Abstract

POVEDA MORALES, Tannia Cristina  and  RIVERA ROSERO, Daniel Santiago. Study of drinks and ancestral plants to elaborate a gastronomic menu with traditional products of ecuador. Case study: ayahuasca plant (Banisteriopsis Caapi). Universidad y Sociedad [online]. 2021, vol.13, n.3, pp. 444-453.  Epub June 02, 2021. ISSN 2218-3620.

One of the most biodiverse areas on planet Earth is the Amazon, a space that covers several countries, Ecuador being one of its beneficiaries. Within this territory there is a wide range of endemic flora and fauna, where our ancestors have been practicing the use of some plants in medicinal rituals. The study of certain plants has allowed the enhancement of knowledge and have made a difference between peoples. The main objective of this work is the study of the Ayahuasca plant drink (Banisteriopsis caapi) that allows its alternative use within the innovation of recipes that will become a gastronomic menu. Research methods will be used with a quali-quantitative modality, theoretical methods of knowledge and documentary laboratory analysis techniques, with biochemical studies and sensory analysis of food. The main results were the knowledge of the nutritional values and organoleptic characteristics obtained from the gastronomic preparations based on the ayahuasca beverage.

Keywords : Ancestral plant beverages; gastronomic menu innovation; nutritional and sensory analysis.

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