Browsing by Author "Campoverde Sandoval Billy Andrés"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Elaboración de garum vegetal fermentado con hongo aspergillius oryzae aplicado en cucúrbita poriton maxíma
    (Instituto Superior Tecnológico Particular Sudamericano, 2024) Campoverde Sandoval Billy Andrés; Maldonado Aguas Álvaro Gustavo
    The study focuses on the elaboration of a vegetal garum fermented with aspergillius oryzae fungus applied in cucúrbita máxima with the aim of addressing the lack of knowledge and time, factors that influence the problems presented by the gastronomic establishment Café Libre, in addition of introducing new flavors and culinary techniques into the local gastronomy of Cuenca, Ecuador. For the research, a mixed-method approach of qualitative and quantitative methods will be used such as making observation, interviews, surveys and group descriptions in order to understand in a better way the needs of the target audience and the technical challenges associated with the fermentation of vegetal products. This inductive experimental approach comprises several stages from direct observation of the fermentation processes to the formulation of theories to lead new researches in this field. The resulting vegetal garum will be based on the fermentation of cucúrbita máxima with the aspergillus oryzae fungus also known as Koji fungus with expectations of producing a sauce that can be used in different preparations while revalorizing and revitalizing ancestral customs to adapt them to current needs and tastes. Process optimization is key to a successful large-scale transition ensuring efficiency and quality. The vegetal garum production offers a delicious and nutritious alterative, promoting a diverse and healthy diet.