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UNIVERSIDAD DE GUAYAQUIL Facultad de Ingeniería Química Licenciatura en Gastronomía Estudio de la Mucuna Pruriens (frejol terciopelo) para usos culinarios. (Proyecto de titulación) Autores: Ericka Paola Baratau Herrera Eva María Espinales Villamar Tutor: Lcda. Teresa Villa Cox, Mgtr. Guayaquil, octubre del 2020 1 ii Declaración BARATAU HERRERA ERICKA PAOLA C.I. No. 092579452-1 ESPINALES VILLAMAR EVA MARÍA C.I. No. 093144960-7 2 Universidad de Guayaquil Facultad de Ingeniería Química Licenciatura en Gastronomía ANEXO V.- RÚBRICA DE EVALUACIÓN TRABAJO DE TITULACIÓN MODALIDAD: PROYECTO DE INVESTIGACIÓN Título del Trabajo: Estudio del Mucuna Pruriens (frejol terciopelo) para usos culinarios Autor(s): Ericka Paola Baratau Herrera; Eva Maria Espinales Villamar ASPECTOS EVALUADOS PUNTAJ CALFIFICACIÓN E MÁXIMO ESTRUCTURA ACADÉMICA Y PEDAGÓGICA 4.5 4.5 Propuesta integrada a Dominios, Misión y Visión de la Universidad de 0.3 0.3 Guayaquil. Relación de pertinencia con las líneasy sublíneasdeinvestigaciónUniversidad / 0.4 0.4 Facultad/Carrera. Base conceptual que cumple con las fases de comprensión, interpretación, 1 1 explicación ysistematización en la resolución de un problema. Coherencia en relación a los modelos de actuación profesional, problemática, tensionesy tendencias de la profesión, problemas a encarar, prevenir o solucionar 1 1 de acuerdo al PND-BV. Evidencia el logro de capacidades cognitivas relacionadas al modelo educativo como resultados de aprendizaje que fortalecen el perfil de la 1 1 profesión. Responde como propuesta innovadora de investigación al desarrollo social o 0.4 0.4 tecnológico. Responde a un proceso de investigación – acción, como parte de la propia 0.4 0.4 experiencia educativa y de los aprendizajes adquiridos durante la carrera. RIGOR CIENTÍFICO 4.5 4.3 El título identifica de forma correcta los objetivos de la investigación. 1 1 El trabajo expresa los antecedentes del tema, su importancia dentro del contexto general, del conocimiento y de la sociedad, así como del campo al que 1 0.9 pertenece, aportando significativamente a la investigación. El objetivo general, los objetivos específicos y el marco metodológico están 1 1 en correspondencia. El análisis de la información se relaciona con datos obtenidos y permite 0.8 0.8 expresar las conclusiones en correspondencia a los objetivos específicos. Actualización y correspondencia con el tema, de las citas y referencia 0.7 0.6 bibliográfica. PERTINENCIA E IMPACTO SOCIAL 1 1 Pertinencia de la investigación. 0.5 0.5 Innovación de la propuesta proponiendo una solución a un problema relacionado 0.5 0.5 con el perfil de egreso profesional. CALIFICACIÓN TOTAL * 10 9.8 * El resultado será promediado con la calificación del Tutor Revisor y con la calificación de obtenida en la Sustentación oral. **El estudiante que obtiene una calificación menor a 7/10 en la fase de tutoría de titulación, no podrá continuar a las siguientes fases (revisión, sustentación). FIRMADELDOCENTETUTOR DETRABAJO DETITULACIÓN _ NOMBRE: Lcda. Teresa Villa Cox, MSc. No. C.I. 0930472162 FECHA: 06/10/2020 3 Universidad de Guayaquil Facultad de Ingeniería Química Licenciatura en Gastronomía ANEXO VI. - CERTIFICADO DEL DOCENTE-TUTOR DEL TRABAJO DE TITULACIÓN Guayaquil, Señor Q.F Luis Zalamea Molina DIRECTOR (A) DE LA CARRERA DE LICENCIATURA EN GASTRONOMÍA FACULTAD DE INGENIERÍA QUÍMICA UNIVERSIDAD DE GUAYAQUIL Ciudad. - De mis consideraciones: Envío a Ud. el Informe correspondiente a la tutoría realizada al Trabajo de Titulación ESTUDIO DEL FREJOL TERCIOPELO (mucuna pruriens) PARA USOS CULINARIOS de los estudiantes BARATAU HERRERA ERICKA PAOLA Y ESPINALES VILLAMAR EVA MARIA , indicando que han cumplido con todos los parámetros establecidos en la normativa vigente: • El trabajo es el resultado de una investigación. • El estudiante demuestra conocimiento profesional integral. • El trabajo presenta una propuesta en el área de conocimiento. • El nivel de argumentación es coherente con el campo de conocimiento. Adicionalmente, se adjunta el certificado de porcentaje de similitud y la valoración del trabajo de titulación con la respectiva calificación. Dando por concluida esta tutoría de trabajo de titulación, CERTIFICO, para los fines pertinentes, que los estudiantes están aptos para continuar con el proceso de revisión final. Atentamente, TUTOR DE TRABAJO DE TITULACIÓN C.I. 09230472162 FECHA: 06 de octubre del 2020 4 Universidad de Guayaquil Facultad de Ingeniería Química Licenciatura en Gastronomía ANEXO VII.