Gastronomía-Pregrado

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

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Aplicación de técnicas de conservación: almíbar, lactofermentación y confitado con base en joyapa (Macleania Rupestris)
(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2025-10-21) Guamán Simbaña, Ana Gabriela; Guamán Bautista, Jessica Maritza
Macleania rupestris, commonly joyapa, is a little-known fruit native to the Andean moorlands, but with great nutritional value and gastronomic potential. However, its commercial use is limited due to the lack of studies on its conservation and culinary applications. In this sense, the present work analyzes the organoleptic and nutritional characteristics of this fruit, as well as its viability in conservation processes through candied techniques, lactofermentation and preparation in syrup. The production methods, the chemical reactions involved and their impact on the texture, flavor and shelf life of the final product are detailed. In addition, the process involved developing various recipes that integrate the joyapa into sweet and savory preparations, a fact that highlights its versatility and potential for culinary innovation. In this way, the study seeks to promote knowledge, the appreciation of this species, its conservation and incorporation into the specialized food market.
La gastronomía ecuatoriana como opción sustentable para turistas veganos
(Universidad de Cuenca, 2025-09-12) Molina Parra, Joseline Katrina; Jaramillo Granda, Marlene del Cisne
Ecuador offers a wide variety of typical dishes that are mostly of animal origin, but due to its geographical position it allows a diverse and healthy culinary offer at the beginning of veganism, with tropical fruits and legumes typical of the area through this study traditional Ecuadorian gastronomy is proposed as a sustainable option for vegan tourists. Ecuador features a mix of indigenous and mestizo influences, allowing vegan tourists to explore unique and healthy flavors. The proposal is focused on traditional dishes which were prepared by replacing ingredients of animal origin with vegan ingredients, these recipes were subjected to a tasting of these tourists who had a great acceptance for the proposal raised in this degree work.
Desarrollo de productos con base en tubérculos nativos del Austro: Mashua (Tropaeolum tuberosum), Melloco (Ullucus tuberosus), Camote (Ipomoea batatas)
(Universidad de Cuenca, 2025-09-12) Rodas Luna, Gabriel Israel; Torres Mañay, Jorge Steven; Jaramillo Granda, Marlene del Cisne
This research explores the development of fermented products from tubers native to the Ecuadorian Austro: mashua (Tropaeolum tuberosum), melloco (Ullucus tuberosus) and sweet potato (Ipomoea batatas). Two fermentation methods were used: lactic and acetic, with the aim of transforming and revaluing these native ingredients. For lactic fermentation, salt at 2% of the weight of the product was used, and the samples were kept for 21 days at 5 °C. In acetic fermentation, vinegars were made from the juice of the tubers, to which ethanol, sugar and cider vinegar were added as a method of reinoculation, for a period of 35 days at room temperature. The products obtained – lactoferments from tubers and vinegars – were transformed into innovative products with organoleptic properties optimized for greater acceptance by the general public. As a result, kimchi and chutney preparations of tubers were developed, the latter complemented with naranjilla.
Desafíos que enfrenta la Industria alimenticia en los vuelos comerciales de pasajeros, de las aerolíneas Avianca y Latam, iniciados en el aeropuerto de Quito- Ecuador, con relación a la sostenibilidad alimentaria.
(Universidad de Cuenca, 2025-09-12) Rodríguez León, Vivian Anahí; Mesias Medina, Darwin Ariel; Barzallo Neira, Andrea Cristina
This thesis addresses the challenges faced by the food industry in commercial passenger flights, with a specific focus on Avianca and LATAM Airlines airlines on routes initiated from Mariscal Sucre International Airport in Quito, Ecuador. The study focuses on the food sustainability of the food and beverage service on board, considering the environmental impact of single-use packaging, waste management, traceability of the products served and compliance with good practices. From a gastronomic perspective, it is recognized that in-flight food not only fulfills a nutritional function, but is also part of the passenger’s overall experience, and therefore must be evaluated in terms of taste, technique and presentation. The research was developed through documentary analysis and indirect observation, complemented with a practical proposal: the design of two sustainable pilot menus designed for commercial aviation that can be applied to business class and commercial class. These preparations incorporate local ingredients from Ecuador, viable preservation techniques for aerial catering, and compostable packaging made with materials such as corn starch and wheat bagasse. The menus were presented to a group of three professors from the University of Cuenca, who evaluated aspects such as the flavor, presentation and functionality of the packaging with a simulated context, which helped us to verify the feasibility of the proposal without seeking direct commercial purposes. This study analyzes menus from an academic and gastronomic perspective, considering criteria such as adequate portions, nutritional balance, cultural identity, appropriate catering techniques and adaptation to the logistical context of aviation. The proposal prepared is adaptable to other airlines in the region and constitutes a replicable model that promotes innovation, sustainability and appreciation of Ecuadorian gastronomy in the air environment.
