Browsing by Author "Bernal Antolinez, Juan Carlos"

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Eco huerta Universitaria: una estrategia de gestión y aprovechamiento de residuos orgánicos
Bernal Antolinez, Juan Carlos; Blanco Portela, Norka
Because of the need to contribute with the positive environmental processes and a minimum information of the harvest and handle final that it gives to the organic waste in the Institution; it posed this project of investigation, which has like aim inquire the utilization of this waste and the necessary elements that constit a sustainable alternative in the effect to propose an Echo orchard with which attain classify and take advantage of the organic waste generated in the University. Colombia thanks to his geographic position has an important biodiversity in species of native plants and entered that they are apt for the human consumption, with all these factors in favour and under the investigation proposed it poses the possibility of crop in the Echo orchard headquarters Tagaste. This project what looks for, in first measure is to do an exploitation direct of the organic waste generated in the headquarters Tagaste, projected to the continuous growth and another part no less important satisfy the needs of the program of technology in gastronomy, by means of the crop of products from the preparation of the compost with the organic waste and take advantage of this way the crop of floras of little circulation like edible flowers, grasses, aromatic spices, vegetables, hotbed of native plants, which are important if it offers the handle suitable, for this can have the students that already are in process of practices in gastronomy, attaining of this way effect criteria of innovation in agricultural production applied to the kitchen of avant-garde and traditional Colombian.
Patrimonio gastronómico de Guayatá
Linares Martinez, Angie Daniela; Rojas Villalba, Yeimmy Biviana; Romero Lesmes, Natalia; Suarez Lopez, Wilson Gabriel; Bernal Antolinez, Juan Carlos
This project is related to the development of a monograph whose main objective was to recognize the gastronomic heritage of the municipality of Guayatá, Boyacá from the economic, geographical and cultural aspects. Information was collected through the use of the fieldwork tool from an exploratory perspective to document in a written way the traditions and knowledge that are the legacy of the culture of the municipality, also through the elaboration of a survey and an observatory contact it was possible to extract the most assertive information possible. It was confirmed that the main gastronomic cultural attraction of the municipality of Guayatá is the festival of the mogolla, the coffee and the arepas which takes place in the month of August, in which the tradition and flavor of the town is evident. Where its inhabitants show with pride and sense of belonging these products. So much so that these preparations have a sculpture in the main park of the municipality. It was possible to conclude that in the preparation of the main amasijos of the municipality of Guayatá, Boyacá the methods and techniques used are of ancestral type, which were taught by their ancestors, which is a legacy of oral and cultural type transmitted from generation to generation.
Utilización de la pulpa y cáscara de zapallo (cucúrbita máxima) para la elaboración de productos alimentarios y su aplicación gastronómica
Herrera Torres, Stephanie; Marín Marroquín, Diana Carolina; López, Mejía Natali
The squash (Cucurbita) is a vegetable that has a high content of carotenoids and dietary fiber. This is one of the most produced and consumed vegetables in Colombia and has functional properties that give it various food applications. Due to the need to produce products with high nutritional content, free of gluten and also take advantage of agroindustrial waste such as peel, the objective of this research was to produce gluten-free products based on pulp flour (PZD) and peel (CZD) squash, (tartlets, bread, wrapped and noodles), also using corn flour (HM) or corn starch (noodles) (AM) and rice flour (HA). For this, the drying process of the pumpkin peel was standardized, the formulations of the various products were standardized, the respective standard recipes were elaborated and sensory evaluations of acceptance and purchase intention were made. To standardize the formulation of the noodles, 9 experiments were taken into account, where the percentage of addition of HM, HA and PZD was varied and the formulation with better sensory properties was found. The products with greater acceptance were those wrapped, with the formulation with the highest rating containing 50% PZD + 50% HM. On the other hand, the products with less acceptance were the loaves, due to the high percentages used in the substitution (90% PZD + 10% HM). In the elaboration of the standard recipes, the increase in the cost of the products was shown according to their HZ substitution percentage.