Browsing by Author "Carpio Álvarez, Santiago Domingo"

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La achira y su aplicación en la cocina de tendencia vanguardista
(Universidad de Cuenca, 2013-11-11) Morocho Gordillo, Jhonson Alberto; Carpio Álvarez, Santiago Domingo
El amaranto, propiedades, usos y aplicación en la gastronomía
(Universidad de Cuenca, 2011-11-11) Alvarado Figueroa, Norma Judith; Carpio Álvarez, Santiago Domingo
Análisis de la calidad en los servicios de hospitalización basado en el modelo ServQual en el hospital Homero Castanier Crespo de la ciudad de Azogues
(Universidad de Cuenca, 2021-02-09) Carabajo Sinchi, Rocío Isabel; Ocampo Chacha, Cinthya Pamela; Carpio Álvarez, Santiago Domingo
Hospital quality is of vital importance within health facilities, as this depends on the well-being of users. The purpose of this work is to analyze the quality of the hospitalization services provided by the hospital "Homero Castanier Crespo" in the city of Azogues, based on the SERVQUAL methodology. The methodology aims to identify the expectations and perceptions of users before and after the service provided by the medical team and staff in general, since they are directly linked to the provision of service. The hospitalization area refers to the place where patients who are recovering are located, after having undergone a medical procedure, in this department is where it can be evidenced the quality of service that the hospital provides to the user and/ or family members. In order to assess quality, surveys were carried out to patients and patients´ relatives, these surveys have been adapted to the hospital and applied in the hospitalization area, they comprise twenty-two questions including the 5 dimensions of the SERVQUAL model. This research was able to analyze what deficiencies the hospital has, and thus recommendations and improvement proposals were made based on the shortcomings that were found; additionally, its application would help to improve the service quality in the area of hospitalization.
Análisis de la quinua como elemento de identidad gastronómica y cultural andina. Propuesta innovadora de resurgimiento en la cocina de vanguardia
(Universidad de Cuenca, 2013-11-11) Pogo Toledo, Sylvia Carolina; Carpio Álvarez, Santiago Domingo
Análisis de la seguridad alimentaria asociada a los bares de unidades educativas de la ciudad de Cuenca en el año 2012
(Universidad de Cuenca, 2013-11-11) Jerves Núñez del Arco, María de Lourdes; Carpio Álvarez, Santiago Domingo
Análisis de los factores de riesgo de trabajo, presentes en las actividades de preparación de alimentos y bebidas en bares escolares de Cuenca
(Universidad de Cuenca, 2013-11-11) Mejía Pacheco, Gino Francisco; Carpio Álvarez, Santiago Domingo
Análisis de riesgos de incendio en restaurantes de la ciudad de Cuenca y recomendaciones para su prevención
(Universidad de Cuenca, 2013-11-11) Alvarado Burbano, María Verónica; Carpio Álvarez, Santiago Domingo
Análisis y aplicación de la cocina y cocción al vacio en el sector de la gastronomía de la ciudad de Cuenca
(Universidad de Cuenca, 2013-11-11) Quinde Viscaino, Geovanny; Carpio Álvarez, Santiago Domingo
Aplicación de buenas prácticas sostenibles en el restaurante La Cigale de la ciudad de Cuenca
(Universidad de Cuenca, 2023-10-12) Paucar Maldonado, Christian Alexander; Espinoza Quezada, Ronald Israel; Carpio Álvarez, Santiago Domingo
This intervention work called "Application of good sustainable practices in the restaurant La Cigale in the city of Cuenca", is aimed at determining the main characteristics of the restaurant La Cigale, located in the Historic Center of the city of Cuenca, diagnosing its gastronomic operation and selecting sustainable management strategies and good practices to be used in the establishment, to ensure the care of the environment, people's health and local culture. With the analysis carried out, a proposal for improvement was established to develop a sustainable, efficient and responsible management in the catering area. The research was based on the Rainforest Alliance's Good Practices Guide for Sustainable Tourism and the Smart Voyager Sustainable Certification Standard, using qualitative and quantitative methodologies, such as surveys and direct observation, to gather information for the diagnosis and proposal of the improvement plan. In this way, we intervened in the business, socio-cultural and environmental areas, with proposals for a mission, vision, sustainable policies, business values, relationships with stakeholders, good manufacturing practices, HACCP chart to determine, analyze and control critical points of the processes and other important aspects, which in one way or another will contribute to a better sustainable management of the restaurant and in turn, can serve as a guide for other establishments that choose to improve their production with sustainability and environmental care in a responsible and committed way. Keywords: sustainable, practices, environment, management, restaurant management
Aplicación de hierbas aromáticas en la elaboración de queso mozzarella artesanal y su combinación con charcuteria
(2017) Cuenca Terreros, Renato Sebastián; Carpio Álvarez, Santiago Domingo
Mozzarella cheese has become one of the most consumed cheese varieties in several regions of the world, especially in Cuenca the spread of Italian food restaurants has produced a greater demand for this product, and one of the most important ingredient, at almost all preparations offered on these locations. Due to the fact that in the local market only classic mozzarella cheese is found, it has been proposed the elaboration of flavoured cheeses, using differents aromatic herbs, and meat products; in addition to combinations between these two products, in order to increase the supplies for different restaurants; bringing a better experience to the consumer to achieve, and enhance the flavours in the preparations of each establishments. This information written in the present research was obtained from several books; recommendations given by the thesis tutor and various physical tests carried out, in order to obtain a quality product.
