Browsing by Author "Ortiz Rodas, Patricia Elizabeth"

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A brief version of the difficulties in emotion regulation scale (DERS): validity evidence in ecuadorian population
(2020) Reivan Ortiz, Geovanny Genaro; Ortiz Rodas, Patricia Elizabeth; Reivan Ortiz, Patricia Natali
Due to the scarcity of evaluation instruments on the construct of diﬃculties in emotional regulation in the Ecuadorian university context, the objective of the present study was to adapt linguistically and to study the psychometric properties of the Diﬃculty Scale in Emotional Regulation (DERS) in a sample of Ecuadorian university students. A non-probability sample of 1172 participants between 17 and 32 years of age (M = 21.99; DT = 2.49), which consisted of 58.6% women and 41.4% men, was used. The research was carried out in three stages. The first study evaluated the Ecuadorian linguistic adaptation of the scale. The second study referred to the factorization by main axes identifying five factors (Lack of emotional understanding; Limited access to regulation strategies; Diﬃculties in impulse control; Interferences in goal-directed behaviors; Lack of emotional clarity) theoretically interpretable, which explain 49.22% of the variance. The third study developed a confirmatory factor analysis that specified an acceptable fit of the model (GFI = .95; AGFI = .95; NFI = .94; RMR = .11). The reliability coeﬃcients are acceptable as .90 Cronbach’s alpha and .91 McDonald’s omega. In conclusion, it is mentioned that the Ecuadorian version of the DERS in a university sample exhibits good psychometric characteristics of internal structure and responses.
Análisis de la dieta paleo y su aplicación en platos de cocina de autor de sal y dulce
(2017) Bravo Calle, Miryam Karina; Velín Delgado, Katherine Geovanna; Ortiz Rodas, Patricia Elizabeth
The Paleolithic or Paleo diet is based on the ancient diet of wild plants, wild animals, nuts, fruits; that follow the nutritional parameters of our ancestors. It focuses on the use of foods that existed before the Neolithic era, excluding grains, legumes, dairy products, salt, refined sugar, etc. The Paleo Diet is a lifestyle, more than just a popular diet. In addition, the diet is easy to follow and gaining popularity in the society because, people take care about the foods that ingest. The present research work has four chapters, which refer to the study of the Paleolithic Diet, and its subsequent presentation in a Cookbook made by the Author. The first chapter describes the generalities of the Paleolithic Diet and its main characteristics, the advantages and disadvantages of applying this method of feeding, as well as a comparative table between Paleo Diet and Traditional Diet. The second chapter has the lists of products like meats, fruits, vegetables, fats, etc, which can be consumed and foods which are not allowed to be consumed. Additionally, the cooking techniques suitable for this diet, according to an interview with a nutritionist, Dra. Katherine Orbe from Cuenca. The third chapter consists on the description and characteristics of the Author´s Kitchen from which obtained the fundamentals for the preparation of the recipes described in the work. Finally in the fourth and last chapter are the twenty recipes divide into three parts, entrees, forts and desserts. Also an analysis about the opinions of the focus group integrated by professional people in gastronomy.
Análisis de las características organolépticas de la guanábana y la chirimoya para la aplicación de técnicas y modos de cocción en recetas de sal y dulce
(2019-01-29) Arias Montero, Giovanny Javier; Cajamarca Rubio, Ximena Gissella; Ortiz Rodas, Patricia Elizabeth
Annonaceae are fruits which offer a significant contribution in meals, both in their nutritional value, and when enhancing the taste of them. However, the slight knowledge of their properties and cooking methods have caused that the use of this fruit is not exploited more broadly within the gastronomic field in our context. The present work carries out a bibliographic investigation of the characteristics of these fruits and their nutritional value, and it applies them through cooking techniques and methods in the kitchen laboratory, mixing them with other ingredients to develop salt and sweet recipes and drinks. The general and organoleptic characteristics of the annonaceae are highlihtedk, and the different cooking methods to apply them are determined. Finally, twenty recipes of salt, sweet, and drinks based on the annonaceae are developed.
Aplicación de ingredientes veganos en la elaboración de cremas frías básicas de la repostería
(2018) Abad Pozo, Priscila Arabelle; Espinosa Arizábala, Bryan Andrés; Ortiz Rodas, Patricia Elizabeth
The present project of intervention pretends to implement the vegan tendency to the skilled pastry in the basic cold creams, by what is necessary to take the distinct recipes posited in Him Cordon Bleu for replace the ingredients of animal origin by vegan ingredients, looking for the form to attain textures and different flavours, taking into account that the ingredients go further of the options of animal origin, as in this study shows that the vegetal alternatives can be equal of applicable through the experimentation. It poses achieve this result through the bibliographic study of previous investigations, the application of the method of analysis of cases, to arrive to the aim to apply vegan ingredients in the preparation of basic cold creams of pastry. The methodology proposed is mixed, qualitative and quantitative, through interviews will validate the idea by professionals in the gastronomic area, obtaining as resulted preparations of different desserts with vegan ingredients.
Aplicación de quince flores comestibles en elaboraciones de postres de autor
(Universidad de Cuenca, 2015-11-11) Jadán Avilés, Diego Patricio; Ortiz Rodas, Patricia Elizabeth
This paper will describe all procedures that have been followed in order to prepare desserts from the author with floral flavors and decorations. There will be a description by chapters where all generalities will be mentioned, as well as gastronomic uses and the different forms of applications that can be applied from the flowers that have been selected for this experiment. Also, there will be a brief description of the recipes of confectionery techniques with the color and flavor of the natural flowers that is meant to be used and a testing of the results that has been done with data sheets for the recipes.
