Aplicación mixologica de una bebida fermentada a base de maíz negro (Zea Mays)

Abstract

The aim of this research was to develop a fermented beverage a fermented beverage from Maíz Negro for its prior application in Mixología, this beverage was obtained by the fermentation of Maíz Negro for about 5 months. Chemical and microbiological physical properties of fermented drink (Chicha de Maíz Negro) indicating that meets the conditions laid down according to INEN norm, thanks to a good manufacturing and sanitation used in its preparation, it is suitable to consume without any risk, ands thanks of results obtained from 27 alcohol proof. We prepared 15 cocktail safter several formulations of which five were selected based on their organoleptic characteristics: Canelazo Pasión fruit, Atardecer Andino, Ecuagold, Cortavenas and Roba Sueños. These formulations were subjected to its evaluation and organoleptic acceptability by the panelists represented by 30 students from the School of Gastronomy features that were well accepted. Data were analyzed using Microsoft Excel software. By the results of the test of acceptability which has greater acceptance is the Cocktail Canelazo Pasiòn Fruit due to the characteristics of the ingredients with which it was produced.