Tecnología en Gastronomía

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

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Browsing Tecnología en Gastronomía by Subject "Alimentos ricos en proteinas"

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    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.
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    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.
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    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.