Developing Boyacá’s traditional soups as frozen, vacuum-packed products

Abstract

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.

Authors

  • Sandra Patricia Cote Daza Fundación Universitaria Los Libertadores
  • Jesús Alexis Barón Chivara Fundación Universitaria Los Libertadores
  • Diana Cristina Moncayo Martínez Fundación Universitaria Los Libertadores

Downloads

Download data is not yet available.

Keywords

Author Biographies


, Fundación Universitaria Los Libertadores

Professor, Program in Hotel and Tourism Administration, Faculty of Hotel and Tourism Administration Fundación Universitaria Los Libertadores, Bogotá, Colombia. Food Engineer, Universidad de la Salle, Colombia, Master’s Degree, Food Science and Hygiene, Universidad Nacional de La Plata, Argentina, Administrative and Accounting Economic Reflection Research Group, Category A Colciencias. 


, Fundación Universitaria Los Libertadores

Professor, Program in Hotel and Tourism Administration, Faculty of Hotel and Tourism Administration Fundación Universitaria Los Libertadores, Bogotá, Colombia. Tourism and Hotel Administrator, Corporación Unificada Nacional (CUN), Colombia, Master’s Degree, Business Administration and Direction, Universidad Pedagógica y Tecnológica de Colombia, Colombia, Administrative and Accounting Economic Reflection Research Group, Category A Colciencias.


, Fundación Universitaria Los Libertadores

Professor, Program in Hotel and Tourism Administration, Faculty of Hotel and Tourism Administration Fundación Universitaria Los Libertadores, Bogotá, Colombia. Chemical Engineer, Universidad Nacional de Colombia, Colombia, Master’s Degree, Food Science and Technology, Universidad Nacional de Colombia, Colombia.

Published
2021-02-13
| 0 |
How to Cite
Cote Daza, S. P., Barón Chivara, J. A. ., & Moncayo Martínez, D. C. . (2021). Developing Boyacá’s traditional soups as frozen, vacuum-packed products. Cuadernos De Administración, 36(68), 3-13. https://doi.org/10.25100/cdea.v36i68.8702
Section
Research