Gastronomía-Pregrado
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Item Elaboración de pan masa madre a partir de prefermentos de piña (Ananas comosus), manzana (Malus domestica) y uva (Vitis vinifera)(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-03-06) Parra Matute, Javier Eduardo; Carpio Álvarez, Santiago DomingoThe proposal for the production of sourdough bread from fruit preferments focused on the preparation and use of preferments of the following fruits: pineapple (Ananas comosus), apple (Malus domestica) and grape (Vitis vinifera), which in addition to Saccharomyces cerevisiae, provide yeasts such as Kloeckera spp., Brettanomyces spp. and Torulaspora delbrueckii. which give pleasant sensory characteristics to bread in its flavor, aroma, texture, crumb, resilience and appearance (crust). Two methods of preparing preferments were used: blending and macerating. Wholemeal flour was used to enhance the growth of the yeasts, in a controlled fermentation process, evaluating parameters such as pH, texture and growth of the sourdough, to finally make the breads and proceed with their evaluation. The maceration technique turned out to be more stable and effective than the smoothie, which presented problems in the finished breads that presented a less homogeneous texture and lower quality in the organoleptic characteristics. The sensory results showed that bread with macerated fruit preferments had a better performance in flavor, aroma, texture and crumb, and a lower performance in resilience and appearance (crust) in the case of the liquefied pineapple preferment, compared to bread made with traditional sourdough and with each other. The study highlights that the use of fruit preferments improves the sensory quality of bread and opens up new opportunities for innovation in artisanal baking.Item Elaboración de bebidas probióticas con fermentos de kéfir de agua (tibicos) y con base en frutos nativos del Ecuador: Guanábana (Annona muricata), Taxo (Passiflora tripartita) y Mora (Rubus fruticosus)(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-03-05) Jarro Calle, Denis Roberto; Guamán Bautista, Jessica MaritzaThis intervention project entitled "Elaboration of probiotic drinks with water kefir ferments and based on native fruits of Ecuador: Soursop (Annona muricata), Taxo (Passiflora tripartita) and Blackberry (Rubus fruticosus)" is focused on analyzing the fermentation of probiotic drinks based on water kefir with Ecuadorian fruits, in order to show the health benefits and their acceptability in people's tastes. Within this study, the level of fermentation with different ranges of brix degrees and its influence on carbonation-fermentation and sensory profiles are analyzed. The development of probiotic drinks is carried out from water kefir or also known as tíbicos, these are granules composed of nodules of complex microbiological systems capable of harboring yeasts and bacteria, with which a culture broth resulting from this fermentation is generated, this mother culture is known as a probiotic drink due to its large number of beneficial microorganisms for health, In addition, pasteurization was studied as a preservation method and its change of gustatory-olfactory profiles after this application and its subsequent carbonation under pressure. The acceptability of these beverages was guided by surveys using descriptive and numerical rating scales, thus seeking to know the sensory profiles according to the type of fruit, amount of sucrose present in fermentation and organoleptic profiles of the beverages. It is also necessary to expose the techniques used for the fermentation and storage of probiotic drinks. Finally, a statistical count of the values provided by the participants of the surveys was carried out, to reach the conclusion of the lack of gastronomic knowledge in fermentation, in addition to ignorance about the benefits that these preparations offer to the body.Item Aplicación de Sacha Inchi (Plukenetia Volubilis) para la elaboración de un recetario gourmet(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-03-04) Salto Zhindon, Pablo David; Abad Vicuña, Guido EstebanThe main objective of this study is to apply sacha Inchi in the preparation of a gourmet recipe book. To achieve this objective, the specific objectives were set and it was planned to assess its nutritional, organoleptic and cultural potential; identify appropriate cooking techniques; and design creative and functional gastronomic proposals. In addition, sacha Inchi was analyzed from a comprehensive perspective, highlighting its high content of omega 3, antioxidants and proteins. These properties make it a functional ingredient with great projection in healthy cooking. As for its sensory characteristics, nutty notes and a crunchy texture were identified that make it versatile for multiple applications, from appetizers to desserts. Preparation techniques such as roasting, cold pressing, use of residual flour and microencapsulation of the oil were selected. These were applied in recipes evaluated through technical sheets, interviews and tasting. The result was a gourmet recipe book that includes dishes