Browsing by Author "Jaramillo Granda, Marlene del Cisne"

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Análisis de la dieta para celiácos y propuestas de menús para cocina de restaurantes
(2018) Criollo Chuqui, Jorge Fabián; Cabrera Ramón, Jimmy Stalin; Jaramillo Granda, Marlene del Cisne
Allergies and food intolerances are more frequent and common than we imagine or have knowledge, these reactions of the body against the intake of some food can not go unnoticed because many of them are harmful and can cause death. Allergies are caused by an impaired immune response to food, while intolerance does not interfere with the immune system. The main causes of intolerance are usually due to alterations in the digestion and / or metabolism of foodstuffs. In this work we will find everything related to gluten intolerance better known as Celiac disease: its origin, symptoms, diagnosis, a gastronomic proposal of gourmet menus that can be served in restaurants and the respective care when preparing food for celiac and suggest alternative products that we use in the preparation of food in the end what we are looking for is that people know about gluten intolerance, and people with celiac have more variety and options when they go out to eat or cook in their own home.
Análisis de las técnicas culinarias vanguardistas para su aplicación en recetas de sal y dulce con base en ingredientes de la cocina cuencana
(2018) Rivera Alvarez, Lourdes Mercedes; Jaramillo Granda, Marlene del Cisne
The local gastronomic market currently offers variety of sweet and salty proposals. Therefore, the cooks must adapt to the new clients demands and to the new culinary tendencies, since it is not enough to know the traditions on which the Cuenca´s cuisine is based, but also to generate creative and vanguardist ideas through the elaboration of author's cuisine. Certainly, the cuisine´s bases are the techniques. Therefore this intervention project analyzes the vanguardist culinary techniques have had more reception in the local market. With the purpose of a clearer scene of the author´s cuisine situation in Cuenca, some interviews were effected to the main restaurants of this cuisine kind in the city. The techniques described during the interviews were applied to twelve local cuisine products to do a salt and sweet recipe book.
Análisis de los procedimientos para concursos culinarios pre profesionales basados en experiencias de especialistas
(Universidad de Cuenca, 2014-11-11) Ledesma Chuchuca, María Estefanía; Ramón Alvear, Enzo Francisco; Jaramillo Granda, Marlene del Cisne
There is a variety of cooking contests organized by Educational Institutions and foodservice organizations. These competitions are designed to stimulate creativity and knowledge of the student. They are generally exposed to a group of experts in the area who act as judges qualify preparations based on a standing order, whose parametersare: taste, texture, art, aesthetics, etc. But there is much more within the culinary competitions, where each competitor will have the opportunity to demonstrate the quality, balancead innovation by presenting each of its food and the variety of cooking techniques. Although there are certain rules that are specific to each competition, there is a systematic list of steps that are common to them. As in any competition, not follow the rules can be immediate cause for disqualification.
Aplicación de la chicha de jora en 30 recetas estandarizadas
(Universidad de Cuenca, 2010-11-11) Padilla Palacios, María Fernanda; Jaramillo Granda, Marlene del Cisne
Aplicación de la técnica de ahumado en carnes con base en maderas locales: chirimoya (Annona cherimola Mill), guayaba (Psidium guajava), para fomentar nuestra identidad ancestral
(Universidad de Cuenca, 2025-09-10) Narváez Ordóñez, Juan Bernardo; Villa Ordóñez, Jorge Sebastián; Jaramillo Granda, Marlene del Cisne
The objective of this intervention thesis is to study and apply the smoking technique in protein products using two local woods such as: custard apple (Annona cherimola Mill) and guava (Psidium guajava), seeking their reuse and promoting a gastronomic identity in Ecuadorian smoked products. These two species of trees, which have been mostly valued for their fruits, have not been used in the smoking technique, leaving them aside in the gastronomic field. This study details the olfactory and gustatory properties that these woods provide in a smoking process, obtaining a different behavior in different types of proteins such as: beef, pork, chicken, fish and seafood. To this end, the characteristics of these woods were studied, such as: density, moisture content, smell, color, texture and combustion temperature, being essential to know their proper use in the gastronomic field and how their influence modifies the taste and smell of prepared protein products. The methodology used had an experimental phase in the development of recipes together with their technical sheets of different proteins. Carrying out a sensory evaluation through a focus group so that with their opinions they can assess the acceptance of smoked products. The results that were obtained revealed that the two woods provide similar aromas and flavors but different from other woods used in the medium for smoking, in addition, thus having a considerable acceptance for use in products such as: beef, pork, chicken, seafood, evidencing its potential for smoking with subtle flavors.
