Tecnología en Gastronomía

Permanent URI for this collectionhttp://172.16.0.136/handle/123456789/41

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Puntos representativos de café en las localidades de Candelaria, Chapinero, Usaquén y Mártires
García-Casas, Daniela Stephanía; Herrera-Zipacón, Brahiam Mateo; Garavito Najas, Jenny Zorayda
The project consists of the realization of a Coffee Tool for the city of Bogotá, currently the capital of Colombia focused on the towns of Usaquén, Chapinero, Candelaria and Mártires; chosen according to the information provided by the District Tourism Institute who mentions that these towns are the ones with the greatest tourist affluence and have an outstanding gastronomic sector. The application contains important data of the outstanding businesses of these localities, which help to deepen the coffee culture of Colombia, where we will find types of origin coffee, coffee preparation techniques and coffee experiences. The following investigation was carried out through instruments such as observation, documentation and surveys, carried out at representative coffee points, for coffee lovers, coffee consumers, and employees of said points; where the instruments used will help in the description and training of this tool, in which anyone interested in the subject of coffee uses it as a reference in each representative point of coffee and learns each experience it offers. Coffee culture is embodied from different points of view when visiting the establishments mentioned here, keeping our coffee heritage alive.
Optimización gastronómica del menú ofertado “merienda” de la fundación cares – sede principal, Bogotá-Colombia
Ardila Barrera, Jose Daniel; Rincon Murillo, Julian Andres; López Amaya, Rodrigo
The research topic consists in working with the Cares Foundation, with children between 5 and 18 years old; in the measure of a more balanced diet, in terms of an optimization of an existing culinary menu in space, since the foundation gives these children a snack-type meal. The institution has the support of the food bank, which is a non-profit organization that provides all kinds of supplies to social welfare charities. With donations from food companies that are located in Colombia and in other parts of the world. Our methodology has development of surveys and activities with data collection so that with the food that is in the market pantry available by the foundation and work new recipes, with the same foods, but in another presentation and nutritional balance conditions based on A diet offered on the menu already worked currently. Propose learning activities and food recognition vitamin and mineral contributions in children with presentations and recreational activities, with culinary incentives and with a review and samples in the anthropometric measurements of the human body as weight, height, age, gender that works the ICBF (Colombian family welfare institute) with each of these children
Sirope de aloe vera y derivados para su aplicación en la mixología
Gómez Castillo, Bairon Camilo; Rodríguez Murcia, Óscar Camilo; López González, Adrián
This research Project was carried out in order to promote and boost the consumption of the Aloe vera plant in the Young population, specifically between the ages of 18 and 25. By sampling and data collection using tolos such as surveys of which tow types were used (esploratory response closed and decritive closed response) for subsequent tabulation and analysis, followed by the creation of a syrup pf aloe vera and some derivatives of it with the addition of different flavors and its impementation in the Mixology Developing a personalizedline of cocktails with and without alcoholic content. As a conclusión of this research it can be said that the population to which the study was carried out (Young people adeg 18 to 25 years of Agustinian University who take 3 to 5 semesters of gastronomy), showed their liking to the syrup presented to them and the personalized cocktails that we made were of their complete pleasure, for which we gave by cump lido the objective of this research for this reason can be concluded that if posible the creation of a syrup of aloe vera to late apply it in tue field of the mixology.
El Cacay en bebidas funcionales y su uso gastronómico
Garcia Urrea, Lili Johanna; Martinez Tamara, Ferney Eduardo; Dix Sotelo,Diana Isadora
The Cacay is one of the most promising spices of Colombian agriculture, it is a nut rich in nutrients and antioxidants, which with the help of retinol that it also has, can improve aspects of the skin. In turn, with the high protein content, it is a good source of food, direct or processed.
Elaboración de productos cárnicos, Cabano y Jerky de sabores, a base de carne de equino.
