Acceptability and nutritive value of alternatives for the consumption of loroco flower (Fernaldia pandurata Woodson.) in the departments of Chiquimula and Zacapa, Guatemala

Abstract

Loroco is an edible aromatic flower that is used in the traditional food of some comunities in eastern and southeastern Guatemala. Currently there are ups and downs throughout the year in the demand for loroco, which could stabilize with the creation of non-perishable edible products and / or consumption alternatives for this product. In this study, the consumer acceptability and nutritional value of five forms of presentations to consume loroco were determined: loroco with pesto, pickled loroco, tomato sauce with loroco, cottage cheese with loroco and pickled chili with loroco. Its acceptability was evaluated through sensory analysis to obtain information that allowed identifying characteristics that should be considered for future commercialization of the products at the local level. A rank order test was used to obtain an indication of the most acceptable consumption alternative. Using obtained data, a recipe book was prepared with preparations of the formulated products that were better weighted, the standardization of each preparation and the nutritional value per portion were included in the recipe book. This will help the local producer to strengthen the link of transformation and commercialization of the loroco.