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
Aplicación del concepto food design a la gastronomía cuencana y aplicación a un menú tradicional
(Universidad de Cuenca, 2013-11-11) Molina Peña, Juan Pablo; Carpio Álvarez, Santiago Domingo
Aplicación del food desing como una experiencia sensorial
(Universidad de Cuenca, 2013-11-11) Dávila Reyes, Paúl Andrés; Carpio Álvarez, Santiago Domingo
Aporte al rescate de la mashua aplicando técnicas de cocina de vanguardia
(Universidad de Cuenca, 2013-11-11) Espín Castro, Carla Isabel; Carpio Álvarez, Santiago Domingo
Aprovechamiento del lactosuero residual de la empresa Salinerito en la elaboración de postres lácteos
(Universidad de Cuenca, 2023-10-16) Hurtado Alverca, Fernando David; Morocho Sinchi, Diana Rosalía; Carpio Álvarez, Santiago Domingo
Whey is a by-product obtained in cheese-making process after coagulating the milk and separating the curd; It is rich in nutrients, proteins, minerals, vitamins and lactose. In Ecuador, approximately 900,000 liters of whey are generated daily, but only 10% is used in the food and agricultural industry, and 90% is discarded, which can cause damage to the environment. The present work of curricular integration: "Use of the residual whey of the company Salinerito in the elaboration of dairy desserts", investigates the potential use of whey in the elaboration of desserts such as creme caramel, custards and puddings, and their mixtures in desserts by layers, through processes of experimentation and development, applying techniques and combinations of ingredients, proposing new recipes that contribute to a pleasant, attractive and tasty sensory experience; for which the properties of whey, its composition and nutritional value, its physical and organoleptic characteristics were considered. Processing techniques such as pasteurization, fermentation, incorporation of ingredients of natural origin such as carrageenan, pectins and gelatins were employed to improve texture, flavor and stability, as well as the addition of potassium sorbate for better preservation. In addition, sensory evaluations of these desserts were carried out with a panel of experts to know their acceptability. This study showed that whey used effectively in the creation of dairy desserts, offer an alternative to conventional desserts, and contribute to the sustainable use of whey in the food industry. Keywords: dairy, whey, creme caramel, custards, puddings
Bombonería con chocolate orgánico al 60% de cacao sabor arriba con motivos turísticos del Azuay y rellenos con bebidas tradicionales
(Universidad de Cuenca, 2013-11-11) Campoverde Jara, María Belén; Moreno Sarmiento, María Belén; Carpio Álvarez, Santiago Domingo
The objective of this project is to establish how to develop five bonbons with organic chocolate with 60% of “Sabor Arriba” cocoa, with forms of the principal churches of five cantons: Cuenca, Gualaceo, Oña, Paute and Santa Isabel, belonging to the province of Azuay, using their traditional drinks as filler. The fertile fields of Ecuador produce one of the most prized wealth worldwide, known for over a hundred years or Cocoa Gold Pepa, but of intense and pleasant flavor and unique aroma, the “Fino de Aroma o Sabor Arriba” cocoa, is the essential ingredient for obtaining our proposal. Being cocoa the economy base in Ecuador, it has given emphasis on the exportation, exposing it to continuous improvement, reaching compliance requirements and new trends worldwide. The organic treatment is one of them, which has allowed that the “Fino de Aroma” Organic Cocoa has more appreciation around important chocolate industries. However, it not takes advantage its characteristics. The chocolatier is a great example of this. Therefore that the present monograph has as object to make chocolates from chocolate “Sabor Arriba” Organic Cocoa, refills with typical drinks of the Azuay province. The transformation of these beverages and architectural identity of Azuay will link to create innovative chocolates, highlighting the versatility of Organic Cocoa Bean “Sabor Arriba”.
