example is Becker in her book Delicias de la cocina integral: con cereales y semillas, although it defines recipes where seeds of various types are used but does not define the characteristics of the seeds that guide to the most optimal use of them.

There is no bibliography directly related to the subject of this work (previous studies, thesis, research), the opportunity to combine the gastronomic technique of cooking methods and culinary techniques with the use of the seeds: sambo, poppy, chia and Sesame, in unpublished recipes taking advantage of the characteristics of each one of the seeds.