Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia

ABSTRACT

The objective of this study was to identify and standardize 2 pineapple-based recipes from the municipality and to evaluate the effect of the use of avant-garde culinary techniques on sensory acceptance. First, an ethnographic study was carried. The study showed that in the rural area, the only preparation made with pineapple is juice; in the urban area, the preparations included ice cream, yogurt, cake and caramelized pineapple, the latter being the most traditional. The pineapple cake obtained greater sensory acceptance with the avant-garde culinary technique used, given that the foaming technique made it possible to obtain a spongier cake.

KEYWORDS:

• Honey gold pineapple
• traditional recipe
• gastronomy
• culinary techniques
• avant-garde

Acknowledgments

We thank all the people from the municipality of Dagua who participated especially “Doña Laura” who kindly gave us very valuable information about the history and traditional preparations. The authors thank Universitaria Agustiniana for funding project INV2018-I16.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

Supplementary data associated with this article can be found, in the online version doi: 10.17632/mkghk8jh3w.1 (CC BY 4.0 licence description). Link: https://data.mendeley.com/datasets/mkghk8jh3w/draft?a=4520cc2d-6e83-4625-995f-c5ce65f2aef4

Supplementary material

Supplemental data for this article can be accessed on the publisher’s website