Tecnología en Gastronomía

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

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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.
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.
Aprovechamiento gastronómico del Mapuey Morado
Ocampo Rodríguez, Charly Andrey; Clavijo Villamil, Andres Felipe; García Parrado, Juan Camilo; Pedraza Gómez, Mabel Karina; Garavito Najas, Jenny
After performing the tests with different temperatures and time lapses, a satisfactory dehydration was achieved to achieve optimal storage and preservation of the product, this was done due to the scarcity of the raw material, in this case purple mapuey, with the dehydrated adequate, a series of tests was initiated for its later application in gastronomy. Realized these tests it was decided to implement the mapuey in forms of plates, scales and flour, with these sub products derived from the original dehydrated, which was in sheets, it was possible to prepare cigarette paste, mixture for the elaboration of creps, mixture for the instant elaboration of puree and the flakes can be used as decoration in the confectionery.
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.
Elaboración de productos saludables enriquecidos con semillas de sésamo, auyama y girasol
Gonzalez Rojas, Andres Julian; Grey Sierra, Edinson; Pinilla Espitia, Tatiana; López Garzón, Carlos Alberto
In this work we seek to investigate the elaboration of special products made with sesame, sunflower and sunflower seeds, where research was carried out on this type of seeds, which is known as the consumption risks, their easy obtaining, norms and laws that governs its consumption and the data that affects as owner of the product. A survey of possible acceptance of the products was made and its verification was carried out in March the production of several products. An organoleptic test of these was given. The analyzed data suggested changes and perspectives of tastes of possible consumers. The feasibility of products made with seeds as they are today, is an option to change the lifestyle of those who want it.
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.
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.
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.
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.
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 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.
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
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.
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.
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
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.

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