Plan para la creación de una línea de mermeladas artesanales a base de vino tinto ecuatoriano, utilizando agar-agar e ingredientes nacionales
The following work and thesis project was done to strengthen the consumption of various elements that in the national market are not used except with the classic purposes that have passed year after year, being unnoticed by the new gastronomic tendencies and that they fulfill with an infinity Of ben...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2017
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| Schlagworte: | |
| Online Zugang: | http://dspace.udla.edu.ec/handle/33000/7231 |
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Tag hinzufügen | Zusammenfassung: | The following work and thesis project was done to strengthen the consumption of various elements that in the national market are not used except with the classic purposes that have passed year after year, being unnoticed by the new gastronomic tendencies and that they fulfill with an infinity Of benefits for the human being once they are consumed. Well if you talk about wine normally in our culture it only becomes a drink substance on commemorative dates, more so if we talk about seasonal fruits like the capulí or a native species, ishpingo, used in specific recipes and dates. To break these prejudices, the idea was to create a line of red wine jams that combine their flavors and aromas with national products and also include innovative themes of molecular cuisine. This project was validated by experts of the subject in a tasting of the products that secured with the development of the same for its great and innovative flavor. Throughout the whole process, a number of conclusions were reached which warn that this new by-product can reach the national market to impact the consumer and in turn increase the knowledge of the consumption of the national products that today have added in quality. |
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