Aplicación de la técnica de deshidratación en hierbas, flores y frutas, para la elaboración de blends con té negro, té verde y té blanco
(2017) Supliguicha Cando, Marco Vinicio; Jaramillo Granda, Marlene del Cisne
The tea plant is a tree, evergreen foliage genus of camellias. Its full name is Camellia Sinensis (L.) O. Kuntze. Tea has transcended all borders and cultures, and has spread to every corner of the planet. Every country, every culture and region has adopted different ways giving his unique touch to this ancient infusion. According to each processing method, tea is classified by white tea, green tea, black tea, oolong tea and pu-erh tea; each of them features its own characteristics. In order to succeed in this undertaking, it was necessary to select a number of raw materials and research on its characteristics, benefits for health and organoleptic features; ingredients passed through a dehydration process, it is one where the food is contacted with a stream of hot air unsaturated, it heats the food to the temperature of vaporization of water and removed from the food surface.
Aplicación de la técnica de deshidratación en hierbas, flores y frutas, para la elaboración de blends con té negro, té verde y té blanco
(2016) Naula Chaca, María Augusta; Jaramillo Granda, Marlene del Cisne
The tea plant is a tree, evergreen foliage genus of camellias. Its full name is Camellia Sinensis (L.) O. Kuntze. Tea has transcended all borders and cultures, and has spread to every corner of the planet. Every country, every culture and region has adopted different ways giving his unique touch to this ancient infusion. According to each processing method, tea is classified by white tea, green tea, black tea, oolong tea and pu-erh tea; each of them features its own characteristics. In order to succeed in this undertaking, it was necessary to select a number of raw materials and research on its characteristics, benefits for health and organoleptic features; ingredients passed through a dehydration process, it is one where the food is contacted with a stream of hot air unsaturated, it heats the food to the temperature of vaporization of water and removed from the food surface.
Aplicación de las especias: Anís, mostaza, vainilla, cardamomo, canela y jengibre en doce recetas con productos autóctonos del Ecuador
(Universidad de Cuenca, 2014-11-11) Alvear Chica, Dennis Cristopher; Jaramillo Granda, Marlene del Cisne
This project is aimed at investigating the organoleptic characteristics of the spices: anise, mustard, vanilla, cardamom, cinnamon and ginger, for implementation in native products of Ecuador providing a quality service of those who tasted of the Ecuadorian food. Provide a proposal for new elaborations taking as its main ingredients to the spices mentioned. Spices are still very important part for decades, due to its pleasant aroma are the same that the taste of hundreds of palates. The Spice is the name given to certain flavors of vegetable origin, that are used to preserve or seasoning the food. Technically it is considered a spice to the hard parts, such as the seeds or bark, of certain aromatic plants, although by similarity, many times also encompasses to the fragrant leaves of some herbaceous plants, whose real name is herbs. Were native to the tropical regions of Asia, and the Moluccas islands in Indonesia, also known as spice islands. The spices used in the present are almost the same as those used in ancient times. Due to its flavoring properties it is possible that bland food or unpleasant, although many times nutritious, become tasty and flavorful without losing its nutritional properties, as evidenced in this work of research.
Aplicación de las técnicas de ahumado artesanal en tubérculos y raíces andinas para el desarrollo de recetas de sal y dulce
(Universidad de Cuenca, 2020-10-23) Alvear Vega, Karina Elizabeth; Flores Quezada, Janina Fernanda; Jaramillo Granda, Marlene del Cisne
In this Project the technique of artisanal smoking is carried out with its advantages and disadvantages, materials that are used for this process, it was applied to tubers and Andean roots Ecuador, thus highlighting its flavor, and mixing with other ingredients to obtain new salty and sweet preparations. In this way, it is also possible to enhance the consumption of these products, for their nutritional value, their organoleptic qualities, and other uses, considering that some of them are not well known within the market. On the other hand, it is also essential to know the type of wood suitable for each product, in the present work it is disclosed the one that is used most frequently and that which is recommended according to the tubers and roots flavors to achieve quality elaborations.
Aplicación de métodos y formas de cocción a carne de alpaca para el desarrollo de recetas de autor
(2019-07-22) Arias Rodas, Mario Andrés; Idrovo Vintimilla, Oswaldo Patricio; Jaramillo Granda, Marlene del Cisne
This intervention Project aims to apply methods and ways to cooking on alpaca meat for the development of author recipes, the aim is to present an alternative to the usual consumption of beet and pork and highlight the nutritional properties and protein contribution of this variety of camelidae. The paper begins whit a characterization of the alpaca, detailing its origins, classification, benefits of this consumption, and its historical relevance in Andean countries such as Colombia, Bolivia, Peru and Ecuador. Methods of food cooking and preservation from times before the colony are described, such as roasted, fermented, boiled, soaked and sun-dried, a technique that has been applied to the alpaca is charqui, which consist in a process of dehydrating meat for later consumption , reaching down to the most commonly used at present, such as poached, fried, sautéed, braised, steamed and others; and at the same time preservation techniques such as vacuum packaging, pickles, curing, scalding, protective atmospheres, etc. Finally, 20 author recipes are proposed, where alpaca meat cuts are taken as the main product applying different cooking techniques.
