Utilización de cereales para la elaboración de guarniciones, como una nueva alternativa gastronómica en la cocina ecuatoriana, Riobamba 2014

Abstract

The objective of the research is to make known the use of Wheat, Barley and Rye in the elaboration of garnishes applied gastronomic techniques suitable for the aforementioned products, evaluating the organoleptic characteristics of the combinations, regarding flavor, aroma and texture by adding native products to prepare new preparations that exceed processed or industrialized cereals for daily use. The study that was applied is of a non-experimental, descriptive cross-sectional type, where the sensory evaluation and the acceptability test performed at the Polytechnic School of Chimborazo were used as instruments to the ten chefs with knowledge in gastronomy of the city of Riobamba, being a non-probabilistic event. The main results are focused on the organoleptic characteristics of cereals (wheat, barley and rye) that allowed to prepare several recipes for side dishes for Ecuadorian preparations with a good acceptance for their pleasant sensory characteristics to the consumer. In general, 40% of the evaluators report that the garnish recipes they like, because of their acceptable taste and texture and pleasant smell, were the Barley Risotto with 70% acceptability and the barley pilaf with 50% the combination more successful due to its color, texture, flavor, in addition its method was elaborated that allowed the organoleptic parameters to impose the acceptance of the food. It is concluded that the organoleptic characteristics of wheat, barley and rye make it possible to prepare various consumer acceptance garnishes, for their acceptable taste and texture and pleasant smell, in addition their method of elaboration was adequate that allowed the organoleptic parameters to impose food acceptance, We suggest that our recipes be applied to prepare side dishes taking into account the nutritional contributions.