Exploración de Técnicas de Fermentación para la Innovación de Productos de Confitería con Ingredientes Ecuatorianos
(Universidad de Cuenca, 2025-09-12) Alvarez Mejía, Diana Monserrath; Orellana Cueva, Sofía Valentina; Iñiguez Sánchez, Maricruz Fernanda
The research analyzes how the fermentation of native Ecuadorian ingredients (taxo, chamburo, uvilla and tree tomato) transforms flavors and textures in confectionery, promoting innovation and differentiation. The general objective was to evaluate the feasibility of applying fermentative techniques in marshmallows, gummies, candies and chocolates. Three specific objectives were defined: to identify suitable fermentation methods to enhance organoleptic attributes; apply these techniques in selected recipes; and to evaluate sensory response using hedonic scales and qualitative questions under an informed test. The methodology combined a bibliographic review in specialized databases and an experimental phase of formulation and adjustment of six prototypes: lemon verbena and tree tomato marshmallows; tree tomato gummies; uvilla candies; and chamburo and taxo chocolates. A panel of experts in gastronomy, fermentation and consumers evaluated appearance, aroma, texture, taste and global acceptance. By means of the paired Wilcoxon test, significant decreases were identified in lemon verbena marshmallow (texture Δ –2.25; p=.012; flavor Δ –1.50; p=.035; acceptance Δ –1.88; p=.041) and tree tomato gummy in all attributes (Δ –2.25 to –3.13; p≤.016). Tree tomato marshmallow showed a reduction in flavor (Δ –1.50; p=.028). The uvilla candies and the taxo bonbon presented moderate variations that were not significant; chamburo bonbon showed a slight improvement (Δ +0.25; p≥.375). It is concluded that fermentation significantly modifies the sensory qualities and, if technically managed, can enrich the Ecuadorian confectionery offer, reinforce its local.
Papa China (Colocasia esculenta (L.) Schott): un análisis como alternativa vegana a los productos lácteos
(Universidad de Cuenca, 2025-09-12) Rodriguez Hidalgo, Jennifer Marilyn; Rodríguez Bermejo, Katherine Dayanna; Iñiguez Sánchez, Maricruz Fernanda
This study aims to analyze the use of the Taro root (Colocasia esculenta (L.) Schott) as a vegan alternative to dairy products. The research has a mixed approach, with a descriptive and cross-sectional experimental design. During the experimental process, three prototypes of vegan dairy products were made: cheese, milk and yogurt based on the taro root. These products were subjected to a hedonic sensory evaluation, in which quantitative data were collected through acceptance scales, and qualitative data through open questions. The evaluation was applied to a non-probabilistic sample for convenience. The results allowed us to identify the level of acceptance of each vegetable alternative presented. As the main conclusion, it was established that vegan cheese was the product with the greatest acceptance, in all organoleptic aspects of aroma, appearance, texture and flavor. This work demonstrates the potential of the taro root as an innovative, accessible, nutritious and functional ingredient with great viability for the development of sustainable foods and contributes to the diversification of plant-based options in the current market.
Análisis de las estrategias de marketing aplicadas en los restaurantes mejor posicionados en Cuenca, Ecuador, durante el período 2020-2024
(Universidad de Cuenca, 2025-09-12) Cabrera Balarezo, Daniela Salomé; Iñiguez Márquez, Gustavo Eduardo
This research analyzes the marketing strategies implemented by the best-positioned restaurants in the city of Cuenca, Ecuador, during the period 2020–2024. Under a qualitative approach, four outstanding establishments were selected, considering criteria such as the level of engagement on social networks, ratings on TripAdvisor, business trajectory and awards obtained. Through structured interviews with the managers of these restaurants, the marketing practices used were identified and their perceived effectiveness was evaluated. The results show that the most successful strategies are not based on massive advertising investments, but on the creation of memorable experiences, the authenticity of the gastronomic proposal and positioning through word-of-mouth marketing. BTL (Below The Line) strategies predominate, focused on personalized attention, environment design and emotional connection with the client. Although digital marketing is valued and applied by some establishments, others opt for a discreet digital presence or focused on alternative channels. Collaborations with influencers and loyalty programs are implemented selectively, privileging consistency with the brand identity. It is concluded that the success of these restaurants lies in their ability to connect with customers from an emotional and experiential proposal, generating valid recommendations and lasting relationships with the brand.
