Alternativas de Producción Culinaria Vegetariana con Flores Comestibles y su Aceptabilidad, 2011

Abstract

The research experimental descriptive design in culinary alternatives of vegetarian products with edible flowers and its acceptability by means of the hedonic test in a sample of 37 people the acceptability of vegetarian preparations and culinary alternatives were measured. The data were analyzed by using a statistical study of arithmetic average. The culinary alternatives obtained this acceptability: avocado cream with pumpkin petals 68%, petal cream pumpkin vegetables with 81%, Neapolitan pizza with 100% carnation petals, carrot with cream pies of dill and carnation petals 97%, spaghetti with mushrooms and cappuccino petals 100%, eggplant lasagna with 97% petals cappuccino, strawberry mousse with petals of rose 92%, sweet soy milk petals of rose 100%, salad of celery with avocado and petals of violet 81%, bittersweet salad of pineapple with corn and petals of violet 92%. The preparations with the highest acceptability were: Neapolitan pizza with carnation petals, spaghetti with mushrooms and petals of cappuccino and soy milk with petals of rose. It is recommended to broadcast these culinary techniques with the use of all kinds of edible organic flowers taking into account that this country is a great producer of flowers.