VIKOR METHOD TO MEASURE THE IMPACT OF FOODS PREPARED WITH ALOE VERA GEL AND ENDEMIC SPICES

Abstract

In Ecuadorian gastronomy, aloe vera is a popular ingredient in the elaboration of some curries, especially in the coastal region of the country. This research work aims to measure the acceptance of the use of aloe vera as an ingredient in wet sauces that will be used for macerates of protein ingredients of both animal and seafood origin. If the result is satisfactory, this will be an innovative contribution to modern cuisine in the coastal region, while preserving the gastronomic identity through the combination of aloe vera gel and endemic spices. Sensory analysis and the Vikor method were used as a technique for statistical processing of the results. Recipe #2 “Spicy macerate and aromatic spices” is the alternative with the best rating in terms of the established criteria, followed by recipe #3 “Green spice macerate” and finally recipe #1 “Soft sweet spice macerate”. Therefore, aloe vera gel as an ingredient for the preparation of wet curries had the best acceptance in the marinade of lean meats, such as pork or chicken, followed by red meats such as beef or lamb, and to a lesser extent it worked for seafood. Despite not being a new ingredient, the aloe vera gel used in these three preparations provides new added value as it manages to combine the culinary tradition of the coastal region with the culinary innovation that is a global trend.