Aplicación de técnicas culinarias en condimentos y conservas con base en pitahaya, arazá y achotillo para la elaboración de platos de sal y dulce
(2019-04-02) Alvarado Alvarado, Hilda Sarbelia; Vizhco Pérez, Martha Gabriela; Ortiz Rodas, Patricia Elizabeth
The following intervention project aims at the application of pitahaya, araza, and achotillo in savoury and sweet dishes that have been selected based on tests carried out by the authors in order to give them different applications than those used to the fruits mentioned above. Besides, it has been applied to them conservation techniques when elaborating preserves for example: relish, chutney, jam and jelly. In order to promote and encourage the use and consumption of plants cultivated in the Ecuadorian Amazon region such as pitahaya, araza and achotillo, it has been selected techniques and methods to highlight the organoleptic characteristics of each product; as well as detailed the inputs needed for the preparation and plating food of the dishes and the cost of the raw-material used.
Elaboración de harina, esencia y pasta de tocte para la aplicación en recetas de postres de innovación
(2020-02-13) Borja Zhicay, Mercedes Diana; Quituisaca Barros, Sandra Marlene; Ortiz Rodas, Patricia Elizabeth
In the intervention project projects the use of walnut seed called tocte, which will be used to produce flour, essence and handmade paste using homemade and semi-industrial methods; it is a product that provides aroma and flavor for the production of dessert using the techniques of baking and pastry. This work is based on the elaboration of flour, essence and paste of the seed of the walnut tree (tocte) with the objective to incorporate new gastronomic proposals, thus, taking advantage of a local product with a great production in the country and at the same time to take advantage of its nutritional properties. The study of the project focuses on determining general characteristics of tocte and nutritional value , application of techniques of confectionery and pastry and concludes with a recipe book with the result that tocte can be used without any difficulty in the preparation of desserts.
Elaboración de recetas de postres a base de chía y edulcorantes
(Universidad de Cuenca, 2015-11-11) Andrade Sigüenza, Carmen Michelle; Albarracín Castro, Patricia Isabel; Ortiz Rodas, Patricia Elizabeth
The purpose of this monograph is provide an alternative to feeding of low calorie desserts and high nutritional level -through to Chia. This is a seed That Allows us to lower the calories in desserts and That Also has a potential nutritional With high levels of fiber , antioxidants , calcium , protein , omega-3 and others components beneficial for our body . Additionaly is used three types of sweeteners that allow us to optimize the results of the low-calorie desserts and remove the sugar in the same.
Los envueltos en la provincia del Azuay: historia, características y propuesta de innovación
(Universidad de Cuenca, 2012-11-11) Ortiz Rodas, Patricia Elizabeth; Jaramillo Granda, Marlene del Cisne
Obtención del ajo negro por reacción de Maillard para el desarrollo de productos culinarios y su aplicación en cocina innovadora
(2019-11-19) Cuzco Cusco, Mercy Magdalena; Ortiz Rodas, Patricia Elizabeth
The intervention Project presents the obtaining of black garlic upon upon techniques and the development of three culinary products: oil, pasta and flour that will be used for the creation of innovative and creative recipes. The darkening of the garlic is the result of the common bulb transformation through the Maillard reaction, this non-enzymatic process changes the garlic organoleptic and nutritional characteristics resulting in an ingredient with sweet taste, creamy texture and intense black color. The two methods used in the project for the acquisition of black garlic is the home method using a rice cooker and the semi-industrial with a garlic fermenter, each technique has a different cooking time and similar temperatures achieving a quality product. The techniques for the processing of products: dehydrated, mash and processed allow you to change the texture of the black garlic obtaining oil, paste and flour so that it can be integrated in different preparation in 15 recipes in order to add flavor and color, leaving aside the conventional uses and enriching the gastronomy of the city and the country with the diversification and experimentation of this superfood.
Propuesta de elaboración de platos de cocina de autor con base en diez variedades de carne vegetariana
(2017) Trujillo Espinoza, Paula Elisa; Valdvieso Avilés, María Paola; Ortiz Rodas, Patricia Elizabeth
This intervention Project has as goal to prepare 20 beefs of vegetal origin based in cereals and leguminous with the intention to reduce the consume of animal beef offering a variety of vegetarian beefs to the vegetarian community. It has researched different vegetal proteins to get vegetarian beefs. Thus, some plates of author were created to innovate taste to have a good variety of options to perform the life quality of the people. The investigation has get to stablish a proposal of vegetarian food which results healthy, creative and original. It has done a comparative analysis between vegetal and animal proteins to understand the different nutrition levels among those. With this information we can know if it is posible to give the animal protein to observe deeply how the people benefit to eat vegetables with delicious and healthy plates created with innovation
Recopilación de recetas tradicionales del Cantón San Felipe de Oña con base en productos de la zona
(2019-03-29) Erráez Pacheco, Lourdes Oliva; Ortiz Rodas, Patricia Elizabeth
The present project deals with the collection of traditional recipes from San Felipe de Oña canton based on products from the area. The objective of this project is to create an inventory of the traditional dishes of the canton through an investigation on the geography, the history, the agricultural production, the cattle production, and the processes of elaboration like the utensils and the techniques that are used in each one of these recipes. For this research, a mixed technique was used, conducting surveys and interviews to people over 60 years old who are knowledgeable about the gastronomy of the area of the different communities in the canton, obtaining data about recipes, techniques, and methods used in the preparation of drinks, soups, main dishes, and desserts.