Aplicación de técnicas clásicas y vanguardistas en la elaboración de postres a partir de productos andinos: chayote Sechium Edule, chirimoya Annona Cherimola Mill, frijol Phaseolus Vulgaris, jícama Pachyrhizus Erosus y taxo Passiflora Tripartita Var. Mollissima
(Universidad de Cuenca, 2022-09-15) Baque León, María Fernanda; Bermeo Crespo, Johanna Marisol; Jaramillo Granda, Marlene del Cisne
The purpose of this proposed intervention project is to use Andean products through classic and avant-garde techniques based on Sechium Edule chayote, Annona Cherimola Mill custard apple, Phaseolus Vulgaris bean Pachyrhizus Erosus jicama and Passiflora Tripartita Var taxo. Mollissima, in confectionery; in order to harmoniously combine food needs and current trends in beneficial health products. The application of Andean products opens doors to obtain possibilities for the development of new recipes, this project also includes the review and analysis of the content of documents, texts of the different Andean products and their properties. It also compiles the development of various classic and avant-garde techniques, in the realization of a gastronomic proposal of author recipes in the area of confectionery. all desserts elaborated were subjected to a tasting analysis by a focus group made up of specialized teachers in that area, to assess their organoleptic attributes such as taste, smell, texture and presentation of the same. The classic and avant-garde techniques applied in each of the products were; baking, bain-marie, tempering, letter point, snow point, nougat point, kneading, whipping, beating, gelling, sous vide, foams or siphon, ice cream using liquid nitrogen, esterification, air and dehydration; all these from Andean products mentioned previously, where a recipe book with 20 signature dessert proposals was recreated. From the analysis obtained from the development of different recipes, it was possible to demonstrate how the application of Andean products through culinary techniques in confectionery, provide different flavors and textures to each of the desserts made, so that today they become important again. that they should not have lost, in order to rescue their culinary use, thus becoming important elements of our economy, culture and gastronomic traditions. Keywords: Andean products. Classic techniques. Avant-garde techniques. Techniques culinary. Cake shop. Tasting.
Aplicación de técnicas culinarias en preparaciones de innovación de sal y dulce con base en sambo (Cucurbita ficifolia) y zapallo (Cucurbita máxima)
(Universidad de Cuenca, 2022-03-07) Alvarado Sari, Erika Gabriela; Jaramillo Granda, Marlene del Cisne
The purpose of this intervention project is to carry out conservation methods in edible napiform roots grown in southern Ecuador, and then apply them in dishes in which these conservations are their main ingredient. The project starts from bibliographic research on the origins, characteristics and nutritional value of each of the roots used in the work, then the application of conservation methods to the edible roots is carried out, to finally use the conservations in different recipes that fit the flavor of each of the roots after their respective method of conservation used. The conservation methods used were: salting, brine, acidification, dehydration and smoking. These methods in turn were applied to the roots in three types of napiform roots such as: fennel (foeniculum vulgare), radish (raphanus sativus) and turnip (brassica rapa subsp. rapa). With the application of conservation methods it was possible to verify that the radish intensifies its flavor when subjected to acidification, the salted turnip is ideal to be used in marinades and, or macerated for its minimum contribution of flavor, and that smoked or dehydrated fennel fits well to be used in pastry recipes, thanks to the intensification of its aniseed taste. Keywords: technique, conservation, root, product, organoleptic.
