Análisis comparativo de las características organolépticas del caldo de gallina criolla “Gallus domesticus”, en producción industrial y producción tradicional.

Abstract

The importance of the gastronomy of each of the regions of Ecuador lies in the culture of the peoples to which it belongs, maintaining the autochthonous organoleptic characteristics that characterize them. The objective of this research was to carry out a comparative analysis of the Creole chicken broth "Gallus domesticus", in industrial and traditional production, through an affective test of acceptability encompassing organoleptic attributes such as: seasoning, aroma and appearance, using untrained tasters (potential consumers) for the study.