Browsing by Author "Gallegos Olaya, Gabriela Elizabeth"

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    Elaboración artesanal de harinas con base en Amaranto (Amaranthus L.), Frejol (Phaseolus Vulgaris L.) y Papa (Solanum Tuberosum L.) con un enfoque en su presentación, empaquetado y comercialización
    (Universidad de Cuenca, 2024-01-10) Gallegos Olaya, Gabriela Elizabeth; Jimbo Días, José Santiago
    The objective of this thesis project is to produce high quality flours from amaranth, beans and potatoes, and use them in combination with other foods to improve their nutritional value. To achieve this, a thorough literature search will be carried out to gather all the necessary information, including information on the cultural history of these products, their nutritional value, and conventional treatment, preservation, cooking, and roasting-grinding techniques. The project also seeks to find a suitable packaging to preserve the aroma and flavor of the flours, and market them locally and nationally. The project methodology is based on a prior theoretical research process, followed by the transformation of the structure, chemistry and physics of the products to create the flours. A deductive scientific research methodology was used to collect theoretical and practical information on amaranth, beans and potatoes, and to experiment and create the processes of making flour in a culinary laboratory. The goal is to create natural flours that retain their original properties without additives. In short, this project seeks to rescue traditional and native flavors of the land, influence new generations with new sensations and flavors, and improve the nutritional value of food through the use of amaranth, bean, and potato flour combined with other foods. The methodology is based on theoretical and practical research, followed by experimentation in a culinary laboratory to create natural flours and preserve their original properties without additives. Keywords: Amaranth, beans, potato, flour
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    Propuesta de gestión integral de manejo de bares escolares, caso: Unidad Educativa Temporal “Atenas del Ecuador”, parroquia El Cabo, cantón Paute de la provincia del Azuay
    (Universidad de Cuenca, 2016-11-11) Gallegos Olaya, Gabriela Elizabeth; Quintero Maldonado, David Fernando
    The administration of school bars today is an important factor in society for the welfare of students, which is why in this research study refers to a proposal for integral management of school bars with the purpose of work together with other providers of school services in Paute- Azuay and they can also be referenced recipes of dishes with the contribution of energy and nutrients for the students. This document is based on different rules stipulated by the Ministries of Health and Education in addition to National Agency for Health Regulation and Control of Ecuador with the objective of ensure and prevail the health of children and teens also they can facings know some existing applied to other school bars. It is important the school administrators are knowledgeable bars food and nutrition. The food quality is the right in it selling.