- CERTIFICADO PORCENTAJE DE SIMILITUD Habiendo sido nombrado Lcda. Viviana Villa Cox , tutor del trabajo de titulación certifico que el presente trabajo de titulación ha sido elaborado por Ericka Baratau Herrera; Eva María Espinales Villamar, con mi respectiva supervisión como requerimiento parcial para la obtención del título de Licenciado en Gastronomía. Se informa que el trabajo de titulación: Estudio del Mucuna Pruriens (frejol terciopelo) para usos culinarios, ha sido orientado durante todo el periodo de ejecución en el programa antiplagio URKUND (indicar el nombre del programa antiplagio empleado) quedando el 0% de coincidencia. https://secure.urkund.com/view/16964445-251036-988649#DccxDglxDADBv6 Lcda. Teresa Villa Cox, MSc. C.I. 0930472162 FECHA: 06 de Octubre del 2020 5 Universidad de Guayaquil Facultad de Ingeniería Química Licenciatura en Gastronomía ANEXO VIII.- INFORME DEL DOCENTE REVISOR Guayaquil,17 DE octubre 2020 Sr. Q.F. Luís Zalamea DIRECTOR DE LA CARRERA LICENCIATURA EN GASTRONOMIA FACULTAD INGENIERIA QUIMICA UNIVERSIDAD DE GUAYAQUIL Ciudad. - De mis consideraciones: Envío a Ud. el informe correspondiente a la REVISIÓN FINAL del Trabajo de Estudio del Frejol Terciopelo (mucuna pruriens) Para Usos Culinarios. De las estudiantes Ericka Paola Baratau Herrera y Eva María Espinales Villamar Las gestiones realizadas me permiten indicar que el trabajo fue revisado considerando todos los parámetros establecidos en las normativas vigentes, en el cumplimento de los siguientes aspectos: Cumplimiento de requisitos de forma: El título tiene un máximo de 13 _ palabras. La memoria escrita se ajusta a la estructura establecida. El documento se ajusta a las normas de escritura científica seleccionadas por la Facultad. La investigación es pertinente con la línea y sublíneas de investigación de la carrera. Los soportes teóricos son de máximo 5 años. La propuesta presentada es pertinente. Cumplimiento con el Reglamento de Régimen Académico: El trabajo es el resultado de una investigación. El estudiante demuestra conocimiento profesional integral. El trabajo presenta una propuesta en el área de conocimiento. El nivel de argumentación es coherente con el campo de conocimiento. Adicionalmente, se indica que fue revisado, el certificado de porcentaje de similitud, la valoración del tutor, así como de las páginas preliminares solicitadas, lo cual indica el que el trabajo de investigación cumple con los requisitos exigidos. Una vez concluida esta revisión, considero que el estudiante está apto para continuar el proceso de titulación. Particular que comunicamos a usted para los fines pertinentes. Atentamente, Firmado electrónicamente por: LUCIA DEL ROCIO MENDOZA MACIAS Lcda. Lucía Mendoza Macías Mgtr. C.I.0801676883 FECHA:17/10/202 6 Universidad de Guayaquil Facultad de Ingeniería Química Licenciatura en Gastronomía ANEXO XI.- FICHA DE REGISTRO DE TRABAJO DE TITULACIÓN REPOSITORIO NACIONAL EN CIENCIA Y TECNOLOGÍA FICHA DE REGISTRO DE TRABAJO DE TITULACIÓN TÍTULO Y SUBTÍTULO: ESTUDIO DEL FREJOL TERCIOPELO (mucuna pruriens) PARA USOS CULINARIOS AUTOR(ES) BARATAU HERRERA ERICKA PAOLA (apellidos/nombres): ESPINALES VILLAMAR EVA MARIA REVISOR(ES)/TUTOR(ES) LCDA. VIVIANA VILLA COX (apellidos/nombres): INSTITUCIÓN: UNIVERSIDAD DE GUAYAQUIL UNIDAD/FACULTAD: FACULTAD DE INGENIERÍA QUÍMICA MAESTRÍA/ESPECIALIDAD: LICENCIATURA EN GASTRONOMÍA GRADO OBTENIDO: TERCER NIVEL FECHA DE PUBLICACIÓN: No. DE PÁGINAS: ÁREAS TEMÁTICAS: PALABRAS CLAVES/ Mucuna pruriens, agricultura, nutrición, frejol, harina, preparaciones KEYWORDS: culinarias, Nixtamalización RESUMEN/ABSTRACT (150-250 palabras): La Mucuna pruriens es conocido en el ámbito de la agricultura como una planta arbustiva trepadora, cuyo uso es favorable para la mejora de los suelos, también, por su alto contenido de L-Dopa, se utiliza para tratar el mal de Parkinson y, además tiene un alto aporte proteico y nutricional, sin embargo, estas propiedades alimenticias son desconocidas. Considerando esto, en el presente trabajo se analizan los beneficios nutricionales que ofrece esta variedad de frejol y para ello se realizó la elaboración de una harina con el fin de utilizarla en preparaciones culinarias: una bebida, carne vegana y canapé y, de esta manera, proporcionar una propuesta innovadora y diferente de las que se espera que tenga aceptación y sea atractiva al interés de los posibles consumidores. Para que estos productos pudieran degustarse fue necesario realizar el proceso de Nixtamalización, que elimina un porcentaje considerable de L-Dopa, evitando así que pueda ser perjudicial para quienes lo consumieron. A fin de sustentar la información planteada en la investigación, se realizó una extensa revisión documental, también se utilizaron técnicas de recolección de datos con enfoque mixto, es decir, cualitativo y cuantitativo a través de herramientas como encuestas al público y entrevistas a profesionales. Durante el desarrollo del estudio, se encontró que a pesar de que el frejol terciopelo no es conocido, las preparaciones que se realizaron utilizando la harina
