Gastronomía

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Análisis comparativo de diferentes variedades de tomate para la elaboración de puré y salsas derivadas en Alex`s Pizzería y Restaurant
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Calle Naula Marco Alexander
The objective of this qualification work was to carry out a comparative study of four kidney tomato varieties to determine the most suitable for the preparation of sauces for “Alex's Pizzeria and Restaurant”. For the selection of the optimum tomato, a statistical analysis was carried out based on qualitative and quantitative studies, evaluating characteristics such as color, texture, acidity, sweetness and yield. Subsequently, four types of sauces were developed: pomodoro, BBQ and spicy, ensuring that they met the flavor profile required by the establishment. The research was framed within a descriptive design, deductive method and mixed approach. The proposals were validated by “Alex's Pizzeria and Restaurant”, meeting the restaurant's expectations and addressing the problems identified in terms of quality and standardization of sauces.
Aplicación de ahumado frío, caliente y maduración de trucha salmonada en King Smokehouse
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Daquilema Sagba Mayra Isabel; Pesantez Alvarado Lourdes Daniela
The purpose of this study is to apply hot and cold smoking and maturation of smokehouse salmon trout in the "KING SMOKEHOUSE" restaurant located in the city of Cuenca at 8-66 Coronel Guillermo Talbot Street, in front of San Sebastián Park, Ecuador. Using traditional meat products from the province of Azuay. This is due to the fact that the enclosure presents a limited application of smoking techniques in meats from Azuay such as; trout and guinea pig, this is because their focus is on products with pork meat, applying only cold smoking. Not offering other elaborations and the clients demand this type of preparations, in turn it is necessary for the strengthening and improvement of the service in the restaurant. These data were evidenced by interviewing the restaurant manager who expressed the need to offer another type of food and the acquisition of a special smoker for this type of meat pieces that are smaller, as well as through the survey applied to the customers of the enclosure who were inclined to elaborations with trout and guinea pig meats and the demand for new dishes. In this way, the relevance of this work is identified, both for the growth of the restaurant, and for the consolidation of the traditional products of the province of Azuay.
Aprovechamiento de hortalizas con menor demanda en las Ferias Agroproductoras del EDEC en Cuenca, mediante la transformación en conservas vegetales
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Godoy Ludizaca Pablo Andrés; Pérez Ochoa Juan Francisco
In this research, the vegetables that were most wasted in agroecological fairs associated with the EDEC were described, causing monetary loss to the agricultural producers. The aim of the proposal was to add value to these vegetables that were wasted by turning them into vegetable preserves that would, in turn, allow them to be preserved for a longer time. Additionally, efforts were made to socialize these preserves to gauge their level of acceptance. To determine which vegetables were the most wasted, surveys and interviews were conducted with the agricultural producers, where they indicated which vegetable represented the highest loss. From the various vegetables identified, four were found to have a higher tendency: Cabbage with a total of 100%, Lettuce with a total of 70%, Beetroot with 40%, and finally Cauliflower with a total of 35%. For each one, a proposal was developed that used them as the main ingredient. With the beetroot, a carbonated beverage based on tepache was proposed, a beef stew that allowed the use of various vegetables, the cauliflower proposal was conceived as a confit that preserved the cauliflower's color and properties, for cabbage, kimchi, a Korean fermented product was produced, and finally, the relaxing properties of lettuce were used to make an infusion. Finally, to socialize these products, surveys were conducted again, resulting in a total acceptance rate of 93.3%, with the carbonated beverage made from beetroot being the most accepted with a total of 100%, demonstrating the significant interest of the agricultural producers both in buying and making these preserves for sale. Each of these products underwent different preservation techniques as detailed in this document.
