Browsing by Author "Capelo Ramírez Daniela Alexandra"

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    Elaboración de panes de masa madre con fermentación espontánea para incentivar el consumo en los adultos mayores del Centro Gerontológico Casa del adulto mayor Yanuncay de Cuenca
    (Instituto Superior Tecnológico Particular Sudamericano, 2025) Capelo Ramírez Daniela Alexandra; Ramón Carrión Paulina Fernanda
    This research focuses on the development of sourdough breads through spontaneous fermentation, identifying a limited acceptance and knowledge of this type of product in the population. The problem lies in the low consumption of healthy alternatives, since industrial breads with poor organoleptic properties predominate. The main objective is to promote the consumption of sourdough bread among older adults, highlighting its digestive benefits and nutritional properties. The methodology adopted has a mixed approach, integrating interviews, surveys and technical observation, which facilitates the creation of varied bread formulations with different proportions of flours, incorporation of seeds and adjusted fermentation times. In addition, the rheological properties of the doughs will be evaluated and a sensory evaluation will be carried out using hedonic scales, with the participation of older adults. The instruments include surveys to determine preferences and nutritional needs, together with specific tools for sensory evaluation, promoting healthier eating habits within this group. The results obtained confirm the hypothesis that these products can promote a more balanced diet and improve the quality of life, especially in vulnerable populations such as the elderly. In conclusion, the various products developed obtained a high acceptance in the field of study, which reinforces their potential as a healthy alternative.