Design of regional dishes ready to eat optimized in their nutritional profile

Abstract

In recent years, gastronomy has shown an interest in research around new technologies, as an alternative to modify sensorial attributes, highlighting the flavor and aroma of food and, thus, to improve the acceptability of products of low consumption in the diet. Added to this challenge is the possibility of incorporating added value into foods produced in the region by adding nutritious or physiologically active compounds that provide specific benefits to the consumer. In this sense, this work aimed to design dishes ready for consumption using vacuum impregnation and cooking techniques sous vide and cook vide through a culinary device, developing culinary preparations according to nutritional recommendations and consumer acceptance. To characterize the products, physical-chemical parameters (pH, humidity, color, texture and shelf life) and sensory tests (preference and CATA) were used. V-range foods were obtained as a result, ready to be consumed, after easy conditioning. As a conclusion, the impregnation and cooking techniques are a good option for the development of this type of food with the incorporation of antioxidants (polyphenols), micronutrients (iron and vitamin C), highlighting the organoleptic characteristics.