Propuesta para la elaboración de licor crema artesanal a base de borojó, como alternativa para la creación de una carta de cócteles exóticos

Abstract

Abstract: Ecuador is a country that has a large production of borojó which has a large amount of vitamins and minerals. It is for this reason that this degree work aims to take advantage of and create a borojó cream liqueur so that it can be applied within the gastronomic world such as mixology, in order to create and innovate new products based on an endemic fruit.To carry out the elaboration of said liquor, the burning water with which it was going to macerate was analyzed and investigated, with the aim of knowinghow optimal its fusion is and being able to obtain a very pleasant product. Where, through the artisanal process of cold maceration, it was elaborated for a period of 15 days, to later merge it with other ingredients and be able to obtain the cream liqueur. Where a sensory analysis of the product was also carried out through an acceptability test aimed at a focus group, with which it was possible to conclude that there is a high rate of acceptability of the borojó cream liqueur.