Gastronomía-Pregrado

Permanent URI for this collectionhttps://dspace-test.ucuenca.edu.ec/handle/123456789/53

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Elaboración de un manual de procesos operativos para el servicio de catering, con enfoque en la experiencia sensorial del cliente. Caso: “Koda”
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-24) Flores Calle, Adrian Mateo; Iñiguez Márquez, Gustavo Eduardo
Experiential catering requires coordinating gastronomic, logistical and sensory processes to offer a coherent, safe and memorable experience. At KODA, located in Cuenca, the execution depended mainly on the practical knowledge of the team, which generated risks of improvisation, operational variability and difficulties in reproducing the proposal in different events. The objective of this study was to develop a manual of operational processes for the KODA catering service, incorporating criteria related to the customer's sensory experience. A qualitative, descriptive and applied approach was used, through a case study. The methodology included documentary review, operational diagnosis, comparative analysis of two events executed by the company and semi-structured interviews with two clients. With the information obtained, seventeen processes were organized in four phases: pre-event, assembly, execution and post-event; in addition, those responsible, sensory guidelines and control instruments were defined. The results showed that narrative and the integration of visual, olfactory, auditory, tactile and gustatory stimuli are the main factors of memorability. It is concluded that the manual contributes to reducing improvisation, better defining the responsibilities of the team and ordering the main activities of the service, without limiting creative customization, thus strengthening KODA's operational and sensory consistency and continuous improvement.
Elaboración de bocaditos ecuatorianos de autor con la aplicación de aceites esenciales: limón (Citrus limon), naranja (Citrus sinensis), albahaca (Ocimum basilicum), jengibre (Zingiber officinale), cúrcuma (Curcuma longa), hierbabuena (Mentha spicata) y romero (Rosmarinus officinalis) como una nueva experiencia gastronómica
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Andrade Peña, Natalia Maria; Jaramillo Granda, Marlene del Cisne
The objective of this curriculum integration project was to develop a culinary proposal of author-designed Ecuadorian bites enhanced with essential oils, offering a new aromatic and sensory gastronomic experience. Fifteen author-designed bites were designed based on the identification of festivities, ingredients, and representative Ecuadorian preparations. The methodology combined bibliographic research with culinary experimentation and sensory evaluation using a five-point Likert scale applied to a panel of three expert judges. The results obtained showed high overall acceptance, with a general average of 4.82 out of 5.00, corresponding to the Excellent category. All bites exceeded the score of 4.50. The criteria of visual presentation, texture, and degree of doneness obtained outstanding ratings across all preparations, while aroma showed the highest variability; this was an expected result given the high intensity of the essential oils. The findings validate that incorporating natural essential oils into author-designed Ecuadorian bites constitutes an innovative and culturally relevant alternative, with real potential for integration into Ecuador's contemporary culinary offer.
Desarrollo de harina de mazorca con cascarilla de cacao (Theobroma cacao L.) y su impacto en las propiedades tecnológicas y sensoriales en galletería, batidos livianos y pesados
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Lafebre Ordóñez, María Julieta; Sack Gutama, Natasha de los Angeles; Íñiguez Sánchez, Maricruz Fernanda
The sustainable management of cocoa by-products (Theobroma cacao L.) represents a strategic challenge for the Ecuadorian agro-industrial chain. In this context, the present study aimed to develop a flour composed from cocoa cob and husk of the CCN-51 variety, and to evaluate its impact on the technological and sensory properties in three pastry systems. A standardized production protocol was established that includes drying, successive grinding and sieving, with the incorporation of 10% of husk in the composite formulation (HM-C10). Both meals were characterized by proximal analysis (AOAC) and technofunctional evaluation, Water Holding Capacity (WHC), Oil Absorption Capacity (OAC) and bulk density. HM and HM-C10 presented a WHC of approximately 10 times the value of wheat flour, which supported the proportional adjustment of the pastry formulations. The derived substitution models were applied in sablée, genoise and brownie biscuits, evaluated by 60 participants by means of a 9-point hedonic test and JAR penalty analysis. The brownie with HM-C10 obtained the highest overall acceptability with statistically significant differences with respect to the HM formulation, without JAR attributes that required intervention. The sablée biscuit and the genoise exceeded the minimum hedonic threshold (≥ 6.0), although with deficiencies in crunchiness and flavor intensity respectively. The results show that cob flour (HM and HM-C10) are a viable functional ingredient for incorporation into dense pastry systems, with potential for valorization within the framework of circular economy.
