Tecnología en Gastronomía

Permanent URI for this collectionhttps://repositorio.uniagustiniana.edu.co/handle/123456789/41

Browse

Now showing 1 - 20 of 36

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.
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.
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.
Aprovechamiento del chachafruto (erytrina edulis) en la obtención de bebidas fermentadas y alimentos complementarios
Espitia Vaca, Angie Vanesa; Martínez Cruz, Mayra Alejandra; Martínez Vaca, Juan David; Sanz Morales,Eileen Chiquinquirá
The present work focuses on analyzing the milk extraction of chachafruto dairy drink of vegetable origin and obtaining dairy products such as the fermented beverage of vegetable origin, the cut of chachafruto and a residue to make a chachafruto granola of the same extraction of the "chachafruto" own from the tree "Erytrina edulis" and in turn the application of said products in the same line of dairy products; in order to expand the uses that are given to this plant; on the basis that its use is commercialized in large quantity; in the same way explain in a descriptive way the elaboration, concentration and final obtaining of each one of the products for the gastronomic industry. Its subsequent uses, methods of employment together with the detailed standardization of exhaustively its components and its benefits to a healthy diet, physical-chemical behavior, stability against time and temperature factors; finally the project develops and analyzes the viability of the inclusion of four products obtained from the chachafruto within the gastronomic field.
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.
Sustituto de azúcar a base de yacón implementado en productos de panaderia, pasteleria y repostería.
Gonzalez Garzón, Maria Alejandra; Martinez Villamarin, Leidy Johanna; Lopez Garzon, Carlos Alberto
The purpose of this project was to rescue an endemic tubercle from the Andean region of Colombia as is the yacon, making it known in a different and nutritious way for consumption, mainly benefiting those people suffering from diseases related to the high rate glycemic and / or triglycerides that deteriorate their quality of life. For this, taking advantage of the chemical and physical characteristics of the yacon, the idea was raised to develop an extract from the tubercle through dehydration and subsequent milling, which was implemented as a substitute for refined sugar in pastry, bakery and confectionery The use of yacon as a raw material for the realization of this project was determined due to its high content in FOS (fructooligosaccharides) which is a sugar that has only a quarter of the caloric value, compared with ordinary sugar, and not raises the levels of glucose in the blood. A series of preliminary tests were carried out in order to control the browning through citric acid and determine the best method to carry out the dehydration which takes approximately 14 hours, as well as tests were carried out regarding the implementation dehydrated in gastronomic applications, to establish the percentage of sugar that will be replaced by the yacon extract, without significantly altering its sensory characteristics. This was evaluated by means of two sensory panels, one discriminative and the other acceptance, in which the participants decided by their own criteria the preparations of greatest pleasure, which were presented in a recipe book, with which it was possible to determine the percentage in the that the substitution of yacon can be done, being 50% for all the elaborated products.
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.
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.
Reconocimiento del tarwi en el ámbito gastronómico, por medio de la aplicación de su harina.
Jaimes Neira, Lina Xiomara; Torres Salazar, Jeniffer Paola; Fino Beltran, Fausto Daniel; Morales Posada, Nelly Bibiana
The cultivation and consumption of this legume is being significantly diminished in the Andean countries, where Colombia is one of the countries where it is practically not cultivated or consumed, due to lack of knowledge as to forms of use, nutritional value and advantage with respect to the resistance to adverse climatic factors (Jacobsen & Mujica, 2006). Through this research we seek to recognize the tarwi in the gastronomic field through applications in pastry, bakery and pastry areas using a basic product: flour. To carry out the main objective the methodology was divided into 4 stages, 1) Des bitter, 2) Dehydration, 3) Gastronomic Applications and 4) Evaluation of applications, finally stage 5) where an informative recipe was made. The stages were developed where it was evidenced that: the best way to distil the tarwi was during 5 days being on the second day a cooking for 1 hour, according to the results obtained the most relevant products at the time of the surveys. Palatability of the products were the brownie, the ice cream.
Consumo local del vino del trópico producido en Villa de Leyva, Boyacá
Cifuentes Ortiz, Freddy Santiago; Manrique Garzon, David Felipe; Garavito, Jenny Zorayda
The main objective of this project is to characterize the dynamics of local consumption of wine manufactured in Villa de Leyva, Boyacá-Colombia, collecting theoretical, historical, geographical and conceptual information; With the support of field trips, visits to libraries to obtain evidences that allow us to sustain in a clear and concise way the general objective of the project.
Evaluación y optimización culinaria del menú fundación Acogiendo la sabiduría centro de atención especializado para el adulto mayor
Forero Baza, Laura Michell; Garavito Najas, Jenny