Aprovechamiento de la sobreoferta de frutas en Bulán para la elaboración de cuatro helados y dos sorbetes artesanales
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Hernández Guerrero Geovanna Elizabeth; Peláez García Josselyn Nayick
This research proposes a solution to fruit waste in Bulán parish, Paute canton, derived from the local fruit surplus, which causes economic losses to farmers and negative environmental impacts. In this context, a proposal was developed for the production of artisanal ice creams and sorbets using fruit surpluses as an alternative to reduce waste, valorize local resources, and promote food innovation. The main objective was to both design and validate recipes for artisanal ice creams made with local fruits, applying techniques that preserve their organoleptic properties. A mixed-methods approach was employed, based on field research, literature review, experimental formulation, and sensory validation through surveys and focus group tastings. Standardized formulations were created using fruits such as avocado, peach, custard apple, pear, babaco, satsuma, and tree tomato, resulting in sensorially accepted products, as well as demonstrating high consumer acceptance, in addition to a positive disposition among producers to adopt this alternative. The initiative contributes to local development by generating opportunities for rural entrepreneurship.
Aprovechamiento de la sobreproducción de frutas y vegetales en la parroquia Bulán para la elaboración de mermeladas, confituras y escabeches en un entorno sostenible
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Ávila Gordillo Erika Tatiana; Medina Ordoñez Adriana Cecilia
The research has given us very important data on the overproduction of fruit and vegetables in the canton Paute of Bulan parish, which has a very high waste rate, so it was possible to present a very high solution such as the production of jams, confitures and scarves to help extend the useful life of the products, by making mixtures between fruit and vegetables so that they can take greater use. As the objectives set out we have three jams, two confitures and four scabs in order to reduce the waste of these, carrying out a validation of the nine products to be carried out to verify whether the research carried out is viable, which resulted in the mixtures of the products made if viable and the use of fruits and plants was achieved, thus giving a new face to them, and extending their useful life.
Aprovechamiento de leche producida por la asociación Jesús del Gran Poder, para elaborar quesos hilados y emplear en elaboraciones gastronómicas
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Guamán Zambrano Mónica Fabiola; Melgar Quizhpi Carlos Augusto
As the demand for milk increases worldwide, the waste of milk grows proportionally, which affects the economy of small local producers. Therefore, the present degree project called "Use of milk produced by the association "Jesús del Gran Poder", to elaborate spun cheeses and use them in gastronomic elaborations" aims to generate a proposal through the use of the milk product produced by the association "Jesús del Gran Poder" of the Paguancay community for the elaboration of spun cheeses and its use in gastronomic processes and its use in gastronomic processes and its use in gastronomic processes. For this purpose, a methodology with a mixed, cross-sectional approach was used, with the use of documentary information techniques such as bibliographic review and paraphrasing, as well as field techniques such as participatory observation, interview and survey. As results, the tests carried out on the cheeses, presented optimal qualifications in terms of shreddability, sliceability, melting and flowing capacity, stretching and elasticity capacity, oil release and browning, which indicates that the cheeses made were of good quality. It is concluded that both the cheeses produced and their application in gastronomic elaborations are viable as long as each of the parameters is taken care of during their elaboration.
Aprovechamiento del lactosuero en tres elaboraciones aplicadas a la gastronomía
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Chacón Rivera Jocelyne Elizabeth; Morocho Naula Wiliam Rodolfo
The purpose of this research work was to take advantage of the whey that is wasted in different rural parishes and part of the urban parishes of the province of Azuay. In this province there are micro milk producers whose commercialization is done directly or in derived products elaborated empirically, to take advantage of the functionality, nutritional value of the sub product it has been proposed to make three products from whey lacto later applied to gastronomy, to complement this project a descriptive research was carried out, Experimental, with a mixed approach, qualitative, quantitative, accompanied by documentary bibliographic research techniques, all data collected directly from the field of study are integrated to obtain the most accurate results, in turn, the development of products are represented in data sheets, cost sheets, and database. The elaborated products have high nutritional value due to their components. These elaborations complement each other to give balance to the dish. The purpose of taking advantage of the wasted product is to contribute to the knowledge of the agro-producers about its reuse, since in this project, according to what happened in the experimental phase, it is demonstrated that healthy products can be made, whose information is supported by surveys applied to teachers and students of the Instituto Superior Tecnológico particular Sudamericano. Therefore, it is concluded that thanks to the functionality of the whey, it can be used to develop nutritious products that benefit health as well as contribute to the reduction of waste.