designed to enhance the flavor, aroma and texture of Sacha Inchi, from an innovative perspective. The tasting, evaluated by Likert scale, revealed that most of the dishes were rated as "very pleasant". However, suggestions were received such as reducing the invasive aroma, lowering the acidity and moderating the amount of Sacha Inchi in certain recipes. The interviews concluded with a call to rescue native ingredients and encourage experimentation as a way to strengthen local gastronomy. Chefs are invited to adopt an open and creative vision, promoting sustainable, modern and culturally rooted proposals.Item Aplicación de la enzima transglutaminasa a productos cárnicos andinos: cuy (Cavia porcellus), pato (Anas platyrhynchos) y cordero (Ovis orientalis aries)(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-03-03) Chalco Montalvan, Robert Santiago; Sacta Bacuilima, Iván Alexander; Vintimilla Álvarez, María CeciliaThis work was carried out with the aim of evaluating the use of transglutaminase in non-traditional meat products such as: guinea pig (Cavia porcellus), duck (Anas platyrhynchos) and lamb (Ovis orientalis aries), in order to develop restructured meat products. Considering that, although these meats have high nutritional and cultural value, they are not yet available in innovative presentations within the market, which represents an opportunity for gastronomic development. Transglutaminase is an enzyme that binds proteins through bonds between glutamine and lysine, allowing meat products with better texture, cohesion and stability to be obtained without resorting to artificial additives. In this study, the enzyme was applied by dissolution in water and its incorporation into the meats was carried out using the controlled low temperature cooking technique with a equipment called sous vide, which keeps the temperature constant throughout the procedure, thus optimizing the enzymatic action. The treated samples were evaluated by a diverse pilot group, which analyzed attributes such as taste, color, and texture through a structured survey. The results indicated that transglutaminase has a greater impact on improving texture, especially in lamb and guinea pig, while the effects on taste and color were perceived as minimal by most respondents. These findings allow us to validate the use of this enzyme as an effective tool to innovate meat products. In the future, its application may benefit entrepreneurs, chefs and producers who wish to offer sustainable, higher quality and less wasteful options in the food industry.Item Desarrollo de recetas y maridaje con base en chocolate (Theobroma cacao), Maní (Arachis hypogaea), banano (Musa paradisiaca) y Eugenia (Syzygium paniculatum)(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-03-03) Soto Barrionuevo, Valeria Nicolle; Molina Díaz, María AugustaThis research focuses on the development of a line of gourmet desserts made from representative ingredients of Ecuador: banana (Musa paradisiaca), chocolate (Theobroma cacao), peanut (Arachis hypogaea) and eugenia (Syzygium paniculatum). The main objective was to design innovative combinations using pairing techniques by similarity and contrast, in order to enhance the diner's sensory experience. A qualitative methodology with an exploratory approach was applied, including sensory analyses carried out by experts in confectionery, oenology and the general public. The study integrated a creative process in the formulation of desserts and their respective sensory evaluation, considering aspects such as texture, harmony, intensity of flavor and emotional perception. The results highlighted that the most successful combination was the rose cake with eugenia compote and Chardonnay Sake, due to its harmony and freshness. In contrast, the eugenia tartlet with Merlot was the least valued for the lack of sensory balance. This project highlights the value of pairing as a creative and technical tool in contemporary gastronomy, especially in the revaluation of local products. It also provides a cultural and symbolic perspective on the relationship between indigenous ingredients and carefully selected drinks.Item Propuesta gastronómica basada en el movimiento Real Food con Productos de IV Gama(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-01-26) Pelaez Pizarro, Estefanía Jacqueline; Sandoval Lozano, Darwin FabiánThis Gastronomy degree work addressed the need to offer a viable and healthy alternative to the massive consumption of ultra-processed foods. The research aimed to develop a Gastronomic Proposal that would adjust to the modern demand for speed with nutritional quality. First, the study focused on integrating the Real Food movement (promoting minimally processed food) with the operational efficiency of fresh-cut products (ready-to-use fresh vegetables). Trends were analyzed and culinary techniques that guarantee maximum nutrient conservation were approved. But, when analyzed in the local context (Ecuador) it revealed that the most superior and viable approach was not Real Food, but Food Sovereignty. This change in perspective made it possible to see beyond individual choice, ensuring the sustainability