Uso creativo del morocho, en la elaboración de bebidas fermentadas: chicha y cerveza artesanal

Abstract

Abstract: The present research work focuses on a novel gastronomic proposal related to the application of the "morocho" grain, traditionally used in the Ecuadorian Sierra region. In this project, the creative use of this grain for the production of "chicha" (a traditional fermented beverage) and craft beer is explored. The research is based on an in-depth analysis of the properties and characteristics of morocho, a product of great relevance in Ecuador and with a long-standing tradition in the local diet. Various studies have highlighted the use of corn in the production of craft beers and chicha, which has spurred interest in the innovative use of morocho in these fermented beverages. Therefore, the objective of this work is to validate the feasibility and acceptance of the proposal, providing an alternative that enriches the range of products based on morocho. In conclusion, the results of this research reflect the possibility of diversifying the use of morocho in its various forms, offering an additional option with high potential for acceptance among consumers.