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Carrera De Gastronomía ESCUELA SUPERIOR POLITÉCNICA DE CHIMBORAZO FACULTAD DE SALUD PÚBLICA CARRERA DE GASTRONOMÍA “ELABORACIÓN DE MERMELADA EMPLEANDO COMO MATERIA PRIMA LA RAÍZ TUBEROSA DEL FALSO TRÉBOL (Oxalis triangularis) PARA SU USO EN EL RELLENO DE BOMBONES DE CHOCOLATE” Trabajo de Titulación Tipo: Proyecto de Investigación Presentado para optar al grado académico de: LICENCIADO EN GESTIÓN GASTRONÓMICA AUTOR: ANDERSON JAIRO REA CHUCHO DIRECTOR: ING. PAÚL PINO FALCONÍ Riobamba-Ecuador 2020 © 2020, Anderson Jairo Rea Chucho Se autoriza la reproducción total o parcial, con fines académicos, por cualquier medio o procedimiento, incluyendo la cita bibliográfica del documento, siempre y cuando se reconozca el Derecho de autor. i Yo ANDERSON JAIRO REA CHUCHO declaro que el presente trabajo de titulación es de mi autoría y los resultados del mismo son académicos. Los textos en el documento que provienen de otras fuentes están debidamente citados y referenciados Como autor asumo la responsabilidad legal y académica de los contenidos de este trabajo de titulación. El patrimonio intelectual pertenece a la Escuela Superior Politécnica de Chimborazo. Riobamba, 28 de febrero del 2020 Anderson Jairo Rea Chucho 0604157180 ii ESCUELA SUPERIOR POLITÉCNICA DE CHIMBORAZO FACULTAD DE SALUD PÚBLICA CARRERA DE GASTRONOMÍA El tribunal del trabajo de titulación certifica que: El trabajo de titulación: Tipo proyecto de investigación, “ELABORACIÓN DE MERMELADA EMPLEANDO COMO MATERIA PRIMA LA RAÍZ TUBEROSA DEL FALSO TRÉBOL (Oxalis triangularis) PARA SU USO EN EL RELLENO DE BOMBONES DE CHOCOLATE”, de responsabilidad del señor ANDERSON JAIRO REA CHUCHO, ha sido minuciosamente revisado por los Miembros del Tribunal del trabajo de titulación, el mismo que cumple con los requisitos científicos, técnicos, legales, en tal virtud el Tribunal Autoriza su presentación. FIRMA FECHA Dra. Martha Cecilia Ávalos Pérez PRESIDENTA DEL TRIBUNAL ________________ ____________________ Ing. Paúl Roberto Pino Falconí DIRECTOR DEL TRABAJO DE ____________________ ____________________ TITULACIÓN Ing. Telmo Marcelo Zambrano Núñez ____________________ ____________________ MIEMBRO DEL TRIBUNAL iii DEDICATORIA Dedico el presente trabajo a Dios por ser el creador y el guía de mi camino, a mis padres por darme su amor, su fortaleza y ejemplo de vida y superación, ya que además de brindarme el apoyo económico supieron sembrar en mí los valores necesarios para poder seguir en este camino. A mis hermanos quienes fueron mi razón de lucha y persistencia y a todos quienes supieron darme un apoyo moral mediante sus consejos Anderson iv AGRADECIMIENTO Doy mi profundo agradecimiento a Dios quien ha sido aquel ser que me dio la vida, la sabiduría y la perseverancia durante tantos años. Agradezco a mis padres, a mis hermanos y a toda mi familia por estar siempre presentes en los momentos difíciles, y como no en los momentos felices. Agradezco a la Escuela Superior Politécnica de Chimborazo por abrirme las puertas para poder cumplir un sueño y poder formarme como profesional. Agradezco a mi tutor y miembro de Tesis Ing. Paúl Pino e Ing. Telmo Zambrano quienes con sus conocimientos y su experiencia supieron guiarme en el proceso de mi trabajo de investigación. Anderson v TABLA DE CONTENIDO ÍNDICE DE TABLAS ................................................................................................................ xi ÍNDICE DE FIGURAS ............................................................................................................. xii ÍNDICE DE GRÁFICOS ......................................................................................................... xiii ÍNDICE DE ANEXOS .............................................................................................................. xv RESUMEN ............................................................................................................................... xvii SUMMARY ............................................................................................................................ xviii INTRODUCCIÓN ...................................................................................................................... 1 CAPÍTULO I 1. MARCO TEÓRICO CONCEPTUAL .................................................................... 4 1.1. Familia Oxalidáceae .................................................................................................. 4 1.1.1. Definición de la familia Oxalidáceae ........................................................................ 4 1.1.2. Distribución geográfica ............................................................................................. 5 1.1.3. Hábitat ........................................................................................................................ 5 1.1.4. Usos en la gastronomía .............................................................................................. 5 1.1.5. Número de géneros y especies a nivel mundial ......................................................... 6 1.1.5.1. Oxalis sp. ...................................................................................................................... 6 1.2. Falso Trébol (Oxalis triangularis) ........................................................................... 7 1.2.1. Definición del Oxalis triangularis ............................................................................. 8 1.2.2. Taxonomía del Oxalis triangularis ............................................................................ 8 1.2.3. Cultivo ......................................................................................................................... 8 1.2.3.1. Siembra ...................................................................................................................... 9 1.2.3.2. Floración ................................................................................................................... 10 1.2.3.3. Recolección ............................................................................................................... 10 1.2.4. Cuidados ................................................................................................................... 11 1.2.5. Propiedades medicinales .......................................................................................... 11 1.2.6. Propiedades nutricionales ........................................................................................ 12 1.2.7. Usos en la gastronomía ............................................................................................ 12 1.3. Mermelada ............................................................................................................... 12 1.3.1. Definición de mermelada ......................................................................................... 13 1.3.2. Ingredientes básicos de la mermelada ..................................................................... 13 1.3.3. Características de la mermelada .............................................................................. 14 1.3.4. Obtención de la mermelada ..................................................................................... 14 vi 1.3.5. Control de calidad .................................................................................................... 16 1.4. El cacao .................................................................................................................... 17 1.4.1. Definición ................................................................................................................. 17 1.4.2. Composición nutricional .......................................................................................... 17 1.4.3. Beneficios del consumo ............................................................................................ 18 1.4.4. Variedades del cacao ................................................................................................ 19 1.4.5. Productos derivados del cacao ................................................................................. 20 1.4.6. Usos del cacao y sus derivados ................................................................................ 21 1.4.7. El cacao en Ecuador ................................................................................................ 21 1.5. Chocolate.................................................................................................................. 22 1.5.1. Definición ................................................................................................................. 22 1.5.2. Origen e historia ....................................................................................................... 23 1.5.3. Obtención del chocolate ........................................................................................... 24 1.5.4. Composición nutricional .......................................................................................... 26 1.5.5. Beneficios del consumo ............................................................................................ 27 1.5.6. Clasificación del chocolate ...................................................................................... 27 1.5.6.1. El chocolate cobertura .............................................................................................. 29 1.6. Los bombones .......................................................................................................... 33 1.6.1. Definición ................................................................................................................
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