Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatoriana
The tzawar mishki is a drink that represents an important cultural and gastronomic legacy for the peoples of the Ecuadorian highlands\; due to its sweet taste, it is considered the first natural sweetener used in the kitchen even since pre-Hispanic times, the knowledge that exists about this superfo...
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| Format: | bachelorThesis |
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2023
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| Online Access: | https://repositorio.puce.edu.ec/handle/123456789/44836 |
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| author | Fueres Tituaña, Dayana Abigail |
| author_facet | Fueres Tituaña, Dayana Abigail |
| author_role | author |
| collection | Repositorio Pontificia Universidad Católica del Ecuador |
| dc.contributor.none.fl_str_mv | Arroyo Mera, Dayané Mabel |
| dc.creator.none.fl_str_mv | Fueres Tituaña, Dayana Abigail |
| dc.date.none.fl_str_mv | 2023 2024-11-26T19:48:18Z 2024-11-26T19:48:18Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://repositorio.puce.edu.ec/handle/123456789/44836 |
| dc.language.none.fl_str_mv | es |
| dc.publisher.none.fl_str_mv | PUCE - Ibarra |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Pontificia Universidad Católica del Ecuador instname:Pontificia Universidad Católica del Ecuador instacron:PUCE |
| dc.subject.none.fl_str_mv | tzawar mishki, repostería ecuatoriana, postres ecuatorianos, propuesta |
| dc.title.none.fl_str_mv | Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatoriana |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The tzawar mishki is a drink that represents an important cultural and gastronomic legacy for the peoples of the Ecuadorian highlands\; due to its sweet taste, it is considered the first natural sweetener used in the kitchen even since pre-Hispanic times, the knowledge that exists about this superfood is transmitted by those who still preserve this tradition. However, the consumption of this beverage has been declining because ancestral knowledge has been gradually lost. In this context, the present work proposed to use the tzawar mishki in the preparation of ten Ecuadorian desserts in order to diversify the offer in Ecuadorian gastronomy. On the other hand, the methodology corresponds to applied research with a mixed approach\; in addition, the following methods were implemented: the inductive deductive method to gather information on tzawar mishki and the analytical-synthetic method to analyze its application in Ecuadorian desserts. For the field study, the techniques that were carried out were: the survey directed to 382 people belonging to the Economically Active Population (EAP) of the Otavalo canton\; the interview that was carried out to five tzawar mishki collectors and the observation technique carried out by means of an observation card. Among the most important results of this research was the list of desserts: arroz de leche, come y bebe, espumilla, dulce de higos con queso, humitas, morocho, pristiños con miel, empanadas de dulce de sambo, quimbolitos and torta de maqueño. During the preparation of the desserts, it became evident that the tzawar mishki should be boiled before application, because it is a product of rapid fermentation and alters the flavor of the desserts. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | PUCE_262c9e3daec400aaea07d5935483784d |
| instacron_str | PUCE |
| institution | PUCE |
| instname_str | Pontificia Universidad Católica del Ecuador |
| language_invalid_str_mv | es |
| network_acronym_str | PUCE |
| network_name_str | Repositorio Pontificia Universidad Católica del Ecuador |
| oai_identifier_str | oai:repositorio.puce.edu.ec:123456789/44836 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | PUCE - Ibarra |
| reponame_str | Repositorio Pontificia Universidad Católica del Ecuador |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Pontificia Universidad Católica del Ecuador - Pontificia Universidad Católica del Ecuador |
| repository_id_str | 2180 |
| spelling | Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatorianaFueres Tituaña, Dayana Abigailtzawar mishki, repostería ecuatoriana, postres ecuatorianos, propuestaThe tzawar mishki is a drink that represents an important cultural and gastronomic legacy for the peoples of the Ecuadorian highlands\; due to its sweet taste, it is considered the first natural sweetener used in the kitchen even since pre-Hispanic times, the knowledge that exists about this superfood is transmitted by those who still preserve this tradition. However, the consumption of this beverage has been declining because ancestral knowledge has been gradually lost. In this context, the present work proposed to use the tzawar mishki in the preparation of ten Ecuadorian desserts in order to diversify the offer in Ecuadorian gastronomy. On the other hand, the methodology corresponds to applied research with a mixed approach\; in addition, the following methods were implemented: the inductive deductive method to gather information on tzawar mishki and the analytical-synthetic method to analyze its application in Ecuadorian desserts. For the field study, the techniques that were carried out were: the survey directed to 382 people belonging to the Economically Active Population (EAP) of the Otavalo canton\; the interview that was carried out to five tzawar mishki collectors and the observation technique carried out by means