Elaboración de macerados con frutas orientales ecuatorianas para mixiología

Abstract

This investigation is based on an exploratory research whose study poses on the preparation of macerated with Ecuadorian Amazon fruits as mixology ingredients. In order to determine the product quality there were put under analysis physico-chemical, and organoleptic properties as well as other factors like marketing acceptability degree and mixology derivatives. Other quality factors to be analysed were first, the beverage pH by using test paper and the respective colour scale in the container, then the density which was tested by the pycnometry method and finally, the alcoholic degree established by the alcohol meter. Taking into account the organoleptic characteristics; they determine taste, flavor, odor and texture furthermore, the acceptance level to identify the success degree that the cocktails prepared with macerated Ecuadorian Amazon fruits have. Through the acceptability test it was showed that the cocktails: Naranjilla´s Mojito, Pitahaya´s Cuba libre, Oriente Tropical and Grape´s Cuba libre were the most successful drinks in the hedonic test, so they reveal more potentiality. It is concluded that the macerated with Ecuadorian Amazon fruits are able to be included into cocktails´preparation, for this reason, they represent new enjoyable products accepted by the consumer.