Propuesta de cinco postres de autor a base de productos ecuatorianos para el restaurante “Corvel” de la ciudad de Paute
| dc.contributor.author | Jonnathan Fabricio Yunga Llivigañay | |
| dc.date.accessioned | 2025-09-03T00:07:36Z | |
| dc.date.available | 2025-09-03T00:07:36Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The objective of this work is to design an innovation confectionery recipe book based on Ecuadorian products, as a contribution to local cuisine. To achieve this objective, it was essential to conduct a research of the products, studying their flavor, texture, color, duration, as well as their organoleptic characteristics, in addition to developing new innovative techniques based on the creation and presentation of desserts, considering the current one’s pastry trends. Likewise, each of the fruits selected for the respective tests of creation of new dessert recipes was recognized and analyzed. For this, exploratory, experimental and quantitative methods were used, as well as techniques of documentary bibliographic research and observation. As a result of this study, an innovative pastry proposal based on selected Ecuadorian products was obtained, describing its manufacturing process and its subsequent presentation. | |
| dc.identifier.citation | Yunga Llivigañay, J. (2019). Propuesta de cinco postres de autor a base de productos ecuatorianos para el restaurante “Corvel” de la ciudad de Paute. [Tesis de Tecnólogo en Gastronomía, Instituto Tecnológico Superior Sudamericano]. | |
| dc.identifier.uri | https://repositorio.sudamericano.edu.ec/handle/123456789/396 | |
| dc.language.iso | es | |
| dc.publisher | Instituto de Tecnologías Sudamericano | |
| dc.title | Propuesta de cinco postres de autor a base de productos ecuatorianos para el restaurante “Corvel” de la ciudad de Paute | |
| dc.type | Thesis |