Semillas de sambo aplicadas en la cocina moderna
The present work was carried out with the objective of revealing the characteristics, properties, and benefits of one of the seeds not so well known and used in our country, such as sambo seeds. In Ecuador, the sambo is found in the zone of the Ecuadorian sierra at temperatures of 18 to 25 degrees C...
Guardado en:
Autor Principal: | |
---|---|
Otros Autores: | |
Formato: | Tesis de Pregrado |
Publicado: |
Quito: Universidad de las Américas, 2017
2017
|
Materias: | |
Acceso en línea: | http://dspace.udla.edu.ec/handle/33000/7051 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
id |
ir-:33000-7051 |
---|---|
recordtype |
dspace |
spelling |
ir-:33000-70512019-03-29T14:49:25Z Semillas de sambo aplicadas en la cocina moderna Silva Encalada, Stefanny Lisseth González Morales, Diego Hernán COCINA ECUATORIANA ZAMBO The present work was carried out with the objective of revealing the characteristics, properties, and benefits of one of the seeds not so well known and used in our country, such as sambo seeds. In Ecuador, the sambo is found in the zone of the Ecuadorian sierra at temperatures of 18 to 25 degrees Celsius, this fruit develops wild way on slopes, ravines, and fences but now farmers are dedicated to the sowing of this product for Consumption. This fruit can be purchased in the provinces of Azuay, Bolivar, Cañar, Chimborazo, Cotopaxi, Imbabura, Loja, Morona Santiago, Pichincha, and Tungurahua; the pulp is the main part consumed by Ecuadorians while the seeds are discarded since they do not know what to use to give them. Research on the seeds of sambo will allow us to innovate the salt and sweet cuisine, using the correct methods and techniques we will get the best use of the seeds in the gastronomy. In turn, the addition of this product will help increase agricultural production by improving the lifestyle of the people dedicated to this work and will better develop the idea of marketing the seeds in greater quantity for gastronomic use. El presente trabajo fue realizado con el objetivo de dar a conocer las características, propiedades y beneficios que contiene una de las semillas no tan conocida y utilizadas en nuestro país, como son las semillas de zambo. El zambo se lo encuentra en la zona de la sierra ecuatoriana a temperaturas de 18 a 25 grados centígrados, este fruto se desarrolla de forma silvestre en laderas, quebradas y cercas, pero en la actualidad campesinos se dedican a la siembra de este producto para consumo interno. Este fruto puede ser adquirido en las provincias de Azuay, Bolívar, Cañar, Chimborazo, Cotopaxi, Imbabura, Loja, Morona Santiago, Pichincha y Tungurahua; la pulpa es la principal parte consumida por los ecuatorianos mientras que las semillas son desechadas puesto que no conocen que usa darles a estas. La investigación realizada sobre las semillas de zambo nos permitirá innovar la cocina de sal y dulce, utilizando correctamente el uso de métodos y técnicas obtendremos el mejor uso de las semillas en la gastronomía. A su vez la incorporación de este producto ayudara a incrementar la producción agrícola mejorando el estilo de vida de las personas dedicadas a este trabajo y desarrollara de mejor manera la idea de comercializar las semillas en mayor cantidad para el uso gastronómico. 2017-06-16T20:29:11Z 2017-06-16T20:29:11Z 2017 bachelorThesis Silva Encalada, S. L. (2017). Semillas de Sambo aplicadas en la cocina moderna (Tesis de pregrado). Universidad de las Américas, Quito. UDLA-EC-TTAB-2017-05 http://dspace.udla.edu.ec/handle/33000/7051 spa openAccess http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ 74 p. application/pdf Quito: Universidad de las Américas, 2017 |
institution |
UDLA |
collection |
Repositorio UDLA |
universidades |
UDLA |
language |
|
format |
Tesis de Pregrado |
topic |
COCINA ECUATORIANA ZAMBO |
spellingShingle |
COCINA ECUATORIANA ZAMBO Silva Encalada, Stefanny Lisseth Semillas de sambo aplicadas en la cocina moderna |
description |
The present work was carried out with the objective of revealing the characteristics, properties, and benefits of one of the seeds not so well known and used in our country, such as sambo seeds. In Ecuador, the sambo is found in the zone of the Ecuadorian sierra at temperatures of 18 to 25 degrees Celsius, this fruit develops wild way on slopes, ravines, and fences but now farmers are dedicated to the sowing of this product for Consumption. This fruit can be purchased in the provinces of Azuay, Bolivar, Cañar, Chimborazo, Cotopaxi, Imbabura, Loja, Morona Santiago, Pichincha, and Tungurahua; the pulp is the main part consumed by Ecuadorians while the seeds are discarded since they do not know what to use to give them. Research on the seeds of sambo will allow us to innovate the salt and sweet cuisine, using the correct methods and techniques we will get the best use of the seeds in the gastronomy. In turn, the addition of this product will help increase agricultural production by improving the lifestyle of the people dedicated to this work and will better develop the idea of marketing the seeds in greater quantity for gastronomic use. |
author2 |
González Morales, Diego Hernán |
author_facet |
González Morales, Diego Hernán Silva Encalada, Stefanny Lisseth |
author |
Silva Encalada, Stefanny Lisseth |
author_sort |
Silva Encalada, Stefanny Lisseth |
title |
Semillas de sambo aplicadas en la cocina moderna |
title_short |
Semillas de sambo aplicadas en la cocina moderna |
title_full |
Semillas de sambo aplicadas en la cocina moderna |
title_fullStr |
Semillas de sambo aplicadas en la cocina moderna |
title_full_unstemmed |
Semillas de sambo aplicadas en la cocina moderna |
title_sort |
semillas de sambo aplicadas en la cocina moderna |
publisher |
Quito: Universidad de las Américas, 2017 |
publishDate |
2017 |
url |
http://dspace.udla.edu.ec/handle/33000/7051 |
_version_ |
1634989887259148288 |
score |
11,871979 |