Ballesteros Mejía, María Alejandra; Cruz Briceño, Diego Fernando; Torres Giraldo, Jessica; Vanegas, Galo Ariel
The principal aim of the present investigation was to elaborate meat products based on meat of equine, where the raw material was obtained of the plant of sacrifice " The Crystals " located in the municipality of Mosquera, Cundinamarca, supported by the INVIMA like plant of benefit with classification the IInd and legal in force regulation, later they were elaborated cabano and jerky of flavors then to be applied in preparations of warm kitchen as: empanadas, marranitas, plugs, Spanish lids, pastas, salads, Spanish rice (honeyed rice), got bogged down rice, Frijolada and breast of chicken. To evaluate the products and his applications realized surveys it brings over of the acceptance of the products base (cabano and jerky of flavors) in a trained palate, semi trained and not trained. Thinking that this product would be consumed often obtaining a high level of acceptance. Equally, on having realized descriptive surveys on the gastronomic preparations one concluded that the most accepted samples were the pies (cabano) and the nachos (jerky). To conclude, the meat of horse was accepted satisfactorily by the evaluated population and by means of royal information a qualit investigation was realized.
Implementación gastronómica del lulo de páramo solanum quitoense f. septentrionale
Ramirez Mora, Carlos Andrés; Valencia Parra, Nicolás Andrés; Corzo Barragan, Diana Carolina
The present work of investigation, consists in giving to know the lulo of paramo (solanumquitoensefo. Septentrionale), by means of gastronomic implementations, that of this fruit does not have greater knowledge. Three preparations were made based on the characteristics: marmalade, fruit sauce and nectar based on lime from paramo, applying them in pastry and cocktails, general aspects are addressed, such as the characteristics of the mother used in the elaboration and the obtaining processes. in the base of the preparations, in order to promote and promote the consumption of the lime of paramo (solanumquitoensefo. Septentrionale) in these areas since by means of a receiver seeks to encourage the community to consume this fruit.
Elaboración de productos a base de Borojó (Borojoa patinoi) y su aplicación en culinaria
Ayala Fernández, Breyner Stiwar; Gonzalez Moreno, Julián David; Cruz Garzón, Andrés Felipe; Guerrero Burgos, Maria Elia
In this project is the development of an investigation that argues the possibility of making sweet sauce, hot sauce, sandwich and gummies based on borojo pulp (Borojoa patinoi) with their respective acceptable characteristics according to the regulations in force in Colombia. Different investigations were studied about the characteristics of Borojó; its composition, culture, properties, characteristics, among others, to give a scientific and conceptual basis on the generalities of the fruit and its future applications in the culinary. Subsequently, some research projects carried out previously were analyzed and the possibility of carrying out similar products with borojó pulp was analyzed.
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.
Bayas de Sauco como Ingrediente en la Gastronomia
Baracaldo Jimenez, Maria Fernanda; Lopez Garzon, Carlos Alberto
Much of the population over time has lost interest in their diet. They are only paying attention to the value of the products that go to consumption and that have a pleasant flavor for the taste of them. It is highlighted that there are still people who investigate and their diet is in rich and nutritious processes.
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.
Desarrollo de productos alimenticios con aplicación culinaria a partir de la guayaba agria (Psidium araca)
Alfonso Diaz, Angie Dayanna; Barreto Quesada, Lorena Kattyusca; Guerrero Burgos, Maria Elia
In the following project of degree it was sought to implement gastronomically the sour guava (psidium araca), an exotic fruit from the Colombian Caribbean area, which has little familiarization in the interior of the country. Two base products were made, which were marmalade and sauce, from the latter they made three additional variations for their gastronomic application and demonstration culinary of the sour guava base sauce; as a result, the aniseed sauce, obtained higher acceptance with 95%, followed by cherry bomb sauce with 85% and the gemmer sauce with a 75%, these results allow us to deduce the viability of marketing the food products derived from sour guava that could in turn allow the exploration of recipes, the promotion of fruit consumption and, collaterally, the knowledge of the same beyond the Caribbean Region of Colombia.
Recopilación de productos gastronómicos de la región de Aquitania Boyacá
Acosta Achury, Laura Camila; Gutierrez Reyes, Cristian David; Sanchez Zabala, Paola Andrea; Garavito, Jenny
The gastronomy of each region and place of the country is what characterizes us, in many of these places the traditions of years ago are preserved with the free time that was lost as important as the people who knew of their tradition little things, Colombia is a country full of culture and a lot of diversity of an exquisite and traditional gastronomy. This work began with the purpose of making a compilation of the region of Aquitaine in Boyacá in sense because it has been losing its culture, and its roots in the field trip has been seen in three surveys Adults-Young-Restaurants, with the focus on knowing what kind of cuisine was handled today in this region of the country, remembering their ancestors also how interested they can be in recovering that tradition so characteristic of their region, with the tabulation of the surveys, we could understand that adults still remembered their most common traditions but that they were not used to practicing, in the case of young people, many of those interviewed only in their fast food and very little in the food of their region. In the case of the restaurants there were only two that had a chef with studies in gastronomy; the others were empirical or with short courses by the Senate that knew their traditions, but no longer do so.
