Análisis del consumo alimentario del Maíz negro (Zea mayz) para innovar y fomentar la revalorización del patrimonio gastronómico del Ecuador, en base a la dieta andina, año 2024

Abstract

Abstract: This research work presents a carbonated drink made from corn purple, highlighting both its adaptability and its benefits. The study focuses on create a drink that not only stands out for its flavor, but also for its ability to enrich the kitchen due to its versatility. The work includes an exhaustive analysis of the sensory acceptance of the drink, revealing 80% satisfaction and acceptance of the 100% in terms of flavor. The methodology used was qualitative, ranging from the bibliographic review to the sensory analysis through focus groups. The final gastronomic proposal incorporates a meticulous preparation process, together with the analysis of acceptability results and preference. This research not only contributes to the revaluation of purple corn as part of the Ecuadorian gastronomic heritage, but also introduces a viable innovation and healthy in the carbonated drinks market.