Proposal to produce artisanal alcoholic beverages based on non-traditional exotic fruits such as cocona (solanum sessiliflorum), jack fruit (artocarpus heterophyllus) and salak (salacca zalacca).
Article Sidebar
Main Article Content
Abstract
In Ecuador, three exotic fruits have been found that are not commercialized in the Ecuadorian market, due to the lack of knowledge on the part of the producers and consumers, that is why it has been motivated to elaborate a distilled and fermented liquor from the cocona, jack fruit and salad to promote consumption. 28 formulations with 3 types of yeasts are made, in addition the proportions of fruits, sugar and water are controlled, the latter are left to ferment with a time variant of 15 and 30 days at 20 ° C, then they are distilled to obtain a liquor with 27 Alcoholics An internal evaluation is carried out in which the sample 1411 is chosen due to its excellent organoleptic characteristics, according to the physicochemical analysis the sample lacks methanol, after that culinary proposals such as passion fruit mousse, naranjilla cocktail and chimichurri are made are carried out Acceptance test to 60 evaluators through hedonic scale. As a result, it was obtained that in general characteristics 58 evaluators extremely like passion fruit mousse, 56 extremely like cocktail and 58 extremely like chimichurri, no evaluator dislikes any of the preparations made, this result showed that it was possible.
Article Details
References
X. A. Abril Ezeta, K. M. Román Sánchez y F. J. Duque-Aldaz, «Diseño de un modelo de negocio usando la metodología canvas para una galleta nutricional a base de moringa,» Universidad de Guayaquil, Guayaquil, 2019.
Central de Abastos, «Frutas Exoticas,» Mexico, 2015.
El Universo, «Frutas exóticas de Ecuador abren y ganan mercados en Europa y Estados Unidos,» El Universo, 24 Julio 2018.
M. E. Jácome Córdova, C. N. Pincay Moreira y F. J. Duque-Aldaz, «Desarrollo de modelo de negocio aplicando la metodología Canvas para bebida a base de quinoa,» Universidad de Guayaquil, Guayaquil, 2019.
Om Prakash, Rajesh Kumar, Anurag Mishra & Rajiv Gupta, «Artocarpus heterophyllus (Jackfruit): una visión general,» PHCOG REV. : Artículo de revisión, 2009.
Craig R Elevitch & Harley I Manner, «Artocarpus heterophyllus (jackfruit),» Species Profiles for Pacific Island Agroforestry, Abril 2006.
«The Plant List,» 2013. [En línea]. Available: http://www.theplantlist.org/.
E. M. Yahia, «Mangosteen to White Sapote,» de Postharvest Biology and Technology of Tropical and Subtropical Fruits, Woodhead Publishing, 2011.
K. Briceño, «Lifeder,» 2018. [En línea]. Available: https://www.lifeder.com/fermentacion/.
A. Garritz y J. A. Chamizo, Quimica, mexico: Pearson Educación, 1998, p. 829.
«Ialimentos,» 22 06 2015. [En línea]. Available: https://revistaialimentos.com/noticias/prueba-aceptacion-del-producto-industria-consumidor/.
A. S. Mora Almea y F. J. Duque-Aldaz, «Diseño de un modelo de negocio basado en la metodología canvas para la comercialización de smoothie bowls en la ciudad de Guayaquil.,» Universidad de Guayaquil, Guayaquil, 2019.
SGAPEIO, «Estudio hedónico del pan en el IES Mugardos,» 2014.
X. E. Aguayo Morante, A. L. Bravo Córdova Adriana y F. J. Duque-Aldaz, «Modelo de negocio aplicando Lean Cavas para un licor artesanal a base de jengibre,» Universidad de Guayaquil, Guayaquil, 2020.
F. J. Duque-Aldaz, E. G. Pazan Gómez y W. A. Álvarez Vasco, «Factors affecting entrepreneurial intention of Senior University Students,» Espacios, vol. 30, nº 09, 2017.
F. J. Duque-Aldaz, H. A. Pérez Benítez, J. P. Fierro Aguilar y E. G. Pazán Gómez, «Design of a business model based on Canvas method for the marketing of Smoothie Bowls in the Guayaquil’s city,» Espacios, vol. 41, nº 07, 2020.