Desarrollo de pan nutritivo de masa madre sin gluten a base de Quinua (Chenopodium quinua) y Chía (Salvia Hispánica), con hidrocoloides para optimizar sus propiedades organolépticas
(Universidad de Cuenca, 2025-09-12) Murillo Patiño, Paola Cristina; Villavicencio Jimbo, David Esteban; Pacheco Salazar, Vicente Guillermo
This project focuses on the development of gluten-free sourdough bread, using pseudocereals such as quinoa and chia, in combination with hydrocolloids, to improve both its nutritional value and organoleptic properties. The growing demand for gluten-free products has increased interest in bread, a staple food due to its accessibility, versatility, and cultural significance. However, replicating the structure and sensory characteristics of traditional gluten-free bread represents a considerable technical challenge. Thus, pseudocereals represent a promising alternative due to their high nutritional profile. Sourdough fermentation was implemented as a strategy to optimize flavor, texture, and digestibility of the final product. Furthermore, hydrocolloids such as xanthan gum and transglutaminase were instrumental in compensating for the absence of gluten, providing viscoelastic properties to the dough. Through an iterative process of formulation, testing, and adjustments, several bread recipes were developed and optimized using different combinations of flours and hydrocolloids. The need to mitigate certain organoleptically unfavorable notes associated with psyllium and some flours was also addressed through the use of aromatic ingredients and flavor balancing strategies. This work integrates practical experimentation with scientific foundations for the development of a functional and nutritionally enriched food product. This contributes to the development of gluten-free bakery products by proposing innovative alternatives that prioritize both health and sensory acceptance, and demonstrates the potential of new ingredients that respond to diverse needs.
Impacto de ingredientes funcionales en panadería: una revisión sistemática de la literatura
(Universidad de Cuenca, 2025-09-11) Guazhambo Guanga, Bryan Steven; Iñiguez Sánchez, Maricruz Fernanda
This study presents a Systematic Literature Review (SLR) on the impact of functional ingredients in bakery products, developed under the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) protocol. The analysis was based on a final selection of thirty scientific articles obtained from international databases and reviewed in full. The main objective was to analyze how these ingredients influence the nutritional and sensory properties of bread, without negatively affecting basic production processes such as kneading, fermentation, and baking. The results show that ingredients such as dietary fiber, vegetable proteins, antioxidant compounds, and hydrocolloids can improve the nutritional profile, extend shelf life, and maintain or even optimize the sensory quality of the product when used at appropriate concentrations. Furthermore, important gaps in the literature were identified, such as the scarcity of clinical studies, the lack of methodological standardization, and the limited attention to industrial feasibility. The study highlights the need for more applied and multidisciplinary research that contributes to the development of functional, healthy, and technically viable bakery products, integrating both nutritional and technological perspectives.
Desarrollo de recetas de dulces alternativos: gomitas sin azúcar con base en la planta de insulina (Costus igneus) y su efecto en el nivel de glucosa en la sangre de jóvenes entre 20 a 25 años de edad de la Universidad de Cuenca
(Universidad de Cuenca, 2025-09-10) Bravo Bravo, María de los Angeles; Maldonado Villalta, Doménica Marcela; Delgado Oleas, Nancy Karla
The purpose of this degree work was to develop gummies without refined sugar using extract of the insulin plant (Costus igneus) and to evaluate its influence on the blood glucose levels of young people aged 20 to 25 years from the University of Cuenca. The research used a qualitative observational approach with a descriptive-experimental scope and cross-sectional section. Initially, an exhaustive literature search was conducted, followed by the development of gummies enriched with Costus igneus extract. Subsequently, a controlled experimental study was carried out with convenience sampling. The experimental group consumed one gummy daily for seven days, while glucose measurements were taken at three key times: the first day before and after ingesting the gummy, and again at the end of the consumption period. The Accu-Chek device was used for these measurements. In addition, the organoleptic characteristics of the product, such as taste and texture, were evaluated through surveys qualified with the Likert scale. This approach made it possible to analyze both the impact of regular consumption of the gummies on glucose levels and the acceptance of the product by the participants. The results obtained provide a basis for future research focused on the optimization of the product and its potential application as a food supplement in the control of blood glucose. This work combines a scientific approach with innovation in functional foods.
