Maestrías

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Browsing Maestrías by Author "Carpio Álvarez, Santiago Domingo"

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    Aplicación de técnicas de preparación de conservas de frutas de la familia de las caricáceas: babaco (Carica Pentagona L.) y chamburo (Carica Pubescens L.), para su comercialización
    (Universidad de Cuenca, 2024-01-11) Sanmartín Fárez, Andrea Alexandra; Carpio Álvarez, Santiago Domingo
    The lack of knowledge and consumption of great Andean products in different regions of our country, has led to the oblivion of characteristic flavors. In particular, this study highlights babaco and chamburo, two fruits that are exported to Europe, but have low local consumption. The proposed thesis project consists of developing and marketing preserves and macerates of these fruits, with the aim of promoting their consumption and rescuing their culinary identity. Babaco and chamburo are fruits with similar organoleptic characteristics, with a subtle, fragrant smell and pleasant aroma, whitish-yellowish or pinkish-orange flesh when ripe, seedless, and with a slightly sweet flavor when ripe, similar to pineapple, strawberry and orange. The thesis proposes to use techniques of conservation in syrup and macerated in liquor to appreciate the flavor of these Andean fruits. In addition, it is expected that the preparation and study of organoleptic, physical, chemical characteristics, as well as feasibility studies of packaging methods, conservation and maceration, will contribute to a better presentation and commercialization of the products. The proposed methodology for carrying out the thesis is inductive, based on a referential bibliographic survey and theoretical-practical methodologies, which involve the collection of qualitative and quantitative data. The results are expected to contribute to a greater commercialization of sweet and macerated canned babaco and chamburo products, which would benefit farmers and local gastronomy by offering unique and different flavors to fresh fruit. Keywords: preserves, commercialization, babaco, chamburo, caricaceas
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    Propuesta de buenas prácticas de manufactura para la Asociación de Cevicheros de la Comuna Montañita - Ecuador
    (Universidad de Cuenca, 2024-01-11) Molina Santander, Eduardo Gian; Carpio Álvarez, Santiago Domingo
    Food safety is the main concern for all food retail establishments because with its quality is created in the offer, and poisoning due to the intake of damaged products is avoided; This work proposes the technical improvement of the offer in the association of cevicheros in the Commune Montañita, province of Santa Elena, Ecuador. In the present work, studies of different bibliographic sources will be carried out to determine what measures are correct for the preparation of the dishes of this organization; Also, as a fundamental point, the data collection will be with a mixed methodology based on surveys and interviews to three groups which are: government representatives and researchers, in charge of sales in the different positions of the cevicheros association; and to diners or tourists. With the knowledge received by the exploratory inquiry, it is possible to proceed to the creation of a gastronomic technical proposal which encourages the proper use of hygiene standards when handling different types of food. A microbiological analysis of the ceviche’s that is sold in this association will be carried out, to ensure the use of security techniques which enhance the food supply and in turn promote culinary tourism. Keywords: food safety, Montañita, Cevicheros Association, microbiological análisis, gastronomic technical proposal