Aplicación de técnicas de masas batidas en seis especies de tubérculos cultivados en el Ecuador

Abstract

The study herein has as its objective to apply the techniques of beaten dough in six species of Andean tubers that grow in Ecuador: mashua, sweet potato, Chinese potato, white carrot, oca, and melloco, as a gastronomic contribution to the local cuisine through the creation of a cookbook with fifteen elaborations of author´s dishes. The proposal herein is based on the lack of recipes that show the application of Andean tubers in sweet dishes because their consumption has traditionally been presented in savory dishes, in addition to the progressive decrease in the use of these tubers over time. The application of the mentioned techniques focused on the trial-error method to obtain an optimal result in each of the four parameters that guarantee the quality of the product: color, taste, presentation, and texture; for this purpose, the research methodology that was applied includes the quantitative method through the application of surveys to experts in the culinary area in those four parameters, which were set out in each of the recipes; also, the methodology includes the qualitative method through recommendations of each evaluator. The analysis of results generated satisfactory answers in each of the parameters evaluated by the experts in all the presented recipes, guaranteeing the presentation of authentic and high-quality dishes.