<?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>2218-3620</journal-id>
<journal-title><![CDATA[Revista Universidad y Sociedad]]></journal-title>
<abbrev-journal-title><![CDATA[Universidad y Sociedad]]></abbrev-journal-title>
<issn>2218-3620</issn>
<publisher>
<publisher-name><![CDATA[Editorial "Universo Sur"]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2218-36202021000300444</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estudio de bebidas y plantas ancestrales para la elaboración de un menú gastronómico con productos tradicionales del ecuador. Caso de estudio: planta ayahuasca (Banisteriopsis Caapi)]]></article-title>
<article-title xml:lang="en"><![CDATA[Study of drinks and ancestral plants to elaborate a gastronomic menu with traditional products of ecuador. Case study: ayahuasca plant (Banisteriopsis Caapi)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Poveda Morales]]></surname>
<given-names><![CDATA[Tannia Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rivera Rosero]]></surname>
<given-names><![CDATA[Daniel Santiago]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Regional Autónoma de Los Andes  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>13</volume>
<numero>3</numero>
<fpage>444</fpage>
<lpage>453</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2218-36202021000300444&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2218-36202021000300444&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2218-36202021000300444&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Una de las áreas más biodiversas del planeta tierra es la Amazonía, espacio que cubre varios países, siendo el Ecuador uno de sus beneficiarios. Se encuentra dentro de este territorio una amplia gama de flora y fauna endémica, en donde nuestros ancestros han venido practicando el uso de algunas plantas en rituales medicinales. El estudio de ciertas plantas ha permitido el engrandecimiento del conocimiento y han marcado una diferencia entre los pueblos. El principal objetivo de este trabajo es el estudio de la bebida de la planta Ayahuasca (Banisteriopsis caapi) que permita su uso alternativo dentro de la innovación de recetas que se convertirán en un menú gastronómico. Se emplearán métodos de investigación con una modalidad cuali-cuantitativa, métodos teóricos del conocimiento y técnicas de análisis documental de laboratorio, con estudios bioquímicos y análisis sensoriales de alimentos. Los principales resultados fueron los conocimientos de los valores nutricionales y características organolépticas que se obtuvieron de las preparaciones gastronómicas a base de la bebida de ayahuasca.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT One of the most biodiverse areas on planet Earth is the Amazon, a space that covers several countries, Ecuador being one of its beneficiaries. Within this territory there is a wide range of endemic flora and fauna, where our ancestors have been practicing the use of some plants in medicinal rituals. The study of certain plants has allowed the enhancement of knowledge and have made a difference between peoples. The main objective of this work is the study of the Ayahuasca plant drink (Banisteriopsis caapi) that allows its alternative use within the innovation of recipes that will become a gastronomic menu. Research methods will be used with a quali-quantitative modality, theoretical methods of knowledge and documentary laboratory analysis techniques, with biochemical studies and sensory analysis of food. The main results were the knowledge of the nutritional values and organoleptic characteristics obtained from the gastronomic preparations based on the ayahuasca beverage.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Bebidas de plantas ancestrales]]></kwd>
<kwd lng="es"><![CDATA[innovación de menús gastronómicos]]></kwd>
<kwd lng="es"><![CDATA[análisis nutricionales y sensoriales]]></kwd>
<kwd lng="en"><![CDATA[Ancestral plant beverages]]></kwd>
<kwd lng="en"><![CDATA[gastronomic menu innovation]]></kwd>
<kwd lng="en"><![CDATA[nutritional and sensory analysis]]></kwd>
</kwd-group>
</article-meta>
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