title: Bases for standardization and nutritional assessment of salmorejo cordobés: Research about salmorejo in catering establishments of Cordoba
abstract: Background: Salmorejo is gaining national reputation and international recognition. However, there are many different forms to prepare it and, therefore, the organoleptic and nutritional properties of the plateful may differ. 
  Material and methods: In order to make standardization of salmorejoand its ways of production, which allow the protection of its identity and, furthermore, its nutritional characterization, around the 83% of catering establishments were surveyed in Cordoba (excluding suburbs and industrial area), to investigate how they produce this dish, as to name, ingredients, preparation, price, etc. They were personally given a survey with 55 questions divided into 6 sections.
  Results: The result is that only 21% of establishments used the name “salmorejo cordobés”, the ingredients used, consistently statistically adjusted to a previous proposal of systematization and nutritional assessment, based on literature data and broadcast in over 50 languages which corresponds to 1.000 g tomato, 200 g telerabread, 100 g of extra virgin olive oil, 5 g Montalbangarlic and 10g of salt. Then, 100g of this product corresponds to 117.4 kcal, 1.8 g protein, 8.1 g fat, 9.9 g carbohydrate, 1.2 g fiber and 380.7 mg of sodium. A minority of the establishments used vinegar like an extra ingredient (18% of surveys) and the majority used little pieces of ham and boiled egg as garnish. While more than 25% add a trickle of oil on the finished product. It is made mainly through glass mixer or food processor, being the majority recipe used form of family 
  origin. Although salmorejowas traditionally considered a food for summer, 78% of establishments have it all year round. 94% of establishments consider it among the ten most ordered dishes, and in 18% it is the most ordered dish of the establishment. There is no relationship between the amount of salmorejo served with the price of the plateful, the latter being in line with other prices of the rest of establishment.
  Conclusions: With these results and the previous data obtained by bibliographic means, we have conditions necessary to standardize the salmorejo cordobés both for possible shelter of protected designation and to establish its nutritional value, that can be collected in compositional databases and nutrition software, to evaluate surveys or development diets.
authors.affiliation: Departamento de Bromatología y Tecnología de los Alimentos. Universidad de Córdoba. Córdoba. rafael.moreno@uco.es.
authors.forename: Rafael
authors.initials: R
authors.lastname: Moreno Rojas
authors.forename: Alicia
authors.initials: A
authors.lastname: Moreno Ortega
authors.forename: Luis M
authors.initials: LM
authors.lastname: Medina Canalejo
authors.forename: Montserrat
authors.initials: M
authors.lastname: Vioque Amor
authors.forename: Fernando
authors.initials: F
authors.lastname: Cámara Martos
mesh_terms: D003296:Cooking; D004032:Diet; D002149:Energy Intake; D005504:Food Analysis; D006266:Health Education; D006801:Humans; D015596:Nutrition Assessment; D013030:Spain
keywords: Nutritional assessment; Ingredients; Samorejo cordobés