Creación de mistelas artesanales con productos autóctonos del cantón Paute, parroquia Bulán, como alternativa sustentable
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Bijay Uyaguari Johmayra Elizabeth; Chiqui Fajardo Tabata Lisseth
The main purpose of this project is the elaboration of handmade mistelas with local products from the Bulán parish, in the Paute canton, as a sustainable option that rescues ancient knowledge, promotes cultural identity and boosts the local economy. The relevance of this research lies in the recovery of native fruits, aromatic herbs with numerous others that are wasted due to the absence of value-added sales. Through a combined descriptive and transversal descriptive method, local products with potential for the production of mistelas were recognized, such as the May flower apple, the capuli, the fig, as well as plants such as lemon balm, lemon verbena and others. Ancient maceration methods, enriched with contemporary procedures, were used to produce beverages with a unique geographical identity and organoleptic characteristics. The proposal was validated through interviews, observations and laboratory tests, which facilitated the standardization of the recipes in order to evaluate their acceptance. The findings highlight the capacity of mistelas as a good that favors the economic and social growth of the community, promotes culinary tourism and enhances the sense of belonging
Creación de una guía de sopas y coladas para niños de siete a diez años con discapacidad motriz e intelectual, para el bono Joaquín Gallegos Lara del MIES
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Rodríguez Salazar Shakira Natividad; Segarra Fajardo Josué Ismael
The subject of study focuses on a guide to soups and broths for children with motor disabilities, particularly those affecting the bones, joints, and muscles. In addition to severe and profound intellectual disabilities, the aim is to support kitchen staff with the empirical knowledge presented and, in turn, to introduce new food options for parents and children. The objective is to promote nutrition for children with these conditions. To this end, information has been gathered through interviews and technical observation at the Ministry of Social and Economic Inclusion (MIES). The objective is to promote nutrition for children with these conditions, which is why information has been compiled through interviews and technical observation at the Ministry of Social and Economic Inclusion (MIES). An analytical and deductive methodology was applied to identify possible problems and focus the research topic. The aim is to contribute to the nutrition of children by training kitchen staff and possibly including the proposals presented by the project group in the menu. A satisfaction survey was conducted on the proposals presented in the guide, and it was concluded that they are suitable for consumption by children with these characteristics, except in cases that require continuous monitoring by specialists. As a result, the contribution was the development of a guide to soups and broths. Therefore, we can conclude that kitchen staff and parents say that the proposals presented along with the guide are widely accepted because a tasting was offered and a satisfaction survey was conducted, which showed that most parents, caregivers, and leaders would agree to add these foods to a child's diet and would even be interested in learning how to prepare them, reflecting their interest in the guide that helps and exemplifies processes. caregivers, and leaders would agree to add these dishes to a child's diet and would even be interested in learning how to prepare them, reflecting their interest in the guide that would help and exemplify gastronomic processes.
Desarrollo de recetario a partir de tubérculos de uso no frecuente de la Feria de Agro-productores Ecológicos de Chaguarchimbana de Cuenca
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Núñez Legña Jonathan Marcelo
The present line of research dedicated to the promotion & rescue of RTA (roots and tubers) of low consumption, these being a fundamental part of the Ecuadorian heritage, currently losing presence within the diet of today's society in the City of Cuenca, mentioning some of the aforementioned RTA are mashua, oca, achira root, Shikama, white carrot, products with a lower consumption rate than various RYA that are available in supermarkets, markets, among others. In mention of the tubers that are most frequently purchased, we find cassava, potato, its derivatives, red and yellow sweet potatoes, among others. The analysis of results based on the mixed approach within the information guidelines for the storage and validation of project performance, maintaining a qualitative-quantitative profile of the data, the selection of the mixed approach was for the exploration of data obtained sequentially. through interviews, surveys, the performance of values. The project demonstrates the use of techniques for data collection, as well as gastronomic use techniques presented for the elaboration of the project in its respective validation, obtaining results of satisfaction in mention in the distribution of knowledge of the RTA promotion of consumption the aforementioned . In conclusion, we can emphasize the knowledge imparted on low-consumption roots and tubers, demonstration of basic culinary techniques, cooking methods of each one used for the validation of this project.
