Tecnología en Gastronomía

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

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Deshidratado de vainilla Cribbiana del corregimiento de Coquí (Chocó) en preparaciones de repostería tradicional y de vanguardia
Pardo-Moreno, Nicolas; Silva-Rubiano, Luisa Fernanda; López Garzón, Carlos Alberto
In the township of Coquí (Chocó) the vanilla species (Cribbiana) was found, of which there is no report of its gastronomic use and its organoleptic characteristics (aroma and flavor) are very similar to the Vanilla planifolia species, which is the most commercialized in the world. Artificial vanilla is widely used and this has caused loss of crops, constantly changing the price of natural vanilla on the market. This research project sought to develop a dehydrated Cribbian vanilla (using two different equipment) and apply it to traditional and avant-garde pastries. In each of the equipment, variables such as temperature, time and yield were controlled. The first equipment used was a Rational industrial oven, where it was dehydrated at 65 ° C, for 5 hours and 40 minutes and a fruit yield of 20.98%. . The second equipment was a conventional oven (natural gas), where temperature was controlled by means of an electronic punch thermometer (started at 55 ° C - end at 65 ° C), for 3 hours and has a yield of 17.5%. For its application, dehydrated was used as a base product in the following traditional recipes (vanilla ice cream, rice pudding and curuba semifreddo) and avant-garde (1) mango foam with vanilla (siphon) and (2) mango caviar with vanilla (spherification)), where finally, sensory characteristics such as color, aroma, texture and flavor were evaluated in a population sample of 20 people, with an acceptance percentage of 72% in flavor and 50% in aroma.
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.
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.
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.
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.
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.
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
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.
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 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.
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 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.
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.
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.
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.
Estrategia para incentivar el conocimiento y consumo de la oferta de café colombiano en la localidad de La candelaria-Bogotá
Perez Ortiz, Lucas Santiago Mateo; Escobar Roa, Nicolas; Ramirez, Ivan Antonio
This document refers to the analysis of the offer of Colombian coffee in establishments located in the neighborhood of La Candelaria-Bogotá. The purpose of the project is to identify, analyze and solve the variables that affect the supply and demand of Colombian coffee in establishments located in the town of can promote and thus generate a strategy that encourages the consumption of Colombian coffee in this location. Identifying and solving variables such as variety, quality, price, among others, the objective is to assess the state of internal consumption in this sector and use that information so that the people of the world adopt the results as an acculturation plan in which they can identify the variables and their relationship with the supply of Colombian coffee in the town of La candelaria.
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.
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.

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