Resumo

CALVO, María Herrera; GUAMAN, Denisse Ayora; VARGAS, Ángel Guapisaca  e  OCHOA, Isabel Álvarez. Potentialization of traditional cuisine from the use of clay pots in the preparation of traditional broths in the Austro. Rev. Inv. Cs. Agro. y Vet. [online]. 2022, vol.6, n.16, pp.60-71.  Epub 30-Mar-2022. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v6i16.150.

Food has always been a fundamental part of every society, and each people has developed different food systems adapted to their reality. For this reason, the study proposes the revaluation of traditional cooking from clay pots, carrying out sensory analysis tests using the qualities of this utensil for the preparation of traditional broths in the Austro region. Through field observation, information was collected on traditional ancestral cooking, naming the techniques of cooking in clay pots, their origin, manufacture, as well as their function; with the purpose of making known the history of this utensil, which, over the years has been losing value due to new technologies and cooking methods. Special emphasis was made on the cuisine of the Austro, recognizing the clay pots as an ancestral utensil in the preparation of traditional broths of Creole hen, legs and mocho, in addition to highlighting the ingredients and recipes of our cuisine. Finally, through triangular tests of sensory analysis, carried out with panelists, the organoleptic characteristics of the broths in the different samples were determined, thus proving the difference in flavor that clay pots provide compared to other materials, significantly enhancing the use of this material in our kitchens.

Palavras-chave : Clay Pots; Aluminum Pots; Panelists; Sensory Analysis; Samples; Triangular Tests.

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