Tecnología en Gastronomía

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

Browse

Browsing Tecnología en Gastronomía by Subject "Alimentos deshidratados"

Filter results by typing the first few letters
Now showing 1 - 3 of 3
  • Thumbnail Image
    Item
    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.
  • Thumbnail Image
    Item
    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.
  • Thumbnail Image
    Item
    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.