Diseño de alternativas gastronómicas a base de chontacuro (Rhynchophorus Palmarum) para los turistas de la Hosteria “La Laguna” en la ciudad del Coca, 2014

Abstract

Exploratory invetigation of descriptive character and court tranversal which had as objective to desing an alternatie gastronomic to base on of chontacuro for the tourists of “La Laguna” Hosteria in el Coca city. A survey was applied to determine the frequency of consumption, different traditional récipes and in which preparations would like them to consume the chontacuro, in accordance with the results applied the acceptability and sensory test. The implementation of the test of acceptability helped us determine the level of acceptability of the aternatives set out in the research in accordance with the scales of measurement, the ranges prevalent are between 66.67% to 42.22% of the tourist like the preparations carried out as new gastronomic alternatives, thus showing that the total of the alternatives in cocktail of chontacuro is the only one who has less acceptability in a 38.78% in the scale of o dislike or like. Through the sensory evaluation of the preparation the chontacuro breaded tonality, with 71.11% chestnut brown, 44.44% romatic smell, 75.55% taste seafood and 55.55% firm texture, proving thus a small varation in the Brown color scale eslasticity manifests 48.88% and the scent of coconut 93.33% this is because that the chontacuro it is located on the trunk of the chonta plant.