Aprovechamiento del orujo de uva mediante fermentación y destilación para el desarrollo de licores artesanales con identidad andina: uvilla (Physalis peruviana), tomate de árbol (Solanum betaceum), babaco (Vasconcellea x heilbornii), cedrón (Aloysia citrodora) y ataco (Amaranthus caudatus)
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Bustamante Correa, David Alexander; Guzmán Malo, Brigitte Estefanía; Molina Díaz, María Augusta
The objective of this work is to take advantage of grape pomace, a by-product generated during winemaking, through fermentation, distillation and maceration processes for the development of artisanal liquors with Andean identity. The research focused on the elaboration of a distillate from grape pomace and its subsequent flavoring using raw materials representative of Ecuadorian biodiversity, including uvilla (Physalis peruviana), tree tomato (Solanum betaceum), babaco (Vasconcellea × heilbornii), lemon verbena (Aloysia citrodora) and ataco (Amaranthus caudatus). To obtain the products, vacuum-assisted maceration techniques were applied, complemented by filtration processes, sweetness adjustment and sensory evaluation. The liquors obtained were analyzed through acceptance tests focused on visual, aromatic and gustatory attributes, in order to determine their quality and acceptance by the evaluators. The results showed a favorable assessment of the organoleptic characteristics of the products developed, highlighting the adequate integration between the grape pomace distillate and the Andean ingredients used. The use of this by-product is a viable alternative for the generation of value-added beverages, contributing to the sustainable use of agro-industrial resources and the revaluation of traditional ingredients from Ecuador.
Elaboración de mermeladas y jaleas con base en vegetales: remolacha (Beta vulgaris), pepino (Cucumis sativus) y ruibarbo (Rheum rhabarbarum) añadiendo cáscaras de frutas: naranja (Citrus × sinensis), limón tahití (Citrus × latifolia) y manzana roja (Malus domestica) como fuente natural de pectina y fibra
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Maxi Carchi, Carlos Andrés; Tepán Valladares, Olga Estefanía; Molina Díaz, María Augusta
This research project was oriented towards the production of non-conventional plant-based jams and jellies, with the integration of pectin obtained from fruit peels, with the purpose of increasing the soluble fiber content in preserves that usually lack this nutritional component. The raw materials used were beetroot (Beta vulgaris L.), cucumber (Cucumis sativus L) and rhubarb (Rheum Rhabarbarum), while the fruit peels applied for the pectin were red apple (Malus domestica), Tahiti lemon (Citrus × latifolia) and orange (Citrus × sinensis). The research was based on the study of the organoleptic, physicochemical properties and characteristics belonging to all the raw material inputs used to produce these preserves. Subsequently, the pectin extraction process was carried out by acid hydrolysis, applied by two methods: the first method with natural precipitation and the second with 98% ethanol precipitation; to obtain soluble fiber from the husks in the final formulations. The products obtained were presented to an evaluation panel made up of members of the university community, including the academic tribunals, who demonstrated acceptance of the preserves; therefore, finally, a recipe book linked to national pastries and confectionery was developed with the presence of canned products.