Desarrollo de snack saludables a base de tubérculos andinos para mejorar la alimentación escolar en la Unidad Educativa del Milenio Manuela Garaicoa de Calderón
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Suquitana Montaño Tania Fernanda
The nutrition of children and adolescents during their academic stage represents a crucial point for their development, as well as for their school performance. In this sense, the present degree work called "Development of healthy snacks based on Andean tubers to improve school nutrition in the Millennium Educational Unit Manuela Garaicoa de Calderon" aims to improve the eating habits of students of the Millennium Educational Unit Manuela Garaicoa de Calderon through the development of a proposal of healthy snacks based on Andean tubers, in order to reduce diseases and low academic performance. For this purpose, a mixed approach methodology was used, applied research type, descriptive and cross-sectional method. As techniques for data collection, documentary techniques were applied such as literature review, field techniques such as interview and survey, by means of the validation form, and laboratory techniques such as the logbook, database and roadmap. As results, healthy snacks based on goose, white carrot and beet were obtained, which obtained a high acceptance by the collaborators of the school bar under study. Thus, it is concluded that the proposal of healthy snacks was successful, since each of their organoleptic characteristics were positively valued.
Desarrollo de una propuesta de sándwiches vegetarianos a partir de masa madre para el restaurante Libélula - Cuenca
(Instituto Tecnologico Superior Sudamericano, 2022) Martin Andrés Campoverde Espinoza
El presente trabajo se centra en el desarrollo de una propuesta de sándwiches vegetarianos, utilizando para su elaboración panes a base de masa madre, esta propuesta se realiza para el restaurante Libélula de la ciudad de Cuenca debido que se ha encontrado en este local una necesidad por renovar su carta de sándwiches para satisfacer los requerimientos de los nuevos clientes que requieren alimentos vegetarianos, el objetivo de este trabajo es conocer las necesidades de los comensales de ese restaurante y aportar una propuesta gastronómica que logre dar identidad culinaria al restaurante que actualmente ofrece solo recetas comerciales. Para llevar a cabo este trabajo se emplea la Investigación experimental y aplicada para llegar a las formulaciones correctas de las recetas propuestas, también se emplea la investigación cualicuantitativa para poder interpretar los resultados de las técnicas como la entrevista, encuesta y observación. Se usa la investigación de campo y documental para obtener información tanto primara como de autores pasados que hayan tratado temas similares a los de este trabajo, finalmente el uso de otras técnicas como fichaje y bitácoras, se emplean para registrar las cuestiones referentes a la preparación de las recetas puesto que son elementos de uso gastronómico. Este trabajo consta del desarrollo de cuatro capítulos a lo largo de los cuales se abarca el análisis del problema, el marco teórico que consiste en la revisión de términos y antecedentes de investigaciones en temas semejantes al de este trabajo, los métodos empleados en la investigación y finalmente la propuesta que consiste en la presentación de las recetas de los sándwiches, como resultado la cafetería podrá producir las recetas sugeridas, brindar un mejor servicio y logar la satisfacción del cliente e incluso atraer nuevos clientes. De este modo se demuestra que la innovación gastronómica es muy importante más aun en un restante que pertenece un establecimiento turístico donde están predispuestos a tener gran demanda de diversos gustos gastronómicos como el vegetarianismo y que es importante tratar de abarcar nuevos menús.
