Análisis Comparativo de las Características Organolépticas de los Alimentos de la Gastronomía Ecuatoriana Usando las Técnicas de Cocción al Vacio y Cocción Tradicional. ESPOCH 2010

Abstract

In this investigation, a comparative analysis about organoleptic Ecuadorian gastronomy food features was proposed to be done by applying the vacuum and typical cooking methods by means of a cross sectional observation design with a 80 taster sample. A menu was made up of shrimp with garlic sauce as starter, lamb stew as main course and babaco in syrup for dessert. Organoleptic features were evaluated with tasting tests. It was possible to determine that the vacuum cooked product got the best percentages in the following parameters: color bright 80%, smell concentrated 75%, flavor excellent 80% and texture soft 90% compared to the traditional cooking product: color dark 55%, smell less concentrated 53%, flavor good 70% and texture soft 70%. A hedonic scale was applied in order to know the product acceptance, in the vacuum cooking method; the starter acceptance was 88%, main course 75% and dessert 93%, regarding to typical cooking method starter 42%, main course 47% and dessert 50%. It is concluded that the vacuum cooking is an easy handle technique that allows the organoleptic features to be kept during cooking. Therefore, it is necessary to recommend this vacuum technique usage because it improves the food quality.