Aplicación de la gastrobotánica en la repostería de autor mediante el aprovechamiento de especies nativas de los páramos andinos del Azuay, Zarcillejo Morado (Brachyotum strigosum), Tipo (Clinopodium nubigenum) y Valeriana (Microphylla)
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Lojano Lucero, Tania Maribel; Quiridumbay Tintin, Cinthia Anabel; Iñiguez Sánchez, Maricruz Fernanda
The present work analyzes the application of gastrobotany in signature confectionery by taking advantage of native species of the Andean páramos of Azuay, Zarcillejo Morado (Brachyotum strigosum), Tipo (Clinopodium nubigenum), Valerian (Microphylla). This implementation aims to revalue native species through non-traditional gastronomic uses, applying them in desserts with a distinctive contextualization to expand their possibilities of use and integrate them into signature desserts that represent the essence of the moorlands. For its execution, three stages have been completed: from the recognition of each of the native plants of Azuay to its subsequent use in signature desserts, taking into account the organoleptic characteristics and functionality of each plant, to enhance its gastronomic use based on its composition, sensory properties and palatability. To test these factors, they experimented with the use of different parts of the plants during the development of the desserts. Similarly, to determine their acceptance, five proposals were sensorily evaluated. The study had a qualitative approach of descriptive scope and cross-sectional. Technical sheets were used for the product experimentation phase, sensory evaluation was also carried out through a digital questionnaire to a selected group of participants. It is concluded that native plants have a high gastronomic potential, achieving a satisfactory sensory assessment, particularly in the field of signature confectionery.
Maduración de carnes rojas por medio de humo frío en la preparación de recetas de cocina de autor
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Ortega Cumbicus, Gabriela Carolina; Ureña Palacios, Carlos Daniel; Jaramillo Granda, Marlene del Cisne
The objective of this research was to evaluate the effect of applying cold smoke during the aging process of red meats. In addition, its influence on sensory characteristics and final product quality was analyzed. The study was conducted using an experimental qualitative approach, applying cold smoke sessions to red meat cuts (beef, pork, and lamb) undergoing wet aging in a controlled manner. The results were favorable, showing that the use of cold smoke during aging generated positive changes in the characteristics of the meat, especially regarding aroma and flavor. Likewise, it was observed that the applied method allowed for the development of unique sensory profiles without affecting the aging process. Finally, the use of cold smoke on these proteins is a viable alternative to increase the gastronomic value of the aging process, thereby offering an innovative proposal for the culinary sector
Desarrollo de kombuchas saborizadas con base en mortiño (Vaccinium meridionale), pepino dulce (Solanum muricatum), boldo (Peumus boldus) y arrayán (Luma apiculata) para la aplicación en coctelería de autor
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Panjón Quezada, Paulina Anabel; Guamán Bautista, Jessica Maritza
This research focused on developing a line of kombuchas made with mortiño (Andean blueberry), pepino dulce (sweet cucumber), boldo (a type of herb), and arrayán (myrtle). The study employed a mixed methodology, incorporating both qualitative and quantitative variables. The main objective was to develop innovative signature cocktail combinations using the flavored kombuchas. Variables and parameters such as pH, Brix levels, and fermentation time were considered to standardize the process with the aforementioned ingredients, highlighting their cultural and gastronomic value, particularly in the revaluation of Ecuadorian products. Finally, a sensory panel was conducted to analyze organoleptic acceptance and discuss the results.
Estudio comparativo en la elaboración de pan utilizando hidromiel como pre fermento y levadura comercial
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Loaiza Baculima, Dereck Alejandro; Jaramillo Granda, Marlene del Cisne
Since its inception, bakery has been evolving, both in its preparation methods and in cooking, seeking to find different components for use or replacement in the formulations of each one. This is because commercial yeast (Saccaromyces cerevisiae) has been used for years, whose function became indispensable when making bread, that is why in this study we will focus on finding a different source of food for the development of the gluten network of different ferments and thus be able to start experimenting with the use of mead, which has in its components the alcoholic fermentation of honey which is a natural sweetener with a high sweet content that in the preparation of bread is quite required this ingredient, as it is the cause of fermentations and responsible for feeding the different bacteria or fungi that form in the fermentation chain, that is why it will be used as a source of food in the pre-ferments, and observe how it affects the structure of the crumb, in order to be able to compare if its behavior in the bread is better than commercial yeast or not, for this the mead will be made whose elaboration is based on equal amounts of honey and water with a minimum time of 7 days for a ferment to develop alcoholic, and to be able to make the different pre-ferments in order to make three types of bread, a brioche bread, a sourdough bread and a simple bun.