Aplicación de técnicas de innovación en repostería con base en siglalón (Vasconcellea pubescens)
(Universidad de Cuenca, 2025-09-10) Bueno Miguitama, Daniela Estefanía; Remache Llivichuzhca, Jessica Maribel; Guamán Bautista, Jessica Maritza
This work focuses on the use of the siglalón (Vasconcellea pubescens) for the development of recipes in the confectionery area, for which four innovative techniques were applied, such as: impregnation, gelling, dehydration and maceration. Initially, a previous investigation of the product was carried out, such as the physical and organoleptic characteristics and nutritional value. For the evaluation of the recipes prepared, a sensory tasting panel was held for experts in gastronomy, in addition, each attendee filled out a survey for the respective evaluation of the results obtained with the implementation of the techniques in the desserts. The results show good acceptance of the siglalón (Vasconcellea pubescens) with the use of techniques in the preparation of recipes, which opens a wide range in which this fruit can be used. However, it is recommended to be cautious with the enzyme (Cysteine protease) present in the siglalón since this enzyme, if not well treated, can alter the result of the products. This research highlights the potential of the siglalón in confectionery, making it a versatile ingredient for the development of innovative products. This study is expected to serve as inspiration to explore and revalue local fruits such as the siglalón, which are often left aside and forgotten, thus promoting their inclusion and use.
Exploración de formas innovadoras de consumo de hierbas adaptógenas: Espirulina (spirulina ), Albahaca Morada (Ocimum tenuiflorum) y Ashwagandha ( Withania somnífero) en productos alimenticios
(Universidad de Cuenca, 2025-09-10) Unigarro Orellana, Erika Samantha; Pinto Alvarez, Ana Belen; Hidalgo Nickel, Amanita Torcasa
Adaptogenic herbs such as purple basil (Ocimum tenuiflorum), spirulina (Spirulina) and ashwagandha (Withania somnifera) have been scarcely valued within the Ecuadorian gastronomic context, despite their nutritional and functional properties. Its use has been mainly limited to the pharmaceutical field, which has restricted its incorporation into food proposals. The present work proposes the development of innovative gastronomic products that integrate these herbs in their most common forms, such as powder and fresh plant, with the aim of revaluing their potential within contemporary cuisine. To this end, a theoretical study was carried out on its general, nutritional and organoleptic characteristics, complemented by technical tests that allowed to evaluate its behavior against various cooking techniques, trying to minimize the loss of its bioactive compounds. Based on these evaluations, combinations were formulated with natural ingredients of high sensory acceptability, which allowed the development of functional recipes in the categories of snacks, desserts and beverages. These preparations were subjected to sensory evaluation through a tasting panel, evidencing a high level of acceptance in terms of flavor, aroma, color, presentation and integration of the herbs, which evidences the viability of this proposal as a healthy, functional alternative that is easy to incorporate into a daily diet.
Uso de la Fermentación de la Chicha de Jora como Método para Ablandar y Desnaturalizar Carne de Res y Pescado
(Universidad de Cuenca, 2025-09-10) Guachichulca Guarango, Gustavo José; Sánchez Verdezoto, Emily Mabel; Guamán Bautista, Jessica Maritza
Chicha de jora is a fermented drink that, thanks to its yeasts and enzymes, contributes to the tenderization and denaturation of meat. This process allows for better final cooking and intensifies the flavor of the preparations. Marinating times are crucial, so the meats and fish were exposed to different periods to observe the changes in texture and flavor, and to obtain a representative sample to evaluate the impact of the marinade. During the research, the meat was subjected to three different marinating periods, always considering that chicha de jora was the main component of the process. To achieve the desired results, chicha was prepared in various ways until a more vinegary version was obtained, since a more acidic pH was required to enhance the marinating effect. Before exposing chicha to proteins, tests were carried out to determine its acidity. These tests made it possible to select the optimal preparation through an evaluation panel, in which several sensory and technical-scientific criteria were analyzed. The selected chicha had a pH of 3.64, and it was with this that the marinating stage was carried out. The results obtained were varied. Overall, significant improvements were observed in the flavor of the preparations; however, the texture varied considerably depending on the type of meat or fish used. As a result, a gastronomic proposal was developed in which all the preparations fuse different techniques and cuisines from around the world, integrating chicha de jora as the main element. This drink, traditional from our country, proved to be extremely versatile. However, due to the lack of specific research, not all of its applications in contemporary cuisine are yet fully understood.