Aplicación de técnicas culinarias y de conservación de la satsuma ciruela (Pronus salicina), reina claudia (Pronus domestica subsp.) y pera (Pyrus communis), para el desarrollo de preparaciones de sal, dulce y bebidas
(Universidad de Cuenca, 2024-09-13) Duchitanga Sánchez, Jessica Marisol; Guachichullca Vintimilla, Gilda Elizabeth; Jaramillo Granda, Marlene del Cisne
The present project is oriented towards a bibliographic research and laboratory study, focused on the application of culinary techniques and preservation of pears, satsumas and reina claudias cultivated in the parish of San Bartolomé, community of Guanña. Its climate varies according to its altitude as semi-humid, cold-humid. In this sense, this community is a rich bridge with its fertile soil, as it has exotic fruits; because of its climate. A variety of seasonal fruits has been consumed for centuries in the Ecuadorian south, highlighting the reina claudia, satsumas and pears. After a visual analysis, it is verified that the abundance of these fruits, in turn, becomes a territory of waste due to decomposition as they are not harvested, representing a large percentage of loss for the sector since the inhabitants of the area do not have knowledge about how to obtain a greater benefit from them. That is why, in this project, a study was carried out on the application of culinary techniques and preservation methods in these fruits. In such a way that this project is aimed at developing a gastronomic proposal of 20 recipes based on these products grown in the area with the aim of giving a contribution to the community of Guanña: economic, sustainable and valuable.
Aplicación de técnicas de cocción en la elaboración de recetas de sal y dulce utilizando guarapo
(2017) Gutiérrez Sarmiento, Paola Adriana; Pulla Aguirre, Tatiana Fabiola; Jaramillo Granda, Marlene del Cisne
The guarapo is well known in Latin American countries. In Ecuador, this juice is traditional from tropical and subtropical zones. It comes from the crushing of the sugar cane that passes through the masses of a machine known as trapiche. It is usually consumed immediately after its extraction accompanied by ice and lemon juice which makes it refreshing and energizing because of its high content of sucrose. The guarapo has a short shelf life, after a few days its organoleptic characteristics change, turning a cloudy color and a more pronounced flavor due to the fermentation that takes place. This drink is not used in its entirety since it has not been applied within the gastronomic field; in the present project it has been proposed to use guarapo as the main ingredient in the preparation of various salt and sweet recipes applying different cooking techniques such as reduction, baking, emulsification, roasting, deep frying, marinating, stewing, among others.
Aplicación de técnicas de cocina de autor para el desarrollo de recetas con base en la chonta (Bactris gasipaes) y el chontacuro (Larvas de Rhynchophorus palmarum)
(Universidad de Cuenca, 2021-08-04) Méndez Calle, Edgar Gabriel; Suconota Suqui, Juan Carlos; Jaramillo Granda, Marlene del Cisne
In the Ecuadorian Amazon there is the largest production of both chonta and chontacuro, however, but the insufficient exploitation of these products makes them unknown for many people. Presently, chonta is almost entirely consumed only by the people who produce it, and they do it in traditional preparations. Same thing happens with chontacuro, since most of it is consumed only by the indigenous peoples of these places who collect and eat it in limited preparations and some of them eat it even raw. Thus, the present work aims to develop a recipe book using both the chonta and the chontacuro, so that readers know the various trends in which these foods can be consumed. For this, we take as a basis the signature cuisine, which is a culinary trend that appears together with modern cuisine, and which allowed a significant change in the gastronomic area, since there is the appearance of new ways of preparing and presenting food. Based on this trend, chefs who practice this type of cuisine seek innovation. When making cuisine author recipes it is intended to change textures and shapes and in the same way enhance the flavors of the products under study to achieve nutritionally well-balanced recipes, for this purpose both the organoleptic and nutritional properties of each product have been studied to facilitate the elaboration of the recipes.
Aplicación de técnicas de cocina de autor para el desarrollo de recetas de sal y dulce con base en productos agrícolas andinos cultivados en la provincia de Cañar: arracacha (arracacia xanthorrhiza) cubio o mashua (tropaeolum tuberosum) y jícama (pachyrhizus erosus)
(Universidad de Cuenca, 2022-09-21) Vaca Revelo, Romel José; Jaramillo Granda, Marlene del Cisne
This intervention project aims to ensure prevalence of the Andean roots and tubers in the diet of settlers of the province of the Cañar and Azuay presenting an innovative proposal to enhance and improve the flavor and presentation of them. Since ancientism the gastronomy of the southern area has been influenced Because of Cañaris food customs, one of them is roots preparation and Andean tubers that have been brought for generations to this day without however they have been losing relevance due to the little demand of the population when replaced by more commercial tubers. For this project a qualitative methodology has been used collecting bibliographic information and interviews, also applying techniques of servation and experimentation through a tasting menu for determine the organoleptic characteristics of the proposal of the recipe book of Author. This document investigated the different characteristics of each root and tuber as well as traditional use from ancient times and procedure carried to enhance their nutritional properties and organoleptics without altering or changing its flavor. As a result of experimentation fifteen author recipes based on Arracacha was elaborated, mashua and jicama. Keywords: Cañar. MASHUA Jicama Arracacha. RTA’s.
