Análisis comparativo de la percepción sensorial de seis platos típicos cuencanos con métodos tradicionales de cocción y métodos modernos

Abstract

The progressive advance of technology and changes within Cuenca’s gastronomy have left behind the traditional techniques that have been part of our culinary culture, for this reason this project aims to show all the characteristics that the traditional and modern techniques give to different dishes, determining the organoleptic differences that confer the use of clay pots, wooden spoons, fruitwoods and stones vs modern cooking made in aluminum and gas to various preparations.

Based on a study of traditional techniques, ingredients, and especially the application of sensory analysis making use of descriptive, discriminatory and acceptance tests to different tasting panels, its was able to establish the organoleptic differences that the traditional and modern methods offer to typical preparations such as Locro de papa, Mote pata, Carnes secas, Trucha del Cajas, Dulce de higo and Dulce de tomate de arbol, having as a final result the differentiation and importance of cooking techniques within our cuisine.