Aplicación de cera de abeja en la maduración de carne de res (Bos taurus), cerdo (Sus scrofa domesticus) y cordero (Ovis orientalis aries)
(Universidad de Cuenca, 2025-09-10) Espinoza Vásconez, Emilio Sebastián; Cajamarca Baculima, Danny Alexander; Molina Díaz, María Augusta
The main objective of this titration study was to evaluate the use of beeswax as an alternative method for aging beef (Bos taurus), pork (Suscrofa domesticus), and lamb (Ovis orientalis aries). Through experimentation, different aging times (7, 15, and 28 days) were applied to observe changes in organoleptic properties: texture, flavor, odor, and color. The meats were coated with layers of molten beeswax, acting as a protective barrier that allowed for controlled aging, reducing contact with oxygen and moisture loss. The study compared the effectiveness of this method with traditional techniques such as salting and vacuum packaging. Physicochemical parameters such as pH, water retention capacity, and lipid oxidation were analyzed, as well as sensory evaluations performed by experts. The results demonstrated that beeswax allowed for adequate preservation of the meats, maintaining their color and improving their texture without compromising their food safety. It was concluded that this method is especially effective for beef up to 28 days, for lamb up to 15 days, and for pork for shorter periods of 7 days, due to its greater sensitivity to oxidation. Beeswax was presented as a natural and sustainable alternative for meat aging.
Aplicación de técnicas culinarias con base en el SCOBY (Medusomyces gisevii) para el desarrollo de preparaciones gastronómicas
(Universidad de Cuenca, 2025-09-10) Guachún Arévalo, Juan Daniel; Molina Díaz, María Augusta
This research addresses the culinary techniques that can be applied to the SCOBY product, which is trending due to its versatility and nutritional role in daily diets. The objective of the research is to thoroughly understand all the characteristics of the SCOBY product. To this end, the research will reveal everything related to organoleptic characteristics such as flavor, color, smell, texture, as well as preservation methods, among which refrigeration, freezing, and dehydration stand out, which guarantee storage for later use. Furthermore, all the culinary techniques applicable to the product are broken down, such as fermentation, marinating, and basic and advanced cooking methods that have been developed throughout the process. Finally, the different culinary techniques applicable to both signature recipes and deconstructions of gastronomic dishes are described. A pairing with traditional and modern ingredients was also performed. Throughout the investigation, product data sheets, elaborate processes with photographic evidence, and, above all, information based on background information may be found. This is intended to ensure veracity within the investigative process.
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 fermentos con base en kombucha y kéfir con frutas ecuatorianas en la elaboración de helados
(Universidad de Cuenca, 2025-09-09) Collaguazo Hurtado, Odalys Nicole; Gahuancela Paredes, Odalis Daniela; Vanegas Jácome, David Enrique
Fermented foods have been staples of several global cuisines, and are gaining recognition for their potential health benefits and culinary versatility. Although food fermentation has been used for thousands of years, its benefits as potential nutraceuticals and gastronomic characteristics are relatively poorly understood. This project seeks to develop ice cream from kombucha ferments, water kefir and milk kefir that provide sensory profiles, with Ecuadorian fruits that promote gastronomic innovation. Through experimentation, ice cream bases were formulated from tree tomato (Solanum betaceum), naranjilla (Solanum quitoense), blackberry (Rubus ulmifolius), guava (Psidium guajava) and sapote (Pouteria sapota), to be applied to the three ferments in use, in order to preserve the sensory quality of the ferments and fruits. All processes were developed with good hygiene and food safety practices. The work was carried out in four stages: recipe development, fermentation, production, and acceptance evaluation. Milk and blackberry kefir ice cream had more favorable reception due to its excellence in sensory terms, on the other hand, kombucha and naranjilla ice cream was the least popular. The results obtained highlight the need to make some adjustments in the application of the ferments, in addition to the fact that, in processes such as fermentation and recipe formulation, the viability of the use of ferments in ice cream for the ice cream market was observed, contributing to a wide arsenal of flavor nuances, without altering the characteristics of an ice cream.
