<?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>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692022000100120</article-id>
<article-id pub-id-type="doi">10.24836/es.v32i59.1197</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estandarización de la receta y valoración nutricional del Cuajado, platillo típico del Oriente venezolano]]></article-title>
<article-title xml:lang="en"><![CDATA[Standardization of the recipe and nutritional assessment of Cuajado, a typical dish from the Venezuelan East]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ekmeiro-Salvador]]></surname>
<given-names><![CDATA[Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno-Rojas]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Duerto-López]]></surname>
<given-names><![CDATA[Julio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mata-Aristimuño]]></surname>
<given-names><![CDATA[Josmar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Oriente  ]]></institution>
<addr-line><![CDATA[Puerto La Cruz ]]></addr-line>
<country>Venezuela</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Córdoba  ]]></institution>
<addr-line><![CDATA[Córdoba ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Escuela Gastronómica Portobello  ]]></institution>
<addr-line><![CDATA[Lechería ]]></addr-line>
<country>Venezuela</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>32</volume>
<numero>59</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692022000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692022000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692022000100120&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Estandarizar el cuajado y caracterizarlo nutricionalmente para generar información unificada en planificación de la alimentación colectiva, dietoterapia, educación nutricional, turismo y para una eventual protección de su identidad patrimonial.  Metodología:  Se encuestaron 89 cocineros y cocineras de Puerto La Cruz para indagar sobre la denominación y sus formas de elaborar el platillo. Se utilizó el programa Nutriplato v365 para estandarizar los ingredientes de más frecuente uso y estimar el valor nutricional del plato.  Resultados:  15,7% (n=14) de los encuestados denominan el plato como &#8220;cuajado oriental&#8221;. Destaca como importante la especificación geográfica del origen. La raya (Myliobatis sp.) es el pescado utilizado en el 75,2% (n=67) de las recetas.  Limitaciones:  Un muestreo más amplio, entre población no vinculada al sector de la restauración colectiva.  Conclusiones:  La receta para 10 comensales quedó estandarizada en 1000 g de raya, 500 g de tajadas plátano, 800 g de tubérculo, 12 huevos, 2 cebollas (400 g), 100 g de ají dulce, 60 g de cebollín, 40 g de cilantro, 40 g de aceitunas verdes, 30 g de alcaparras, 270 ml de aceite onotado, 1 cucharada de sal (15 g) y 1 cucharadita de pimienta (5 g). Nutricionalmente 100 g de producto aporta 169 Kcal, 7,4 g Proteínas, 10,5 g Lípidos, 11,1 g Carbohidratos, 262 mg Na, 1,3 mg Fe, 138 ugER Vit.A, 71,6 mg Colesterol.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  Standardize and characterize nutritionally of Cuajado, generating an important unified information in planning of collective feeding, diet therapy, nutritional education, tourism, and for an eventual protection of its patrimonial identity.  Methodology:  89 chefs from Puerto La Cruz restaurant services were surveyed to inquire about the denomination and the ways in which the dish is made: ingredients, preparation operations and habitual presentation. The Nutriplato v365 program was used to standardize the most frequently used ingredients and estimate the nutritional value of the dish.  Results:  15.7% (n = 14) of those surveyed called the dish "oriental curd", highlighting as important the geographical specification of origin. Raya (Myliobatis sp.) is the fish used in 75.2% (n = 67).  Limitations:  A broader sample of a population not linked to the collective catering sector.  Conclusions:  The recipe for 10 diners was standardized in 1000 g of ray. 500 g of banana slices, 800 g of tuber, 12 eggs, 2 onions (400 g), 100 g of sweet pepper, 60 g of chives, 40 g of coriander, 40 g of green olives, 30 g of capers, 270 ml of ointment oil, 1 tablespoon of salt (15 g) and 1 teaspoon of pepper (5 g). Nutritionally, 100 g of product provides 169 Kcal, 7.4 g Proteins, 10.5 g Lipids, 11.1 g Carbohydrates, 262 mg Na, 1.3 mg Fe, 138 ugER Vit.A, 71.6 mg Cholesterol.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[valoración nutricional]]></kwd>
<kwd lng="es"><![CDATA[cuajado oriental]]></kwd>
<kwd lng="es"><![CDATA[estandarización]]></kwd>
<kwd lng="es"><![CDATA[ingredientes]]></kwd>
<kwd lng="es"><![CDATA[cultura culinaria]]></kwd>
<kwd lng="es"><![CDATA[patrimonialización]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[nutritional assessment]]></kwd>
<kwd lng="en"><![CDATA[cuajado oriental]]></kwd>
<kwd lng="en"><![CDATA[standardization]]></kwd>
<kwd lng="en"><![CDATA[ingredients]]></kwd>
<kwd lng="en"><![CDATA[culinary culture]]></kwd>
<kwd lng="en"><![CDATA[heritage]]></kwd>
</kwd-group>
</article-meta>
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