Aplicación de técnicas de fermentación y posterior destilación para la producción de licores con base en: Maíz (Zea mays) proveniente de la chakra andina, aromatizados con Tipu (Clinopodium bolivianum), Esencia de rosas (Pelargonium Odoratissimum) y Albahaca (Ocimum basilicum)
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Jarro Suin, Angélica Lucila; Montero Nieves, Justin Vinicio; Molina Diaz, Maria Augusta
The objective of this research is to determine the technical feasibility of the fermentation and distillation of corn (Zea mays) from the Andean chakra for the production of liqueurs flavored with tipu (Clinopodium bolivianum), rose essence (Pelargonium odoratissimum) and basil (Ocimum basilicum). The methodology was to carry out five experimental samples varying sugar concentration and type of yeast using the traditional chicha de jora with a fermentation period of nine days and simple distillation in a still. Experimentally it is determined that the best method is to distill a base to perform a second distillation to cut heads and tails with mathematical methods. The results showed that the ideal sample is an initial must of 25 ºBx and a final of 10 ºBx, generating a primary distillate of 49.8% v/v and a second distillate of 77.2% v/v. By means of gas chromatography analysis, they verified the safety of the product by registering zero amounts of methanol and furfural, due to the minimal amounts of pectins in corn. For simple maceration, the use of dehydrated botanicals is determined in a period of 24 hours in the absence of light, preventing undesirable results before dilution with distilled water and optimal amounts of sugar for classification as semi-dry liquor. Finally, the liqueurs obtained excellent acceptability from the tasting panel, with the basil liqueur and its cocktail being the best received by the jury, but the three profiles were organoleptically outstanding and suitable for the diversification of cocktails.
Evaluación de las características sensoriales distintivas del pan artesanal elaborado con masa madre tradicional y masa madre enriquecida con mucílago de cacao fresco
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-19) Heras Flores, Luis Alessandro; Méndez Coronel, Bryam Adrián; Iñiguez Sánchez, Maricruz Fernanda
Sourdough bread is a product obtained through the natural fermentation of flour and water by the symbiotic action of lactic acid bacteria and yeasts, which confers unique sensory and nutritional characteristics. Cocoa mucilage, a by-product of the Theobroma cacao L. harvest, is characterized by its high content of fermentable sugars, pectins, and bioactive compounds, making it an ingredient with the potential to enrich fermentative processes. The objective of this study was to perform a comparative sensory analysis of bread made with traditional sourdough and sourdough enriched with fresh cocoa mucilage, evaluating the attributes of color, aroma, flavor, texture, and overall acceptability. For this purpose, two sourdough cultures were developed with 100% hydration, divided on the fourth day. The first was fed with flour and water, and the second with cocoa mucilage as a substitute for water. Both cultures were maintained for seven days, after which breads were produced under a standardized formulation. The sensory evaluation was conducted by 33 untrained consumers using a ninepoint hedonic scale. Data were analyzed using descriptive statistics and the non-parametric Wilcoxon signed-rank test (α= 0,05). The results indicated that the bread with cocoa mucilage obtained higher means in all evaluated attributes; however, only color presented a statistically significant difference (p = 0,022). The remaining attributes showed no significant differences, suggesting that cocoa mucilage represents a viable alternative to enrich sourdough without substantially altering the sensory profile of the bread.
Uso cervezas artesanales roja, rubia y negra combinadas con ajo y semillas de mostaza como agente antimicrobiano natural para mantener las carnes de res y cerdo
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Puma Narváez, Franklin Alexander; Jaramillo Granda, Marlene Del Cisne
This research evaluated the preservative capacity of marinades made with craft beers (red, blonde, and dark) combined with garlic and mustard on beef and pork. The samples were stored under refrigeration at 4°C for five and three days, respectively, and changes in pH, organoleptic characteristics, and sensory quality were assessed. The pH of the marinades was measured on days 3 and 5, visual changes in color, odor, and texture were recorded, 15 culinary preparations were developed using the marinated meats, and a sensory evaluation was conducted using a Likert scale with a panel of 5 panelists. The results showed that all the marinated meats maintained an inhibitory pH with no evidence of microbial colonies. The observed color changes were attributable to chemical oxidation. In the sensory evaluation, pork achieved maximum scores in all attributes (Color 5, Aroma 5, Texture 5, Flavor 5), while beef showed limitations in texture (4) although it obtained a maximum score in flavor (5). The results suggest that the combination of craft beer, garlic, and mustard works as an effective preservative agent for meats, maintaining microbiological safety during prolonged storage, with better performance in pork.