Caracterización de las propiedades organolépticas y bromatológicas de la fruta exótica motilón de la zona de Sevilla de Oro y propuesta de aplicación en bebidas, postres y salsas
(2019-11-18) Matute Rivera, Tomas Cornelio; Carpio Álvarez, Santiago Domingo
The objetive of this intervention project is to characterize the organoleptic and qualitative properties of an exotic fruit called motilón, available in the area of Sevilla de Oro in the province of Azuay,and perform a gastronomic proposal of drinks, desserts and sauces with author´s recipes. The first stage is focused on presenting existing bibliographic information on the motilón, general characteristics, regions where the fruit grows, advantages about the content of antioxidants and anthocyanins beneficial for health, with a panel of experts, to establish the ideal acceptable ripeness state, as a basis to proceed to determine the qualitative characteristics of macronutrients in the laboratories at the University of Cuenca, College of Chemistry. In the next stage, a description of the cultivation, harvesting and post – harvest of the motilón, then addressed the gastronomic application with different techniques, such as: maceration, fermentation, gelling, emulsion, whipping, freezing and reduction, considering the guidelines of the INEN standards and guidelines of bibliographic references investigated, in order to ascertain its feasibility study for the development of gastronomical products. The final stage consisted of organoleptic validation of recipes on the basis of the motilón by a panel of experts, presenting a gastronomic proposal with alcoholic and non alcoholic drinks, desserts and sauces, giving satisfactory results, which led to the conclusion that the motilón has ideal organoleptic and nutritional characteristics for the consumer and for the development of gastronomic proposals as well as food and drinks.
Cocina e identidad
(Universidad de Cuenca, 2013-11-11) Abad Rodas, Mery Catalina; Carpio Álvarez, Santiago Domingo
Elaboración de bebidas artesanales con base en kéfir de agua con pulpas de frutas, macerados e infusiones y su aplicación a la coctelería de autor
(Universidad de Cuenca, 2022-11-23) Amay Cadena, David Patricio; Peralta Santos, Paul Sebastian; Carpio Álvarez, Santiago Domingo
In the present titling work called "Elaboration of artisan drinks based on water kefir with fruit pulp, macerates and infusions and its application to signature cocktails" the water kefir was investigated and analyzed in order to demonstrate its usefulness in the gastronomic area of cocktails. Water kefir are nodules with cultures of beneficial bacteria and yeasts capable of generating probiotics and through the fermentation process can generate carbon dioxide. To this end it studied its behavior in relation to conservation, cultivation and fermentation to to obtain a natural carbonated drink, the behavior of kefir from water when subjected to a pasteurization process from which it was obtained that it is lost much of its natural gas, so techniques were applied for the integration of carbon dioxide to beverages. These drinks were made from a survey in which a panel of experts participated who chose the type of technique and sweetener of each drink. Finally these drinks were applied to the elaboration of signature cocktails with dry, semi-dry and sweet liqueurs, taking take advantage of the bromatological, organoleptic and nutritional characteristics of kefir of water. This work was concluded with the tasting by the court the same who was satisfied with the proposal due to the low cost required for its elaboration and the versatile use that can be given to it in cocktails. Keywords: Water kefir. Tibicos. Probiotic drinks. Pulp. mashed. Infusion. Fermentation. Carbon dioxide. CO2. Signature cocktails.
Elaboración de masas madre con cultivo de yogur, kéfir, tíbico y kombucha para producción de panes artesanales
(Universidad de Cuenca, 2021-09-09) Garzón Guillén, Andrea Michelle; Guamán Calle, Pamela Lissbeth; Carpio Álvarez, Santiago Domingo
Sourdough bread is an elaboration with slow fermentation techniques, generating wild yeast and lactic acid bacteria of natural origin that lead to get a bread with a distinctive and nutritious flavor, which made with appropriate techniques add value and make the difference with other breads. This is why the present project of intervention: “Elaboration of sourdoughs with culture of Yogurt, Kefir, Thybic and Kombucha for production of artisan breads”, proposes the preparation of sourdoughs with the contribution of yeasts and other microorganisms given by the biological cultures of yogurt, kefir, thybic and kombucha, which are integrated in its elaboration by means of reactions, processes and controlled parameters of flavor, texture, color, temperature and pH. A survey was carried out on the consumption of sourdough bread, as a result 73.3% would consume this product continuously and 26.7% not, which leads us to deduce that sourdough bread would now be more accepted. In this proposal, five sourdoughs were elaborated, one without addition of cultures as base sourdough and the other four with the addition of the biological cultures indicated above, applying these sourdoughs in ten variations of breads of different flavors, as a final result the tasting panel qualified with an average acceptance of 97% in appearance, 94% in color, 92% in texture, 92% in flavor, 96% in aroma and 91% in resilience, giving an overall total rating of 94% of acceptance of the proposal, which validates and recommends the production of bread types with sourdoughs made with biological cultures.