Desarrollo de un garum con base en trucha (Oncorhynchus Mykiss) y especias locales del Ecosistema Andino del Cajas, Azuay-Ecuador
(Universidad de Cuenca, 2025-09-09) Quiros Armijos, Javier Alejandro; Vargas Vázquez, Daniel Fernando; Jaramillo Granda, Marlene del Cisne
The present work focuses on the development of organic edible dyes from plants grown in the province of Azuay such as bougainvillea, violets, mortiño and amaranth, with application in signature desserts. The study proposes a proprietary extraction process, based on the dehydration, pulverization and reactivation of the pigments in an aqueous medium at 50 °C, followed by a conciness by bain-marie at 45 °C. Through sensory evaluations, properties such as chromatic intensity, thermal stability and color uniformity in food preparations were analyzed, confirming their effectiveness in the area of confectionery. This research not only promotes innovation in local gastronomy, but also contributes to the strengthening of sustainable culinary practices, the revaluation of the plant biodiversity of Azuay and the creation of natural alternatives to the use of synthetic dyes.
Técnicas Vanguardistas: Liofilización, Caramelización y Criogenización en hojas de Eucalipto (Corymbia citriodora), Malva (Malva sylvestris) y Canela (Cinnamomum verum)
(Universidad de Cuenca, 2025-09-09) Aucapiña Peralta, Jenny Maribel; Sandoval Lozano, Darwin Fabián
The eucalyptus leaves (Corymbia citriodora), mallow (Malva sylvestris) and cinnamon (Cinnamomum verum) are not recognized in contemporary gastronomy, however, they have sensory, organoleptic and physicochemical properties that are important to highlight. The experimental process included specific procedures adapted to the conditions of Cuenca - Ecuador, such as the modification of caramelization at controlled temperatures and the use of liquid nitrogen for cryogenics and freeze-drying, allowing the preservation of characteristic aromas, textures and flavors. An organoleptic analysis was carried out to determine the sensory profiles of the treated leaves, highlighting that the freeze-drying process enhanced intense herbaceous aromas, while caramelization provided toasted and sweet notes, thus expanding the possibilities of use in different gastronomic proposals. Based on these results, gastronomic development charts were made that support the potential for incorporating these leaves into different types of dishes. The research shows that the techniques applied improve conservation and enhance organoleptic properties, in line with the trend of incorporating natural and sustainable ingredients in modern gastronomy. This study contributes to the growing integration of technological processes in the production of culinary inputs, innovation and sustainability in gastronomy.
Interpretación del arte ecuatoriano a través de la repostería: desarrollo de postres de autor basados en las técnicas y estilos de Gonzalo Endara, Eduardo Kingman y Diógenes Paredes
(Universidad de Cuenca, 2025-09-09) Castillo Molina, Melany Johanna; Iñiguez Sánchez, Maricruz Fernanda
This research explores the relationship between Ecuadorian art and gastronomy through the creation of signature desserts inspired by the works of Gonzalo Endara Crow, Eduardo Kingman, and Diógenes Paredes. The objective was to visually and symbolically reinterpret the styles of these artists using contemporary pastry techniques and local products. A qualitative methodology was used, including documentary research, visual and iconographic analysis, and a sensory evaluation of the final proposals. Based on the symbolic study of the selected works, three conceptual desserts were designed that sought to reflect the aesthetics, emotions, and discourses present in each painting. The sensory evaluation was conducted by a panel composed of a pastry chef, an art expert, and a general consumer. The results showed high acceptance regarding the desserts' flavor, presentation, and conceptual coherence. Among the most relevant findings is the possibility of translating visual language into gastronomic language, generating sensory experiences that integrate artistic, cultural, and emotional aspects. The conclusion is that gastronomy, when oriented from a cultural and symbolic perspective, can become an expressive medium that strengthens intangible heritage and promotes new forms of dialogue between disciplines. This proposal opens avenues for interdisciplinary creation, reaffirming the potential of cuisine as a vehicle for aesthetic expression and identity.

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