Use of the vegetable beetroot (beta vulgaris) and native products from the ecuadorian coast in tasting sessions

This study addresses the use of beetroot (Beta vulgaris) and native products from the Ecuadorian coast in the creation of new gastronomic proposals, considering their high nutritional value and culinary versatility. The objective of this study was to analyze the potential of beetroot and native products from the Ecuadorian coast in the creation of new gastronomic proposals within the context of gourmet tastings. A descriptive approach was used, applying the Analytical-Synthetic method, through which the acceptance of a tasting menu by a group of five gastronomy professors was evaluated. The evaluators rated the dishes based on characteristics such as flavor, texture, smell, color, and presentation, using evaluation forms with a scale of 1 to 5 points. The results showed a high level of acceptance for all the dishes, with percentages ranging from 90.4% to 100%, with dishes 5 and 10 standing out as the most preferred. No dish received a score below 90%, reflecting the success of the proposed menu. The conclusions highlight the feasibility of integrating local products into innovative haute cuisine preparations and emphasize the importance of applying both traditional and modern techniques in creating gastronomic experiences that showcase Ecuador’s cultural richness and the potential of its ingredients. Additionally, improvements are suggested for some dishes to achieve total acceptance in future events