Desarrollo de postres de vitrina para la innovación gastronómica con base en los dulces de poroto blanco y poroto canario (Phaseolus vulgaris L.)
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-20) Lituma Parra, Alejandra Melina; Guamán Bautista, Jéssica Maritza
The dulce de poroto is a traditional preparation of the gastronomy of the Ecuadorian Austro, mainly from the cantons of Cuenca and Gualaceo, where it has been transmitted from generation to generation as part of the local culinary heritage. However, its consumption has been maintained only in local celebrations and traditions within the family context, limiting its projection towards contemporary gastronomic proposals. The objective of this research was to develop showcase desserts from white bean sweet and Canario bean sweet (Phaseolus vulgaris L.), through the standardization of the traditional recipe, the analysis of its organoleptic characteristics and the formulation of innovative pastry proposals. To this end, an experimental methodology was applied based on the development and adjustment of various recipes, considering aspects related to texture, flavor, stability and presentation. The results showed that the bean jam has potential as an ingredient for the development of contemporary confectionery products, constituting the revaluation of a traditional product in new alternatives of gastronomic innovation based on the local food heritage.
Análisis de las Técnicas Innovadoras de Coctelería en los Bares de Cuenca para Potenciar la Experiencia Sensorial del Turista
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-19) Guichay Álvarez, Angélica Belén; Íñiguez Márquez, Gustavo Eduardo
This research, entitled "Analysis of Innovative Cocktail Techniques in Cuenca Bars to Enhance the Tourist's Sensory Experience", analysed how sensory mixology contributes to the enrichment of the city's gastronomic and tourist offer, as well as to the differentiation of establishments in an environment where this practice is not yet widely recognised. The research was developed through a mixed, cross-sectional approach and descriptive scope. For the collection of information, semi-structured interviews were used aimed at bartenders and owners of establishments, as well as surveys applied to tourists, in order to identify the use of innovative cocktail techniques and their influence on the perception of the multisensory experience. The results showed the relevance of these techniques as tools for the generation of differentiating and memorable experiences, adding value to the local tourism and gastronomic offer. In conclusion, sensory cocktails were consolidated as a differentiation strategy capable of strengthening the offer of local bars and contributing to the positioning of Cuenca as an innovative gastronomic and cultural destination.
Recopilación de recetas ancestrales de la provincia del Azuay de la zona rural enfatizando en sus propiedades nutricionales y cualidades organolépticas
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-19) Cárdenas Jaguaco, Joselin Anabel; Farez Pillacela, Jessica Alexandra; Jaramillo Granda, Marlene Del Cisne
The ancestral gastronomy of the province of Azuay is a symbol of cultural heritage, which preserves knowledge, culinary techniques and ingredients passed down from generation to generation. However, factors such as migration, the modernization of the food system and the loss of traditional knowledge are causing their gradual disappearance. Therefore, this project aims to preserve and promote culinary heritage by collecting ancestral recipes from rural areas of the province of Azuay along with the study of their nutritional value and organoleptic characteristics. In this research, a qualitative-descriptive methodology is used, for which interviews were conducted with bearers of ancestral knowledge belonging to the cantons of Sígsig, Gualaceo, Chordeleg, Paute and Nabón, complemented with direct observation, photographic record and documentary analysis. Finally, 20 representative traditional recipes were identified, which use some local ingredients such as corn, beans, broad beans, quince, oca, sambo and miske de penco. The analysis shows that each of the preparations has a high nutritional value due to the use of grains, legumes and local traditional fruits. They also possess unique flavor characteristics, such as taste, aroma, color, and texture, which vary depending on ingredients and preparation methods. The recipes collected represent a valuable cultural and culinary heritage, so their documentation contributes to preserving the gastronomic culture, strengthens the unique identity of the region and enhances the value of the traditional food resources of Azuay.