and ethical impact of the project. Food sovereignty was the key focus, to strengthen the proposal by requiring that ingredients be products of local food heritage. This ensured economic viability by supporting small producers, environmental sustainability and the cultural rescue of gastronomic identity. The main conclusion of the thesis is that the success model is an integrated fusion: fresh-cut technology is used to process and optimize the real ingredients of the food heritage, creating fast dishes with flavor, healthy, nutritious and of high cultural value. This proposal is therefore a practical solution that respects the territory and culinary tradition.Item Elaboración de una cerveza de baja graduación alcohólica estilo belga "Trappist Single" destinada al restaurante Lacraft(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2026-01-08) Sarmiento Gómez, David Alexander; Espinoza Figueroa, Freddy EdgarThis research presents a comprehensive proposal for the development of a low-alcohol Belgian-style Trappist Single craft beer intended for the restaurant Lacraft Beer Garden in Cuenca, Ecuador. The study addressed three fundamental components: the technical formulation of the recipe, the sensory evaluation of the product, and the analysis of its commercial feasibility. A standardized recipe was developed based on technical-gastronomic principles and the physicochemical parameters characteristic of the style, incorporating controlled processes of mashing, boiling, fermentation, and maturation. Subsequently, a tasting panel composed of nine evaluators was applied, and the results showed high acceptance regarding the beer’s aromatic, gustatory, and visual profile. Finally, the economic analysis determined that the production of the Trappist Single is commercially viable, with a competitive unit cost and a favorable profit margin for its commercialization in the local market. Overall, the findings demonstrate that the integration of technical, sensory, and economic processes allows the development of a viable and contextually relevant product aligned with the growth of the craft beer sector in Cuenca.Item Rituales andinos ecuatorianos: Pawkar Raymi, Inti Raymi, Kulla Raymi y Kapak Raymi y su relación con la gastronomía(Universidad de Cuenca. Facultad de Ciencias de la Hospitalidad, 2025-12-10) Castillo Cueva, Luiza Liliana; Nieves Quituisaca, Christian Rubén; Jaramillo Granda, Marlene del CisneThe research herein aims to understand the relationship between Ecuadorian Andean rituals, specifically Pawkar Raymi, Inti Raymi, Killa Raymi and Kapak Raymi, and traditional Andean gastronomy, taking as a background the indigenous worldview of the Ecuadorian Sierra. To this end, the study is based on a fundamentally qualitative methodological approach that is combined with a bibliographic review approach, the use of which allows us to identify that food and its preparation are an essential part of Andean rituality, since they are linked to symbolic elements, agricultural cycles and community practices. Through the approach of Andean rituality and worldview, the products of the Andean chakra and the meaning of traditional Andean gastronomy, the research concludes that this type of gastronomy is not only food, but also a means that allows preserving and transmitting the cultural identity of the Andean peoples. Finally, it is observed that Andean gastronomic traditions and practices have an important potential to be projected into the future, both in community contexts and in urban and tourist spaces.Item 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 MaritzaMacleania 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.Item La gastronomía ecuatoriana como opción sustentable para turistas veganos(Universidad de Cuenca, 2025-09-12) Molina Parra, Joseline Katrina; Jaramillo Granda, Marlene del CisneEcuador 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.Item 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 CisneThis 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.Item 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 CristinaThis 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.Item 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 FernandaThe 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.Item 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 FernandaThis 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.Item 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 EduardoThis 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.Item 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 GuillermoThis 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.Item 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 FernandaThis 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.Item 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 KarlaThe 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.Item 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 MaritzaThis 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.Item 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 TorcasaAdaptogenic 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.