Developing Boyacá’s traditional soups as frozen, vacuum-packed products
Fuente:
Redalyc
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Universidad del Valle
2020
|
| Soggetti: | |
| Accesso online: | |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
| _version_ | 1876476321024966656 |
|---|---|
| author | Sandra Patricia Cote Daza |
| author_facet | Sandra Patricia Cote Daza |
| contents | Developing Boyacá’s traditional soups as frozen, vacuum-packed products Sandra Patricia Cote Daza Jesús Alexis Barón Chivara Diana Cristina Moncayo Martínez Administración y Contabilidad Soup Preservation Traditional food Gastronomic tourism Colombian tourism and gastronomy are flourishing, and the large variety of traditional dishes is capturing mainstream media attention worldwide. This, in turn, translates into an opportunity to promote the country’s tourism; however, the traditional soups’ supply is reduced due to the lack of preservation processes in gastronomic establishments to conserve these dishes. This research offers two traditional soups of the Department of Boyacá’s gastronomy for frozen storage: Cuchuco de Trigo con Espinazo de Cerdo (wheat and pork soup) and Sopa de Indios (potatoes, cabbage, and cheesy dough soup). These products are developed to ease the dishes’ handling in gastronomic establishments, thus enhancing the offer for tourists. The research methodology was developed through three phases: standardization and packaging, sensory analysis, and nutrient content setting. As a result, it was possible to standardize the cooking time of the Cuchuco de Trigo con Espinazo de Cerdo and Sopa de Indios to 110 and 105 minutes, respectively, and a shelf time of 30 days that provides a preservation process that boosts the gastronomic offer of Colombia’s traditional dishes. 2020 artículo científico 0120-4645 https://www.redalyc.org/articulo.oa?id=225070049002 https://www.redalyc.org/journal/2250/225070049002/ https://www.redalyc.org/journal/2250/225070049002/html/ https://www.redalyc.org/journal/2250/225070049002/225070049002.epub https://www.redalyc.org/journal/2250/225070049002/movil 10.25100/cdea.v36i68.8702 en http://www.redalyc.org/revista.oa?id=2250 Cuadernos de Administración application/pdf Universidad del Valle Cuadernos de Administración (Colombia) Num.68 Vol.36 |
| format | Artículo científico |
| id | redalyc_225070049002 |
| institution | Redalyc |
| language | en |
| publishDate | 2020 |
| publisher | Universidad del Valle |
| spellingShingle | Developing Boyacá’s traditional soups as frozen, vacuum-packed products Sandra Patricia Cote Daza Administración y Contabilidad Soup Preservation Traditional food Gastronomic tourism Developing Boyacá’s traditional soups as frozen, vacuum-packed products Sandra Patricia Cote Daza Jesús Alexis Barón Chivara Diana Cristina Moncayo Martínez Administración y Contabilidad Soup Preservation Traditional food Gastronomic tourism Colombian tourism and gastronomy are flourishing, and the large variety of traditional dishes is capturing mainstream media attention worldwide. This, in turn, translates into an opportunity to promote the country’s tourism; however, the traditional soups’ supply is reduced due to the lack of preservation processes in gastronomic establishments to conserve these dishes. This research offers two traditional soups of the Department of Boyacá’s gastronomy for frozen storage: Cuchuco de Trigo con Espinazo de Cerdo (wheat and pork soup) and Sopa de Indios (potatoes, cabbage, and cheesy dough soup). These products are developed to ease the dishes’ handling in gastronomic establishments, thus enhancing the offer for tourists. The research methodology was developed through three phases: standardization and packaging, sensory analysis, and nutrient content setting. As a result, it was possible to standardize the cooking time of the Cuchuco de Trigo con Espinazo de Cerdo and Sopa de Indios to 110 and 105 minutes, respectively, and a shelf time of 30 days that provides a preservation process that boosts the gastronomic offer of Colombia’s traditional dishes. 2020 artículo científico 0120-4645 https://www.redalyc.org/articulo.oa?id=225070049002 https://www.redalyc.org/journal/2250/225070049002/ https://www.redalyc.org/journal/2250/225070049002/html/ https://www.redalyc.org/journal/2250/225070049002/225070049002.epub https://www.redalyc.org/journal/2250/225070049002/movil 10.25100/cdea.v36i68.8702 en http://www.redalyc.org/revista.oa?id=2250 Cuadernos de Administración application/pdf Universidad del Valle Cuadernos de Administración (Colombia) Num.68 Vol.36 |
| title | Developing Boyacá’s traditional soups as frozen, vacuum-packed products |
| topic | Administración y Contabilidad Soup Preservation Traditional food Gastronomic tourism |
| url | https://www.redalyc.org/articulo.oa?id=225070049002 https://www.redalyc.org/journal/2250/225070049002/ https://www.redalyc.org/journal/2250/225070049002/html/ https://www.redalyc.org/journal/2250/225070049002/225070049002.epub https://www.redalyc.org/journal/2250/225070049002/movil |