Non-profit foundations offer support and welfare to the elderly. Which are in a state of vulnerability, providing adequate social welfare. This project seeks to implement the honey of food type (porridge), which facilitates its consumption. for adults of the third age, who seek to improve their quality of life taking into account the The nutritional values they need based on their age. To develop this project, a study was made on the menu that is offered. In the foundation (headquarters of the specialized wisdom center for adult mahyor). When age was taken into account, the diseases they present and the food they receive. daily. At the end of the project, it was possible to implement a good use of good food, where I made them a menu, along with a recipe book, since it had a good acceptance and impact on the food. Type of honey for older adults of this foundation. Keywords: well-being, vulnerability, honey-type foods, nutritional values.
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.
Implementaciones Culinarias de la hoja de yuca
Martinez Ramos, Laura Daniela; Parrado Cruz, Angie Paola; Triana Gonzalez, Camilo Alejandro; Perez, Sandra Patricia
The cassava or Manihot Esculenta, is consumed by many frequency by more than billion persons in the world, which it wants to say, that it is a very important product in the familiar basket since it it is the rice, the maize and the wheat. Nevertheless, the yucca has parts that are not taken advantage for the human consumption if not for the animal consumption, since it it is the leaf of yucca and this one can be very beneficial for the human being. In the following project we will develop a theoretical investigation and a series of practices for the use of the cassava leaves (Manihot esculenta) in culinary applications, previous formulations were developing for two culinary preparations which will be ballotine of chicken and Empanadas. After having the previous formulations we will proceed to realize a sensory panel to select the most accepted, and that formulation will be able to realize the product that more the public likes and will proceed to realize it does again panel with different persons and to evaluate the level of acceptance as for the organoleptic characteristics of every preparation.
Aprovechamiento gastronomico de la cascara del cacao
Gutierrez Garcia, Andrea; Lopez Barrera, Juan Sebastian; Lopez Barrera, Juan Sebastian
This project is focused on the use of raw material, where the main product is the fruit of cocoa, from which the shell is derived, considered as an organic waste, and the seeds from which the chocolate is obtained; the elaboration of different food products has been proposed from the shell, and this is where our project offers added value; it consists of using an organic waste in basic food products such as flour and pulp processing, and their respective implementations in gastronomic preparations assuring their quality; In this way, in the future, when the project is already established and standardized, it can finally be applied to food safety based on the production of natural, safe and nutritious products.
Inventario gastronómico región de oriente de Cundinamarca municipio de Fómeque
Bernal Correa, Paula Camila; Diaz Puentes, Brent Larry; Muñoz León, Wendy Vanesa; Gonzalez, Julio Cesar
The purpose of this degree work is to identify the indigenous culinary customs of the municipality of Fómeque de Cundinamarca and thus avoid that these traditions vanish in time. When carrying out the literary review on the municipality we could identify that the municipality has amasijos a base of sago as one of the products that represent it. Knowing this fact allows us to give an approach to the present work for the typical masses of the municipality. To obtain additional information and complete applications for citizens and restaurants of the municipality, the following people allowed to collect the necessary information to build the present work of degree. After realizing this, we look for bakeries, coffee shops and people that specialize in the preparation of food and logos as we obtain recipes of some of the main products produced in the municipality, to know how is the process of cultivating the sago, the harvest and the transformation that receives this for obtaining the sago flour. Subsequently, with the information collected in the surveys, a statistic was made that allows to identify in a didactic way what is the situation of the municipality in the gastronomic field, as well as to know culinary traditions that have been lost over time by the implementation of industrial processes.
Elaboración de un encabezado a partir de la fermentación del mucilago de cacao y aplicaciones gastronómicas.
Kouacou, Adjron Emmanuel Eschyle; Morares Posada, Nelly Bibiana
Cocoa being a product in full development in Colombia represents an economic contribution in the agricultural sector. It also generates an environmental problem and probably Phytophthora cacao, which destroys the ears and berries by putrefaction, generating losses from farmers. Due to the nonuse of its organic waste and therefore its discarding in nature. Due to the above, this project aimed to make a fortified wine from the fermentation of the cocoa mucilage and implement it in a gastronomic application.Being a usable residue of the transformation of the berries in the production of the chocolate, the mucilage was employed as raw material of the base product (fortified wine), for this one was required first, a fermented beverage and second, a distillate which was added in the Previous drink to fortify it. For the validation and acceptance of the final product, a sensory analysis was performed in a sample of 50 fifth and sixth semester students of the Technology program in gastronomy of the university Augustinian, Tagaste headquarters, Night Day and 7 professors of Mixology and Oenology. As a result, the base product was accepted and validated by the study population and by the results of the surveys (exploratory and sensory analyses) of the study population, it was possible to make a pairing and implementation in the food industry. of 7 pairing plates 5 were a success with an average of 70% excellent, 30% good and 5 applications 3 have been relevant and accepted with 80% excellent.

Browse

Browsing Tecnología en Gastronomía by Issue Date