Desarrollo y validación gastronómica de seis postres en el restaurante Chula Birria
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Morocho González Priscila Marisol; Vázquez Martínez Matías Vicente
This study identified the limited variety of desserts at the Chula Birria restaurant, located in the city of Cuenca, through the use of surveys and technical observation. Currently, the restaurant only offers three dessert options (apple crumble, flan, and tortilla chips with ice cream), which results in an incomplete culinary experience for diners. This limitation contrasts with its extensive menu, which shows a certain lack of knowledge and interest in innovation in the dessert area, as these have remained unchanged for the last four years. As a result, low consumer demand for desserts has been detected. On this basis, the objective is to propose six desserts that integrate coherently into the restaurant's menu, with the aim of enhancing the customer's dining experience and diversifying the establishment's offerings. This project was carried out using a mixed approach, combining quantitative and qualitative techniques, as this allowed for a more specific view of the problem. The results showed that most were well received, with a tendency toward a balance between sweetness and creaminess, with the chocolate texture dessert being the highest rated in all aspects, while the red fruit dessert was the lowest rated. In conclusion, expanding the dessert offering significantly improves the dining experience, which in turn strengthens the restaurant's gastronomic culture, confirming the viability of the proposal with three dessert options for the final presentation.
Difusión de un recetario gastronómico de envueltos tradicionales de cinco parroquias del cantón Cuenca
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Puma Aucapiña Jenny Alexandra; Uyunkar Velesaca María Eduarda
The current project focuses on Ecuadorian cuisine in the city of Cuenca. To carry out this study, field research and focus groups were taken into consideration. Once the data was collected, various interviews were conducted with individuals knowledgeable about the region's typical dishes, such as quimbolitos, chumales, cuchi chaquis, tamal de sambo, and timbulos. It was discovered that these wrapped foods were traditionally prepared during the harvest season, religious festivities, or as part of each person's daily sales. Additionally, they were considered a source of energy for pilgrims undertaking long walks out of devotion. Tamal de sambo is not a common product in all families; its presence has been established over time, becoming associated with harvests. It was also revealed that different types of leaves, such as huicundo, achira, and dried corn leaves, were used to wrap the final product, imparting characteristic flavors and aromas to the dough when cooked. Furthermore, ingredients such as panela, corn flour, anise macerate, and sugarcane liquor were found to be used in the preparation of these dishes. These findings were corroborated through interviews, demonstrating that these products maintain their importance within local gastronomy. Another significant aspect was the result of the surveys, which identified that many people lacked knowledge about the different types of wrapped foods. These data strengthened the project and contributed to achieving the stated objective: the dissemination of the recipe book. The purpose of this dissemination is to provide detailed information about traditional wrapped foods and the history of each parish.
Diseñar cuatro menús de tres tiempos y seis bocaditos aplicados al salón de eventos L’Aveneu de la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) Bravo Andrade Diego José; Cabrera Salazar Carlos Rafael
The present, is a research work, aimed at the design of four three-stroke menus and six snacks for the L'Aveneu Events Room, to elaborate them, an exhaustive investigation was made first about the types of cuisine and gastronomy, since It turns out to be a very interesting and very important topic, after that an analysis of products that do not count in the event hall letter was applied, after obtaining the result we proceeded to establish several elaborations based on avant-garde cuisine, vegetarian, Ecuadorian and Mediterranean, these were socialized in the restaurant, achieving acceptance by customers.
Diseño de cinco nuevas entradas elaboradas a partir de las mermas resultantes de la cocina para el restaurante Celys Mar del Cantón Santa Rosa.
(Instituto Tecnologico Superior Sudamericano, 2022) Diana Carolina Chimbo Sánchez
El presente investigación se ha dirigido hacia una propuesta gastronómica de cinco nuevas entradas elaboradas a partir de las mermas resultantes de la cocina para el restaurante Celys Mar del Cantón Santa Rosa, primeramente, para lo cual se investigó en el campo de acción para revisar lo que se hacía con los productos resultante, acerca de los tipos de entradas que existen continuando con información sobre las mermas que producen los restaurantes incluyendo la comida típica de las costa ecuatoriana ya que todo lo mencionado es muy fundamental para el desarrollo de este trabajo de investigación a todo esto se aplicó un análisis en el restaurante de cuáles son los productos con mayor cantidad de mermas y a partir de eso se empezó a diseñar 5 nuevas estradas a partir de las mermas resultantes de la cocina de Celys Mar aprovechando al máximo la materia prima lo cual tuvo como resultado una excelente acogida por el personas del restaurante.
