Browsing by Author "Pulla Aguirre, Tatiana Fabiola"

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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.
Valoración de la ingesta de alimentos ricos en calcio en la población femenina de 18 a 64 años en la ciudad de Cuenca-Ecuador del período septiembre 2022-febrero 2023
(Universidad de Cuenca, 2023-04-03) Abad Castro, Sonia Patricia; Pulla Aguirre, Tatiana Fabiola; Machado Orellana, María Gabriela
Background: The intake of foods with a high percentage of calcium (dairy, fortified and supplements) in adult women is a preventive factor for certain pathologies, so it is important to determine the correct dietary intake of the mineral. General objective: To assess the intake of foods rich in calcium of adult women from 18 to 64 years of age in the urban area of Cuenca-Ecuador, 2022. Methodology: This study is descriptive, cross-sectional, observational in incidence, the sample size was 372 participants. Data were collected using the weekly consumption frequency of the INDICAD 2001 study, validated in the Spanish population. Results: The weekly consumption of calcium in the female population studied was deficient in 92.5%. Regarding the adequate intake of the mineral in dairy products 17.2%, pastries 2.4%; legumes 68.5%; vegetables and fruits 4%; fish 39%; meats 89%; eggs 80.6% and fats 7%. The average intake of weekly dairy servings was 8.4 servings, with a standard deviation of ±5.9. Women between 29 and 39 years old presented a significant consumption, while menopausal and postmenopausal women had a lower consumption of the mineral. Conclusion: The weekly consumption of calcium in adult women in the urban area of Cuenca was deficient since the total average consumption was 3224 mg, with a standard deviation of ±1527 mg, which demonstrates a deficit of foods rich in Ca.