<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-4645</journal-id>
<journal-title><![CDATA[Cuadernos de Administración (Universidad del Valle)]]></journal-title>
<abbrev-journal-title><![CDATA[cuad.adm.]]></abbrev-journal-title>
<issn>0120-4645</issn>
<publisher>
<publisher-name><![CDATA[Universidad del Valle]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-46452020000300003</article-id>
<article-id pub-id-type="doi">10.25100/cdea.v36i68.8702</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Developing Boyacá&#8217;s traditional soups as frozen, vacuum-packed products]]></article-title>
<article-title xml:lang="es"><![CDATA[Desarrollo de sopas típicas boyacenses empacadas al vacío y congeladas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cote Daza]]></surname>
<given-names><![CDATA[Sandra Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barón Chivara]]></surname>
<given-names><![CDATA[Jesús Alexis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moncayo Martínez]]></surname>
<given-names><![CDATA[Diana Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Fundación Universitaria Los Libertadores Faculty of Hotel and Tourism Administration ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Fundación Universitaria Los Libertadores Faculty of Hotel and Tourism Administration ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Fundación Universitaria Los Libertadores Faculty of Hotel and Tourism Administration ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>36</volume>
<numero>68</numero>
<fpage>3</fpage>
<lpage>13</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-46452020000300003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-46452020000300003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-46452020000300003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[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&#8217;s tourism; however, the traditional soups&#8217; 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&#8217;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&#8217; 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&#8217;s traditional dishes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El turismo y la gastronomía colombiana están en auge, la gran variedad de platos típicos se registra en diferentes medios de comunicación a nivel mundial. Esto se traduce en una oportunidad para fortalecer el turismo del país, sin embargo, la oferta de sopas típicas es reducida debido a la falta de procesos que permitan a los establecimientos gastronómicos conservarlas. Como objetivo de investigación se planteó ofrecer dos sopas típicas de la gastronomía del departamento de Boyacá, Cuchuco de Trigo con Espinazo de Cerdo y Sopa de Indios, para almacenar en congelación con el fin de facilitar el manejo de estos productos por parte de los establecimientos gastronómicos y así incrementar la oferta a los turistas. La metodología se desarrolló a partir de tres fases: estandarización y empaque, análisis sensorial y determinación del aporte nutricional. Como resultado del estudio se estandarizó el cuchuco de trigo con espinazo de cerdo y sopa de indios, con un tiempo de cocción de 110 y 105 minutos respectivamente, con una vida útil de 30 días, proporcionando un proceso de conservación que favorece la oferta gastronómica de los platos típicos del país.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Gastronomic tourism]]></kwd>
<kwd lng="en"><![CDATA[Traditional food]]></kwd>
<kwd lng="en"><![CDATA[Soup]]></kwd>
<kwd lng="en"><![CDATA[Preservation]]></kwd>
<kwd lng="es"><![CDATA[Turismo gastronómico]]></kwd>
<kwd lng="es"><![CDATA[Alimentos típicos]]></kwd>
<kwd lng="es"><![CDATA[Sopa]]></kwd>
<kwd lng="es"><![CDATA[Conservación]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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