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Aprovechamiento De La Fruta Piñuela (Bromelia Pinguin) Y Su Aplicación En La Repostería

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Aprovechamiento De La Fruta Piñuela (Bromelia Pinguin) Y Su Aplicación En La Repostería UNIVERSIDAD DE GUAYAQUIL FACULTAD DE INGENIERIA QUIMICA CARRERA DE LICENCIATURA EN GASTRONOMIA TEMA: Aprovechamiento de la fruta Piñuela (Bromelia Pinguin) y su aplicación en la repostería (Trabajo de Titulación) Autoras: Jenny Sthephany Castro Alarcón Haydee Gisela German Pacheco LINEA DE INVESTIGACION Desarrollo local y emprendimiento socioeconómico sostenible y sustentable SUB LINEA DE INVESTIGACION Emprendimiento e innovación, producción, competitividad y desarrollo empresarial TUTOR: Lcda. Cristina Alexandra Macas López Guayaquil, 2020 ii iii iv v vi vii Dedicatoria Este trabajo va dedicado especialmente a la persona por la cual fue impulsada mi decisión de elegir esta carrera quien en vida fue la Sra. Nelly Murillo, mi amada abuela, la imagen de una mujer admirable para mí en el mundo de la gastronomía. De igual manera le dedico este trabajo a mi esposo quien fue la persona quien siempre me apoyo incondicionalmente en el proceso de mi etapa como estudiante. Castro Alarcón Dedico este trabajo a Dios, quien es mi guía, que ha estado conmigo en cada paso que doy, dándome fuerza para superar todas las dificultades; a mi esposo pilar fundamental, apoyándome incondicionalmente durante toda la etapa estudiantil, para alcanzar mis objetivos; a mi madre, hijos, hermano, acompañándome en este caminar hasta el último momento de mi carrera universitaria. Haydee German Pacheco viii Agradecimientos Le agradezco a Dios por darnos la gracia de llegar hasta este punto, y por brindarme fortaleza en los buenos y malos momentos, a mi amado esposo e hija quienes me brindaron su amor y paciencia incondicional en el proceso de esta investigación, también a mis padres por haberme apoyado en el impulso inicial de esta carrera; e igualmente a mis docentes los cuales han sido una guía en el proceso de mi preparación profesional, y así mismo nuestra tutora individual por su apoyo y su guía en cada paso a través del largo proceso de esta investigación Castro Alarcón Agradezco a Dios primeramente por llegar a esta meta, a mi esposo por su soporte y paciencia en este proyecto de estudio; a los profesores que desde el inicio sembraron y compartieron sus conocimientos, a mi tutor, compañera de tesis, compañeras de aulas, por sus consejos y correcciones, ayudaron en la realización de este trabajo de tesis. Haydee German Pacheco ix Índice de Contenido Agradecimientos .............................................................................................................. viii Resumen ......................................................................................................................... xviii Abstract ............................................................................................................................. xix Introducción ...................................................................................................................... xx Capítulo I ............................................................................................................................ 1 1.1 Problema ....................................................................................................................... 1 1.2 Justificación de la investigación ................................................................................... 3 1.3 Objetivos de la Investigación ........................................................................................ 4 1.3.1 Objetivo General .................................................................................................... 4 1.3.2 Objetivos Específicos............................................................................................. 4 Capitulo II Marco Teórico .................................................................................................. 5 2.1 Generalidades ................................................................................................................ 5 2.2 Taxonomía .................................................................................................................... 6 2.3 Distribución y Hábitat ................................................................................................... 6 2.4 Ecología ........................................................................................................................ 7 2.4.1 Floración ................................................................................................................ 7 2.4.2 Manejos y Cuidados ............................................................................................... 8 2.5 Descripción Botánica .................................................................................................... 8 x 2.6 Variedades de la Familia de las Bromelias ................................................................... 8 2.7 Descripción de la fruta. ................................................................................................. 9 2.8 Características Nutricionales ........................................................................................ 9 2.9 Plagas y Enfermedades ............................................................................................... 11 2.10 Proteasas extraídas de frutos de bromelia ................................................................. 12 2.11 Presencia de Bromelina en frutos de bromelia ......................................................... 12 2.12 Frutas No tradicionales (exóticas) en el Ecuador ..................................................... 13 2.13 Bromelias Pinguin en Ecuador ................................................................................. 13 2.14 Usos principales y en las Industrias .......................................................................... 14 2.15 Actividades Biológicas de la Fruta ........................................................................... 16 2.15.1 Actividad Farmacológica ................................................................................... 16 2.15.2 Actividad Antioxidante ...................................................................................... 17 2.15.3 Actividad Bromatológica ................................................................................... 17 2.15.4 Actividad Antihelmíntica ................................................................................... 17 2.15.5 Actividad Antibacteriana ................................................................................... 18 2.16 Aplicaciones de la Piñuela en la Gastronomía .......................................................... 18 2.17 La repostería.............................................................................................................. 19 2.17.1 Historia de la Repostería .................................................................................... 21 2.17.2 Repostería en el Ecuador ................................................................................... 22 2.18 Alimentos más consumidos en el Ecuador ............................................................... 23 xi 2.19 Técnicas de Repostería que se Pueden Utilizar con el Fruto Piñuela ....................... 23 2.20 Fases para modelo de encuesta ................................................................................. 25 2.21 Teorías Sensoriales ................................................................................................... 26 2.20 Marco Conceptual ..................................................................................................... 27 Capitulo III Metodología .................................................................................................. 30 3.1 Metodología a Utilizar ................................................................................................ 30 3.1.1 Método Cuantitativo ............................................................................................ 30 3.1.2 Encuesta ............................................................................................................... 30 3.2 Población..................................................................................................................... 31 3.2.1 Determinación del Tamaño de la Muestra ........................................................... 31 3.3 Análisis Sensorial........................................................................................................ 32 3.3.1 Método Hedónico................................................................................................. 32 3.3 Recursos para la investigación .................................................................................... 33 3.4 Tipo de Investigación .................................................................................................. 35 3.4.1 Investigación Experimental ................................................................................. 35 3.5 Experimentaciones ...................................................................................................... 35 3.5.1 Técnicas y procedimientos empleados ................................................................. 36 3.6 Diagrama de flujo y Recetas ....................................................................................... 37 3.6.1 Experimento 1 ...................................................................................................... 39 3.6.1 Experimento 2 ...................................................................................................... 41 xii 3.6.3 Experimento 3 .....................................................................................................
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