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  • © Copyright 2013 Pimonrat Tiansawat ECOLOGICAL SIGNIFICANCE of SEED TRAITS in the GENUS MACARANGA

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    © Copyright 2013 Pimonrat Tiansawat ECOLOGICAL SIGNIFICANCE OF SEED TRAITS IN THE GENUS MACARANGA BY PIMONRAT TIANSAWAT DISSERTATION Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Plant Biology in the Graduate College of the University of Illinois at Urbana-Champaign, 2013 Urbana, Illinois Doctoral Committee: Professor Carol K. Augspurger, Chair Associate Professor James W. Dalling, Director of Research Associate Professor Adam S. Davis Assistant Professor Andrew D. B. Leakey Assistant Professor Katy D. Heath ABSTRACT According to the regeneration niche hypothesis, the transition from seeds to seedlings is critical in determining plant distribution patterns. This initial stage of recruitment may be strongly influenced by seed mass via effects on the sensitivity to light quality and soil moisture availability for germination, and via susceptibility to predators and pathogens. In this study ten Macaranga species (Euphorbiaceae) varying in seed mass and adult crown illumination were used as a study system to test hypotheses linking seed mass to light and soil moisture requirements for germination, investment in seed chemical and physical defense, and seed persistence in the soil. Empirical measurements of germination and seed persistence in the soil were made at Lambir Hill National Park in Borneo, and coupled with analyses of the physical and chemical defense characteristics of seeds. I found that seed mass in Macaranga was significantly correlated with germination response to light quality represented by the ratio of red to far-red light. Previously reported opposing relationships between seed mass and light requirements for germination between temperate (negative relationship) and tropical taxa (positive relationship) were found to be robust, indicating contrasting selection on germination responses across biomes.
  • Resumen Quiropterofilia, Una Historia De Amor Entre Plantas Y

    Resumen Quiropterofilia, Una Historia De Amor Entre Plantas Y

    Quiropterofilia, una historia de amor entre plantas y murciélagos Zapata Escobar et.al. Quiropterofilia, una historia de amor entre plantas y murciélagos1 Chyropterophilia, a love story between plants and bats. Por: Carolina Zapata Escobar2 & Édinson Muñoz Ciro3 Resumen La mayoría de la gente no tiene idea de que los murciélagos juegan un papel muy importante en el proceso de polinización y a una escala muy grande, alrededor de todo el mundo. A esta coadaptación y coevolución de flores y murciélagos en la realización del acto vital de la polinización se le denomina síndrome de quiropterofilia. Durante un periodo muy largo, las plantas y los murciélagos han coevolucionado, realizando fuertes cambios morfológicos y fisiológicos para optimizar su relación mutualista. Este texto describe dicha relación y, adicionalmente, describe de modo breve los grupos de especies de murciélagos nectarívoros que realizan esta función ecosistémica y las plantas que polinizan. Además, se dan algunas pautas relevantes para el mantenimiento de este servicio ecosistémico fundamental, en términos ecológicos y económicos, ya que muchas de las plantas polinizadas por murciélagos representan beneficios culturales y económicos para las personas. Palabras clave: quiropterofilia, síndrome de polinización, Phyllostomidae, murciélagos nectarívoros. Abstract Most people have no idea that bats play a very important role in the pollination process and on a very large scale, all over the world. This coadaptation and coevolution of flowers and bats in performing the vital act of pollination is called chiropterophily syndrome. Over a very long period, plants and bats have coevolved, making strong morphological and physiological changes to optimize their mutualistic relationship. This text describes this relationship and, additionally, briefly describes the groups of nectarivorous bat species that perform this ecosystemic function and the plants they pollinate.