Elaboración de producto tipo snack a partir de intestino delgado de res
Pake-Silva, Camilo Andres; Venegas Romero,Galo Ariel
This project describes the methods that have been used to encourage the consumption of small intestine "chunchullo", based on previous research. Small intestine It is a viscera that little is consumed by the young population (16 to 23 years of age), becoming more than in a food that is used in the daily routine, in an organic waste. Thus, This research seeks to provide more information that allows you to understand the reason for your low consumption and thus find subsequent solutions with which you can increase its consumption To do this, first, he deepened about where this food comes from thus investigating the functionality of the small intestine in the digestive system of the cow and the pig in life, and its different uses and cooking methods to transform this raw material. Second, knowledge was gained on how to transform it correctly to take advantage of its nutrients and organoleptic properties, and make this a harmless product following the norms found that govern the handling and traceability of this raw material from its extraction until its transformation, thus giving more basis for the creation of a product made of this raw material with which its consumption can be encouraged. To achieve the above exposed, data collection tools were used as surveys conducted the which were analyzed and taken as a basis to propose ways of exploitation.
Aprovechamiento de la cholupa en mixología molecular
Montealegre Perez, Adriana; Suarez Leiton, Jorge Andres; Tauta Posada, Jefferson David; Ramirez, Ivan Antonio
This research-grade work has been developed for the purpose of taking advantage of the fruit of the Cholupa in molecular mixology. For this we had to make a diagnosis in which we could identify the habits of fruit consumption and the knowledge of the fruit of Cholupa in which a questionnaire of fourteen questions was applied to the students of fourth and fifth semester of technology in gastronomy of the Uniagustiniana University. Subsequently, it was necessary to standardize the recipes of the cocktail preparations to identify costs and the molecular techniques for the elaboration of the cocktails, in which the use of vodka liquor concentration Finland was determined in which it managed to keep the flavor of the pulp of Cholupa precise. Finally, five cocktails were obtained with nine standard recipes, emphasizing that the cookbook includes photographs of them and it is necessary to prepare them.
Inventario gastronómico del municipio de Une, Cundinamarca
Contreras Silva, Luis Carlos; Jurado Garzon, Angie Daniela; Riveros Garcia, Edisson Eduardo; Garavito Najas, Jenny Zorayda
The research we have carried out is a gastronomic inventory about the municipality of une located in Cundinamarca we find, Although it is small and you do not hear much about it, it is a municipality with a quiet environment, with friendly and attentive people. It is a place that transpires humility in its inhabitants and that every day they seek the way to get ahead for their families. This fieldwork is based on conducting an exhaustive investigation in the municipality of une deepening in its culture as are its most popular celebrations traditions and everything they bring with them, ancestral recipes that is gastronomic preparations that have gone from generation to generation, with the passage of time it may remain as may be that their tradition has been lost. With this research, what we want is to answer questions such as why the thinking of young people has changed so much about the importance of preserving and preserving a tradition in this gastronomic case in that way if we change the thinking of a young person we can make him think and act focused on what is truly important and relevant. In the fieldwork, what we have pointed out is to highlight the lost traditions in this case applicable to our career.
Inventario gastronómico del municipio de Guayabetal y propuesta de guía gastronómica para el municipio
Ardila-Perez, Carime Alejandra; Quintero-Moreno, Geraldyne Vannesa; López Garzón, Carlos
This research reveals the variety and characteristics of tourist and gastronomic sites in the municipality of Guayabetal (Cundinamarca), through a gastronomic guide that can indicate, promote, incentivize and give a correct opinion to visitors that the municipality welcomes often. This is due to the fact that it is a main point where tourists pass by to taste typical dishes of the region. For this, an applied research was carried out, taking as references previously developed research and providing it with a gastronomic application at present, which is useful to the community and which in a certain way can meet some need. This is how a gastronomic guide is released in order to implement tourism with more focus on the typical preparations that are made in this region. For this, a field study was carried out where around 60 inhabitants of the municipality with ages between 20 and 60 years were surveyed, in order to recognize its history, culture and cuisine. Therefore, a field study was carried out on the main typical dishes that are consumed and marketed. It was concluded that the most important cultural attractions are the Virgin of Chirajara and products made from sago. Tourists visit the municipality for its fascination of masses exposed for sale in this municipality.
