Utilización del Destilado de la Caña de Maíz de Forma Artesanal para la Elaboración de un Recetario de Cócteles Exóticos y Pruebas de Aceptabilidad en el Año 2010

Abstract

In the fito Chemical Laboratory of the Science Faculty in the Food Science in the Public Health School we made the present investigation, this is experimental, for getting the Corn Cane distilled and elaborate a cookbook of exotic cocktails. We evaluated the physic-chemic variables, organoleptic, besides the physic-chemic characteristics and level of acceptability of the exotic cocktails to know the quality of the product under the requirements of INEN norm 1838. Where we analyzed the pH of the potentiometric, the density for the pycnometry, the alcoholic level for the alcoholimeter breathalyzer, the total acidity for the degree method, aldehydes for the ethanal and furfural for the INEN 0344. Organoleptic characteristics determined: taste, flovor, smell, and texture, besides the level of acceptability to know the rank of student's reception of mixology and winemaking. We conclude that the exotic cocktails elaborated in base of a Corn Cane distilled, have a high rank of acceptability.