Propuesta para la elaboración de un macerado artesanal a base de la fruta de guanábana (Anón amazónica) utilizando el aguardiente canta claro

Abstract

Abstract: Ecuador has a large number of beneficial products for local gastronomy. Highlighting at this point the fruits and their innumerable varieties that can be found throughout its entire national territory, however, in the same way that there are fruits that are consumed daily, there are fruits which are not known and consumed. frequently by the population and that are mostly wasted or used by local people, as is the case of the soursop anon Amazonian fruit native to eastern Ecuador. For this reason, the present work refers to the elaboration of an artisanal liqueur based on soursop anón rediscovering and opening the way to promote its use within the markets and the gastronomic industry. The product presented was made in an artisanal way using the maceration method. In addition, it was qualified through a sensory analysis, applied to a focus group of 1 teacher and 7 students of the gastronomy career, of which 50% really like sample number one, which corresponds to 30% of the fruit pulp. . In addition, sample number two 38% indicated that they like having 50% fruit pulp. This type of research helps the growth of the local market.