Representación gastronómica en los restaurantes de las principales plazas de mercado en Bogotá
Arevalo Medina, Juan Pablo; Gallego Bedoya, Juan Camilo; Garavito Najas, Jenny Zorayda
In the great gastronomic variety that exists in Bogota, in the part of the amount of culinary traditions that are found in all corners of the country, this work has the purpose of exposing in an analytical and comparative way a gastronomic sample representative of the squares of the market of the city of bogota They were chosen. The squares October 12 of Paloquemao, Restrepo and July 20. In the pursuit of this objective, the restaurants of each square are identified, as well as their chefs, in order to determine through the interviews the most representative and most widely accepted dishes. The project was undertaken from the Augustinian University and where the places considered by the students of gastronomy were published. Already in the squares. Afterwards, a comparative analysis of 5 characteristic dishes of each place, and the level of acceptance was made. Finally, a socio-economic and cultural analysis was made. Once the information was compiled, comparisons, tabulations were made, determining the results, to provide a positive conclusion to the subject that is being addressed in the markets of Bogotá. Among the dishes were identified as: minced, ajiaco, mondongo, broths (rib, bird, fish, root), stew tail, tamales, sobrebarriga, fish stew, tray paisa, widower capable, catfish sauce, fried fish and cooked boyacense, among others
Hoja de ortiga (urtica dioica) fresca y deshidratada en preparaciones gastronómicas
Pineda Cuevas, Andres Felipe; Rojas Lopéz, Medardo Andres; Fandiño Beltran, Sergio David; Lopez Mejia, Natali
Because the nettle has been used as a medicinal plant and has not been used in the gastronomic field, this research project was carried out in order to determine the temperature (38, 50, 66 and 80 ° C) and time (5, 10 , 15 and 20 min) of drying in the sensorial properties of dehydrated nettle (color, smell, taste and texture) and apply it in dry and fresh state in various gastronomic preparations.
Elaboración y aplicación de productos culinarios a base de la carne de conejo del criadero: granja cero, Sesquilé, Cundinamarca
Sanchez Hamon, David Felipe; Pulido Rojas, Andrés Ricardo; Garavito Najas, Jenny Zorayda
We want to generate an impact on meat consumers in Colombia given that many people are concerned about long and short term diseases, the consumption of beef and pork, teach them to value rabbit meat as it is low fat meat. which tells us that it does not give us cholesterol. We want to show the Colombian consumer that the other meats are equal or even better than the meats that they usually eat, the rabbit meat with which we are going to work is from an animal fed almost entirely with organic products, which makes this animal be more "natural" and your contributions to the body are better. During our investigation we could observe the reactions of the people in front of the questions generated on if they would like to taste the meat or products based on this meat; we obtained a result of high acceptance given that we seek to generate a beneficial product for the consumer given that the rabbit meat provides a high amount of protein for the little that it reflects. During the exploration of resources to obtain quality rabbit meat, we opted for the "Experimental Zero Farm" rabbits, whose handling of rabbits attracted our attention because they have a quite natural breeding and care process. rabbits enjoy a remarkable health and are taken advantage of in their entirety including their excrement for the manufacture of fertilizer.
Aprovechamiento del fruto del pepino dulce por medio de tres productos en el área gastronómica
Calderón Barragán, David Alejandro; Garzon Quintero, Diego Felipe; Vargas Lopez, Christian Camilo; Lopez Garzon, Carlos Alberto
The objectives set for the research work were 4 in which they appear, physicochemical characterization, elaboration of base products, application of these in gastronomic preparations and evaluation by tasting them in the population of study. According to these, an exploratory and experimental research was developed, where methods were used such as firmness in the physical-chemical part, cooking of the sauce, coverage and the filling as base products. The application was made in 7 gastronomic preparations that were evaluated by the study population showing that the filling had better acceptance and in Regarding preparations, the barqueta had the best value in texture and flavor. We conclude then that the sweet cucumber was used 100% and you can encourage your knowledge and use.

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