Técnicas de conservación casera de alimentos como pepinillos y fresas
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
El proyecto investigó las técnicas de conservación casera de pepinillos encurtidos y mermelada de fresa, en un contexto donde la alimentación saludable es cada vez más relevante. Se buscó no solo prolongar la vida útil de estos alimentos, sino también promover la autosuficiencia y reducir el desperdicio alimentario. El objetivo general fue diseñar una propuesta para conservar pepinillos y fresas mediante técnicas caseras, promoviendo la seguridad alimentaria y ofreciendo alternativas saludables. Los objetiv os específicos incluyeron analizar técnicas de conservación, seleccionar recetas adecuad as y evaluar su versatilidad en otros platillos. La metodología combinó enfoques cuantitativos y cualitativos. Se realizó un análisis bibliográfico para establecer rece tas estándar y comprender las preferencias de los consumidores mediante focus groups y degustaciones. Los resultados indicaron que las técnicas de conservación casera fueron efectivas, manteniendo la calidad y prolongando la vida útil de los productos. Las encuestas revelaron una alta aceptación de los consumidores, subrayando la importa n c ia de utilizar ingredientes frescos. Finalmente, la investigación confirmó la viabilidad de las técnicas de conservación casera para pepinillos y fresas, ofreciendo una alterna t i va saludable a los productos industrializados. Los hallazgos abren oportunidades para emprendimientos futuros en el ámbito de las conservas caseras, contribuyendo a la seguridad alimentaria y la autosuficiencia.
The project investigated home preservation techniques for pickled gherkins and strawberry jam, in a context where healthy eating is increasingly relevant. The aim was not only to extend the shelf life of these foods, but also to promote self-sufficiency and reduce food waste. The general objective was to design a proposal to preserve gherkins and strawberries using homemade techniques, promoting food safety and offering healthy alternatives. The specific objectives included analyzing preservation techniq u es, selecting appropriate recipes and evaluating their versatility in other dishes. The methodology combined quantitative and qualitative approaches. A literature review was conducted to establish standard recipes and to understand consumer preferences through focus groups and tastings. The results indicated that home preservation techniques were effective, maintaining quality and prolonging the shelf life of the products. Surveys revealed high consumer acceptance, underlining the importance of using fresh ingredients. Finally, the research confirmed the feasibility of home preservat i on techniques for pickles and strawberries, offering a healthy alternative to industrial i z ed products. The findings open up opportunities for future ventures in home canning, contributing to food security and self-sufficiency.
The project investigated home preservation techniques for pickled gherkins and strawberry jam, in a context where healthy eating is increasingly relevant. The aim was not only to extend the shelf life of these foods, but also to promote self-sufficiency and reduce food waste. The general objective was to design a proposal to preserve gherkins and strawberries using homemade techniques, promoting food safety and offering healthy alternatives. The specific objectives included analyzing preservation techniq u es, selecting appropriate recipes and evaluating their versatility in other dishes. The methodology combined quantitative and qualitative approaches. A literature review was conducted to establish standard recipes and to understand consumer preferences through focus groups and tastings. The results indicated that home preservation techniques were effective, maintaining quality and prolonging the shelf life of the products. Surveys revealed high consumer acceptance, underlining the importance of using fresh ingredients. Finally, the research confirmed the feasibility of home preservat i on techniques for pickles and strawberries, offering a healthy alternative to industrial i z ed products. The findings open up opportunities for future ventures in home canning, contributing to food security and self-sufficiency.
Description
Keywords
Conservas caseras, Seguridad alimentaria, Autosuficiencia