Diseño de elaboraciones gastronómicas creativas a base de entradas tradicionales de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) García García Pablo Mesías; Rojas Bautista Jorge Luis
This project is based on research on traditional dishes from the city of Cuenca, selecting six typical entries to present them in a creative way. The project is a support of a macro project called, "Model of Gastronomic Creative Process for culinary proposals based on traditional elaborations", which is developed jointly with teachers of the South American Institute and chefs recognized city. Extensive research was carried out on the main products and seasonings used in traditional cuisine, as well as the six productions to be used, including "mocho broth", "tamal", "puchero", "barley chagrillo", "soup of barley", "soup of noodles and "cheese beans" are typical dishes that are somewhat consumed on a daily menu or at traditional city parties.
Diseño de elaboraciones gastronómicas de vanguardia, basadas en platos fuertes típicos de Cuenca
(Instituto de Tecnologías Sudamericano, 2019) Cinthya del Rosario Alvarado Bermeo; José Luis Pacheco García
The following thesis’s objective is to study the use and validation o a creative gastronomic model compared to a traditional main course dish from Azuay and with this as our goal we formulated that following question of investigation: How to validate the feasibility of the application of a model based on creative techniques to design a gastronomic idea based on the traditional dishes from Azuay? To the satisfaction of this question, a series of processes will be developed that include the application of various avant-garde techniques, nevertheless attempting to maintain the essence of the original elaboration. The results obtained from this gastronomic proposal were given by a focal group made up by experts in the gastronomic field which demonstrated that the proposal was successful with a 90% with these results. The results from this demonstrated that the majority of the application of this model was feasible and applicable in a proposal based on a traditional elaboration, satisfying the objectives and goal of this degree work.
Diseño de manual operativo para prestadores de servicio de alimentos y bebidas en el Mirador El Calvario
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Arias Barros Ariel Edmundo
Food and beverage services (AA) are an essential element in the promotion of tourism, being the Mirador el Calvario an area of tourist interest in Cuenca, so it is important that the providers in the area offer quality products that fully comply with hygiene standards and ensure the safety of food. In this sense, the objective of this research work was to design an operations manual for food and beverage service providers at Mirador el Calvario. For which an exploratory methodology was used with a mixed approach (qualitative - quantitative), implementing the Inductive - deductive method and applying field, bibliographic and experimental/laboratory techniques; For the collection of information, a survey was applied to the service providers in order to obtain information that allowed the design of the operating manual; noting that even when suppliers acknowledge being aware of the health risks associated with the preparation of food and beverages, they do not have an operating manual to guide them; On the other hand, a proposal was developed consisting of 6 representative dishes of traditional gastronomy, which included Creole chicken broth, roast guinea pig, roast beef, mote pata, crazy dads and potato achievement, whose recipes were standardized from the establishment. of the logs, technical sheet, database and cost sheets. Concluding that through the operating manual, service providers can have a document that allows them to comply with the hygienic handling of food requirements, ensuring the quality of the final product and therefore, the satisfaction of the tourist, on the other hand, the Development of the gastronomic proposal will be essential to promote tourism in the area, ensuring the social and economic development of the residents of Mirador el Calvario.
Diseño de un maridaje para seis tipos de té, aplicados al Tea Room Telicioso de la ciudad de Cuenca, mediante el uso de productos nacionales y extranjeros
(Instituto de Tecnologías Sudamericano, 2020) Juan Fernando Ordóñez Cárdenas
The present, is a research work, aimed at creating a pairing for 6 different types of tea, for the Telicioso tea room, to prepare them, an exhaustive research about tea was first carried out, since it turned out to be a very topic interesting and of great importance, after that an organoleptic analysis of each type of tea was applied, to know their possible combinations, after obtaining the result of this technique, several elaborations based on author's cuisine will be established, these were socialized in the restaurant, getting acceptance from customers.

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