Propuesta para la elaboración de un licor crema de cacao artesanal, utilizando una variedad autóctona de la provincia de Zamora Chinchipe

Abstract

Abstract: Ecuador has lands with great advantages in agriculture and gastronomy. Most of the local fruits are exported for their high quality and flavor, which have not been exploited to the fullest, because the versatility of the product is unknown, and how to adapt it in a preparation.Due to this, the present investigation of a proposal for the elaboration of a handmade cocoa cream liqueur, using an autochthonous variety from the province of Zamora Chinchipe, is due to the fact that this liqueur is used in the alcoholic beverage industry, as in the elaboration of cocktails. This liquor was made in an artisanal way, with the respective biosafety measures, through the process we obtained two liquors, a 100% cocoa liquor with 55% sweetness called liquor A, and the 100% cocoa liquor with a sweetness of 40% sweetness is called liquor B. A sensory analysis was carried out on these liqueurs applied to a focus group of 12 students in three groups of 4 people, where the most accepted was liqueur A with 67%, and liqueur B with 58%, according to the results obtained during the analysis and interpretation of the data.