Propuesta para la elaboración de un licor artesanal a base de la fruta de joyapa (Macleania Rupestris).

Abstract

Abstract: Ecuador has a large amount of territory with big benefits for local cuisine. One of them is the great variety of national fruits that one can encounter all over the national territory. Nevertheless, as well as there are a lot of fruits which are consumed daily by Ecuadorian families, there are fruits which are not as popular for most of the population and are for most of the time wasted or just used by some local villages or families. That s the case of the joyapa, which is a fruit that originated in the south-central part of the country. For this reason, the present research work had the purpose of elaborating an artisanal liquor based on the joyapa, as a rediscovery of the fruit and to promote its use within the alcoholic beverage industry and the gastronomic industry in general. This process was elaborated in an artisanal way through a maceration method. Which was qualified through a sensory analysis applied to a focus group of 2 teachers and 35 students of the gastronomy career, of which 51% qualified that they like it a lot and 30% that they like the liquor made, thus having an excellent grade. acceptance towards himself.