Aplicación de técnicas de deshidratación, fermentación y modos de cocción para la elaboración de productos con base en la uvilla
(Universidad de Cuenca, 2022-11-22) Aguilar Matute, Cynthia Lizbeth; Quiroz Galarza, María Belén; Jaramillo Granda, Marlene del Cisne
The uvilla is an autochthonous product of the Andean region, native to Peru that came to Ecuador as a wild product, this plant generally grows in climates temperate. Its use is not very frequent. That is why, at the beginning of this work, present the organoleptic characteristics and the essential components it contains the uvilla with a brief description of this fruit to understand the benefits that this has. A bibliographic and field research will be carried out to obtain all the information pertinent, in addition, several recipes will be made based on this fruit to obtain different products with different techniques. This proposal consists of the application of techniques of dehydration, fermentation and different cooking methods for the elaboration of the products that can be make with this fruit so characteristic of the Ecuadorian Sierra. At the end of this project, certain recipes based on the uvilla will be developed. applying the techniques of dehydration, fermentation and cooking methods; what will they be previously approved by the tasting panel and will subsequently be analyzed and tasted by professionals in the gastronomic area who will corroborate the contribution flavor, aroma and texture when using these techniques. Key words: Uvilla. dehydration. Fermentation. Cooking. Prescriptions. Sous vide. Gastronomy.
Aplicación de técnicas de deshidratación, maceración y escaldado, para la conservación de manzanas Red Delicious, Flor de Mayo y Emilia
(2016) Ayala Naranjo, Nancy Sofía; Calle Romero, Adriana Karolina; Jaramillo Granda, Marlene del Cisne
Apple production is common in various regions of the world. The apple is well known for its nutritional value, being a recommended fruit in the diet of human beings. The fruit possesses attractive, organoleptic characteristics for the consumer. In some places in harvest season it has not been well used in all its totality due to some factors, the lack of knowledge of the application of conservation techniques. During the processing of the apple, a physical change takes place in its coloring, known as enzymatic browning. To control this change one uses dehydration, maceration and blanching techniques as an alternative for effective use of the fruit. In the project, the development of products applying techniques for the development of teas, liquors and marmalades has been proposed. The principal ingredients are local apples from the Highlands such as the Flor de Mayo, Emilia and Red Delicious varieties.
Aplicación de técnicas de encurtidos y conservas con vegetales cultivados en la parroquia de San Joaquín
(Universidad de Cuenca, 2024-09-12) Guapisaca Abad, Gabriela; Peña Carchi, Carolina de los Angeles; Jaramillo Granda, Marlene del Cisne
The parish of San Joaquín is recognized for being one of the parishes with the greatest capacity to optimize nature and its soil for its crops. This parish includes a sequence of activities from its crops, the harvest of these products and their subsequent use in the kitchens of gastronomic establishments in Cuenca. This work reflects the nutritional values and organoleptic characteristics contained in vegetables from the region such as romanesco (Brassica oleracea 'Romanesco'), watercress (Nasturtium officinale) and sambo (Cucurbita ficifólia). Field research, bibliographic research and several tests were carried out based on these vegetables to obtain different by products with different techniques. This proposal seeks to raise awareness about the variety of vegetables that are produced in this locality and the application of pickling and canning techniques for the production of products with them. At the conclusion of this work, several standard recipes were developed based on the products and their applications in the preparation of sweet and savory dishes with pickles and preserves techniques, which were approved and tasted by the tribunal made up of professional teachers of gastronomy who provided criteria on flavor, texture, color and aroma when making use of the aforementioned techniques.
Aplicación de Técnicas de repostería para el desarrollo de recetas de autor con base en sucedáneos de leche, queso y mantequilla de tocte (Juglans neotrópica)
(Universidad de Cuenca, 2022-03-16) Campoverde Villalta, Beatriz Carolina; Pañi Largo, Nataly Estefanía; Jaramillo Granda, Marlene del Cisne
This intervention project starts from the elaboration of products milk, cheese and butter substitutes made from the fruit of the walnut tree, known in the province of Azuay as Tocte, through homemade methods and conventional to take advantage of its nutritional and organoleptic properties. For the fulfillment of the project, it begins in the study of the characteristics organoleptic and bromatological of the tocte for this an investigation is carried out bibliography that helps to select the necessary information, additionally the field work that determines the processes to follow to obtain substitute products based on touch, also compiles the techniques of pastry and confectionery most used and updated for the elaboration of new prescriptions. Finally, a proposal of twenty dessert recipes from author applying confectionery techniques to substitute products obtained from base of Tocte. Keywords: Tocte, confectionery, substitute products, walnut, properties nutritional.