El Objetivo general de esta investigación fue determinar el tipo de enfoque aplicado en la gestión de la investigación para la generación de capital intelectual en las universidades públicas de la Costa Caribe de Colombiana. La variable objeto de estudio fue sustentada en las teorías de Eduardo Bueno Campos (2003) y Antonio Cobo Jiménez (2006). Para tal efecto, se realizó una investigación aplicada, de tipo analítico situacional, no experimental, transversal y de campo, con una población de siete (7) universidades conformada por 290 personas y una muestra de 79 sujetos informantes, líderes de grupos de investigación categorizados y avalados por cada universidad objeto de estudio, a los cuales se les aplicó un cuestionario tipo Likert de 24 ítems, validado por siete expertos de la Universidad Rafael Belloso Chacín. La confiabilidad fue calculada a partir de una prueba piloto a veinte sujetos y se calculó el coeficiente de Alfa Cronbach, obteniendo un resultado de 0,952, lo cual es de una confiabilidad elevada. Los datos obtenidos fueron tratados estadísticamente a partir del cálculo de la media, la frecuencia absoluta y la frecuencia relativa. Los resultados evidenciaron que las universidades de la Costa Caribe Colombiana no tienen un enfoque definido para el desarrollo de la investigación y lo fundamentan tomando en cuenta el predominio de los enfoques estratégico corporativo y en menor medida el social evolutivo.

The principal objective of this study was the production of intermediate syrups by enzymatic hydrolysis using the enzyme α-amylase on solutions of 36 and 46% (D. rotundata) The response variable was the dextrose equivalent in each syrup obtained. A completely randomized design was used. The data was analyzed using Statgraphics ® statistical package. The products obtained were intermediate sweeteners syrups with a dextrose equivalent of 18.81 and 22.15%, respectively; after liquefaction, -which allows classification as a low conversion syrup because of its low content of glucose syrups- the syrups obtained can be used for their functional properties as intermediate syrups or as raw material for various food industry processes such as fermentation by yeast or obtaining syrups rich in glucose by saccharification. This allows establishing a guideline for the use of yam as a non-conventional raw material in the production of products from starch.

Sweeteners syrups produced by enzymatic hydrolysis from starch of hawthorn yam (Dioscorea rotundata). The starch was extracted by a scratched, washed, sedimented and drying; the yield was quantified taking into account the amount of initial raw material and was determined the concentration of starch, amylose, amylopectin, crude fiber, ash, protein, fat and humidity in accordance with the requirements of the AOAC standards, and ICONTEC COVENIN. Enzymatic hydrolysis of starch was conducted using ∂-amylase, glucoamylase and pullulanase in starch solutions at 36 and 46 % w/w varying the order of application of glucoamylase and pullulanase were determined pH, Brix, moisture, reducing sugars (AR), total sugar (TS) and the dextrose equivalent (ED) in the syrups obtained. In the liquefaction were obtained with an intermediate syrups sweeteners ED 18.81% and 22.15%. Syrups low and medium conversion with an ED between 34-45% in the first saccharification and high conversion syrups with a DE between 75-79% as a final product. The above values allow the use of hawthorn yam starch syrup production for multiple uses in different food industry processes.