Análisis de las características organolépticas del tomate riñón cultivado en la provincia del Azuay y su aplicación gastronómica

Abstract

The selected topic to be develop in this research work, has as purpose to analyze the organoleptic characteristics of the tomatoes cultivates in the principals towns of Azuay province. The organoleptic characteristics of tomatoes and its varieties are defined for sensory analysis that evaluate appearance, colour, texture, scent and flavor. These parameters allows to see, identify and appreciate the qualities of this vegetable; to obtain food to use them in the preparation of food dishes, ensuring quality and safety.

For gastronomic application, preservation and cooking methods are used, these allow appreciate the versatility of preparation that can be obtained with a tomato. It also may know the effects that cause the heat treatment on the nutritional components of tomatoes, most notably the lycopene that is an antioxidant nutrient, it exposed to cooking, facilitates their absorption into the body, providing multiple health benefits.