Desarrollo de subproductos derivados de la fermentación del tomate de árbol (Solanum betaceum) mediante rotavapor y centrifugación para su aplicación en repostería
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-19) Calle Lema, Calle Lema; Mendoza Cada, Ericson Gabriel; Iñiguez Sánchez, Maricruz Fernanda
This research proposes the development of innovative ingredients for contemporary confectionery through biotransformation and technological processing of tree tomatoes (Solanum betaceum). The process began with vacuum-assisted anaerobic lactic fermentation for three weeks, achieving a stable matrix where soluble solids dropped from 12% to 7 °Brix and pH stabilized at 3, ensuring its safety. Subsequently, the ferment was centrifuged at 3000 rpm to mechanically separate its phases; the resulting liquid fraction was concentrated in a rotavapor at 37 °C, reducing its volume by 79.17 % and favoring the preservation of aromatic compounds and volatile metabolites. In parallel, the solid fraction was dehydrated by lyophilization at 0.100 mbar and -49 °C, obtaining a water-soluble powder of high stability. The viability of these by-products was validated by integrating them into three pastry designs: entremet, textures and tartlet. The preparations were evaluated by a sensory panel using a nine-point hedonic scale, reaching acceptance values between 6.50 and 7.75 points. Among the proposals developed, the tartlet with creamy and the tree tomato in textures stood out, evidencing an important gastronomic and commercial potential. In conclusion, the results show that the fermentation, concentration and freeze-drying of the tree tomato allow the generation of value-added ingredients with favorable sensory characteristics, expanding the possibilities of using this fruit in gastronomy. Likewise, these processes offer new alternatives for innovation in confectionery, with application in the contemporary gastronomic field.
Desarrollo de una línea de sales gourmet con hojas amazónicas ecuatorianas mariapanga (Piper peltatum), ajo sacha (Mansoa alliacea), y guayusa (Ilex guayusa) junto con nibs de cacao (Theobroma cacao) para su aplicación en una propuesta gastronómica
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-19) Garcia Junia, Lesly Noemi; Pacheco Salazar, Vicente Guillermo
Nowadays, contemporary cuisine demands the fusion of sustainability and cultural roots through local ingredients. It is precisely there where the Ecuadorian Amazonian ecosystem takes center stage, as its products harbor an aromatic and sensory potential ideal for haute cuisine. The objective of this research was to develop a line of gourmet salts made with mariapanga (Piper peltatum), ajo sacha (Mansoa alliacea), guayusa (Ilex guayusa), and cocoa nibs (Theobroma cacao) for their application in an innovative and sustainable gastronomic proposal. Methodologically, the study presented a mixed-method approach with a qualitative predominance through the experimental development of three gourmet salt formulations oriented toward fish and seafood, meat and poultry, and desserts and mixology. The formulations were evaluated through hedonic tests applied to an untrained panel of 30 participants. The results demonstrated a favorable acceptance of the preparations, highlighting the notable organoleptic contribution of the selected botanical ingredients. It is concluded that the incorporation of Ecuadorian Amazonian ingredients into gourmet salts not only diversifies the culinary offer but also strengthens the national gastronomic identity and promotes sustainable culinary innovation.
