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http://dspace.udla.edu.ec/handle/33000/6004| Tipo de material : | bachelorThesis |
| Título : | La tuna en la gastronomía ecuatoriana (pastelería) |
| Autor : | Pacheco Guerrero, Jessica Patricia |
| Tutor : | González Morales, Diego Hernán |
| Palabras clave : | ANÁLISIS DE ALIMENTOS;COCINA ECUATORIANA;PASTELERÍA;TUNA |
| Fecha de publicación : | 2016 |
| Editorial : | Quito: Universidad de las Américas, 2016 |
| Citación : | Pacheco Guerrero, J. P. (2016). La tuna en la gastronomía ecuatoriana (pastelería) (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El presente proyecto fue realizado con el objetivo de dar a conocer las características, propiedades y beneficios que contiene una de las frutas no tan conocidas y utilizadas en nuestro país, como lo es la Tuna, dándole así una nueva presentación, enfocándola específicamente en la pastelería ecuatoriana... |
| Descripción : | This project was carried out with the aim of to publicize of the characteristics, properties and benefits that contains one of the fruits not so well known and used in our country, as is the Tuna, thus giving it a new presentation, focusing specifically on the ecuadorian pastries. In the Ecuador the tuna is planted in semi-desert and cold areas, since it is a fruit that can withstand high temperatures, in addition that does not require water or basic care, is a fruit which finds it all year in the market, but can go by varying its cost, in the months of December to mid-April the tuna in abundance can be found since it is their harvest season a plant can reach load of 12 to 14 tunas. This fruit not can be harvesting on the costa that already their land is wet and the prickly pear plant can reach decay by excess water. In the provinces of Ibarra (El Chota), Cotopaxi (Latacunga) you can find this fruit in our Ecuador known as tuna, used and known by several people as medicinal fruit, and this can help prevent diabetes, gastritis and it may even prevent cancer. Being very juicy and fleshy, this fruit gives us many benefits to make the realization of different kinds of products in confectionery as a son; Coulis, sorbet, syrup, cake and others. With the techniques and methods used in preparations different dessert options were conducted, ultimately making the prickly pear can be reached to position as one of the fruits most innovative and rich for consumption and for use in confectionery. In conclusion, make desserts with fruits that are not so well known by our society, it is of great benefit because it is made known the fruit in its form and in different types of desserts in them can be performed. |
| URI : | http://dspace.udla.edu.ec/handle/33000/6004 |
| Aparece en las colecciones: | Tecnologia en Alimentos y Bebidas |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TTAB-2016-07.pdf | 1,81 MB | Adobe PDF |  Visualizar/Abrir |
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