of an observation card. Among the most important results of this research was the list of desserts: arroz de leche, come y bebe, espumilla, dulce de higos con queso, humitas, morocho, pristiños con miel, empanadas de dulce de sambo, quimbolitos and torta de maqueño. During the preparation of the desserts, it became evident that the tzawar mishki should be boiled before application, because it is a product of rapid fermentation and alters the flavor of the desserts.El tzawar mishki es una bebida que representa un legado cultural y gastronómico importante para los pueblos de la serranía ecuatoriana; tiene sabor dulce y es considerado el primer endulzante natural utilizado en la cocina incluso desde épocas prehispánicas, el conocimiento que existe sobre este súper alimento lo transmiten quienes aún preservan esta tradición. Sin embargo, el consumo de esta bebida ha ido en descenso porque se han perdido paulatinamente los saberes ancestrales. En este contexto, el presente trabajo planteó utilizar el tzawar mishki en la elaboración de diez postres ecuatorianos con el fin de la diversificación de oferta en la gastronomía ecuatoriana. Por otra parte, la metodología corresponde a una investigación aplicada con enfoque mixto; además, se ejecutaron los siguientes métodos: el método inductivo- deductivo para recopilar información sobre el tzawar mishki y el método analítico- sintético para analizar su aplicación en los postres ecuatorianos. Para el estudio de campo, las técnicas que se llevaron a cabo fueron: la encuesta dirigida a 382 personas pertenecientes a la Población Económicamente Activa (PEA) del cantón Otavalo; la entrevista que se realizó a cinco recolectoras del tzawar mishki y la técnica de observación realizada mediante una ficha de observación. Dentro de los resultados más importantes de esta investigación se obtuvo la lista de postres entre los cuales están: arroz de leche, come y bebe, espumilla, dulce de higos con queso, humitas, morocho, pristiños con miel, empanadas rellenas de dulce de sambo, quimbolitos y torta de maqueño. Durante la elaboración de los postres se evidenció que el tzawar mishki debe hervirse antes de la aplicación, debido a que es un producto de rápida fermentación y altera el sabor de los postres.The tzawar mishki is a drink that represents an important cultural and gastronomic legacy for the peoples of the Ecuadorian highlands; due to its sweet taste, it is considered the first natural sweetener used in the kitchen even since pre-Hispanic times, the knowledge that exists about this superfood is transmitted by those who still preserve this tradition. However, the consumption of this beverage has been declining because ancestral knowledge has been gradually lost. In this context, the present work proposed to use the tzawar mishki in the preparation of ten Ecuadorian desserts in order to diversify the offer in Ecuadorian gastronomy. On the other hand, the methodology corresponds to applied research with a mixed approach; in addition, the following methods were implemented: the inductive deductive method to gather information on tzawar mishki and the analytical-synthetic method to analyze its application in Ecuadorian desserts. For the field study, the techniques that were carried out were: the survey directed to 382 people belonging to the Economically Active Population (EAP) of the Otavalo canton; the interview that was carried out to five tzawar mishki collectors and the observation technique carried out by means of an observation card. Among the most important results of this research was the list of desserts: arroz de leche, come y bebe, espumilla, dulce de higos con queso, humitas, morocho, pristiños con miel, empanadas de dulce de sambo, quimbolitos and torta de maqueño. During the preparation of the desserts, it became evident that the tzawar mishki should be boiled before application, because it is a product of rapid fermentation and alters the flavor of the desserts.PUCE - IbarraArroyo Mera, Dayané Mabel2024-11-26T19:48:18Z2024-11-26T19:48:18Z2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfhttps://repositorio.puce.edu.ec/handle/123456789/44836esinfo:eu-repo/semantics/openAccessreponame:Repositorio Pontificia Universidad Católica del Ecuadorinstname:Pontificia Universidad Católica del Ecuadorinstacron:PUCE2025-06-09T21:15:08Zoai:repositorio.puce.edu.ec:123456789/44836Institucionalhttp://repositorio.puce.edu.ec/Institución privadahttps://www.puce.edu.ec/http://repositorio.puce.edu.ec/oai.Ecuador...opendoar:21802025-07-05T15:26:14.232446Repositorio Pontificia Universidad Católica del Ecuador - Pontificia Universidad Católica del Ecuadortrue |
| spellingShingle | Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatoriana Fueres Tituaña, Dayana Abigail tzawar mishki, repostería ecuatoriana, postres ecuatorianos, propuesta |
| status_str | publishedVersion |
| title | Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatoriana |
| title_full | Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatoriana |
| title_fullStr | Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatoriana |
| title_full_unstemmed | Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatoriana |
| title_short | Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatoriana |
| title_sort | Propuesta culinaria mediante la aplicación del tzawar mishki en la repostería ecuatoriana |
| topic | tzawar mishki, repostería ecuatoriana, postres ecuatorianos, propuesta |
| url | https://repositorio.puce.edu.ec/handle/123456789/44836 |