Propuesta gastronómica con base en productos cultivados en Sayausí: jícama (pachyrhizus erosus), sambo (cucurbita ficifolia), zapallo (cucurbita maxima) y uvilla (physalis peruviana), para el impulso del turismo gastronómico
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-19) Villa Alvarracín, Brandon Josué; Barzallo Neira, Cristina Andrea
Gastronomy is a fundamental element for the valorization of local products, the preservation of cultural identity and the strengthening of gastronomic tourism. In this context, the objective of this research was to develop a gastronomic proposal based on products grown in Sayausí, specifically jicama (Pachyrhizus erosus), sambo (Cucurbita ficifolia), pumpkin (Cucurbita maxima) and uvilla (Physalis peruviana), with the purpose of contributing to the strengthening of local gastronomic tourism, through the revaluation of these ingredients. The research was developed under a qualitative, applied and descriptive approach. Initially, the organoleptic characteristics of the selected products were analysed to identify their main sensory attributes and possibilities of culinary application. Subsequently, fifteen gastronomic preparations were designed and standardized through culinary tests recorded in logs and technical sheets. Finally, a gastronomic proposal was structured aimed at the tourist use of Sayausí, integrating the preparations developed with elements of local identity, gastronomic storytelling and the zero kilometer approach. The results showed the culinary versatility of the products studied and their potential to be incorporated into various gastronomic categories, including appetizers, snacks, main dishes, beverages, bakery and desserts. Likewise, the proposal made it possible to link local products with stories, traditions and knowledge shared by the inhabitants of the community, generating gastronomic experiences capable of strengthening the territorial identity and enriching the visitor's experience. It is concluded that jicama, sambo, pumpkin and uvilla have an important potential to contribute to the development of gastronomic tourism in Sayausí, as they constitute resources capable of articulating gastronomy, culture and territory through authentic proposals that promote the appreciation of local products and the food heritage of the community.
Desarrollo de postres innovadores con base en el chocho andino (Lupinus mutabilis) como propuesta de revalorización gastronómica
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-17) Carchipulla Saquicilí, Pablo Javier; Sefla Bermeo, Juan Emiliano; Molina Diaz, María Augusta
The objective of this work was to develop innovative desserts based on Andean chocho as a strategy of gastronomic revaluation that provides a greater diversification to its forms of consumption, promoting its use in modern preparations. The research was carried out using a descriptive and applicative approach methodology. Initially, a bibliographic review was carried out on the historical, techno-functional and organoleptic characteristics of chocho, as well as the modern confectionery techniques compatible with this ingredient. Subsequently, an acceptance survey was applied to consumers in the city of Cuenca to determine the interest of the market and based on the results obtained, five of the twenty dessert proposals were designed, standardized and evaluated, among which were included: chocho donut, chocho cupcake with nuts, Chocho mousse with tree tomato, chocho brownie with semisweet chocolate and a deconstruction of panna cotta inspired by contemporary cuisine. The results showed a positive acceptance of the proposals presented, highlighting the chocho brownie with semisweet chocolate as the best valued proposal by the evaluators, with this, it was proven that the functional properties of the chocho allow a successful incorporation in different baking techniques, as well as its favorable acceptance in the organoleptic aspect. It is concluded that chocho has a wide potential for the creation of innovative desserts, constituting a viable option to strengthen its presence in modern gastronomy and contribute to its revaluation as a food heritage of the Andes.
Revalorización del ají negro “Neapía” mediante la aplicación de protocolos técnicos gastronómicos: desarrollo de una línea de productos con identidad territorial
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-07-17) Marchán Pilco, Paola Estefanía; Narea Morocho, Hernán Dario; Sandoval Lozano, Darwin Fabian
Neapía, known as black chili pepper, is an ancestral condiment made by the Siekopai people of the Ecuadorian Amazon from the fermented juice of bitter cassava and Amazonian chili pepper. Despite its profound cultural and identity value, this product has remained relegated to the community sphere, with little presence in contemporary gastronomy and in consumer markets. The objective of this degree work is to revalue the Neapía through the application of gastronomic technical protocols, developing a line of six products with territorial identity that demonstrate their culinary versatility and commercial viability. The research was structured in three stages. In the first, the organoleptic properties and traceability of two batches of Neapia acquired through Canopy Bridge were analyzed, identifying physical variations between acquisition periods. In the second stage, six product lines were developed using classic cooking techniques and preservation methods: mango and tamarind chutney, infused oil, mustard compound grain, demi-glace sauce, pickles with endemic Amazonian products and seasoning powder. Each formulation was standardized by means of standard recipe technical sheets, evaluating physical-chemical parameters such as pH and Brix degrees, and verifying compliance with the safety ranges established by the Codex Alimentarius. In the third stage, the results were interpreted through a panel of gastronomic experts using a Likert scale, analysis of quality KPIs and cultural impact indicators. The results confirmed that neapia is effectively integrated into various food matrices, maintaining its smoked attributes and territorial identity in all the products developed, which demonstrates its potential to be inserted in specialized gastronomic markets.

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