Elaboración de un licor crema artesanal a base de borojó: innovación en textura, sabor y técnicas de elaboración.

Abstract

Abstract: This research aimed to develop a handcrafted cream liqueur made from borojó fruit by innovating in texture, flavor, and production techniques. A mixed-methods approach with both descriptive and experimental scope was employed, developing three formulations that varied according to the dairy matrix used (whole milk, cream, and a half-and-half system). The methodology included raw material selection, vacuum maceration, homogenization, emulsification, and sensory evaluation by expert judges, complemented by a focus group of 13 participants. The results showed that the formulation made with whole milk (F1) obtained the highest overall acceptance, with 46.2% of responses in the "I like it a lot" category and 30.8% in the "I like it" category. The half-and-half formulation (F3) reached 38.5% "I like it" responses and stood out for presenting the best balance between texture, body, and alcoholic perception. Furthermore, it was verified that the natural viscosity of borojó allowed for a stable emulsion to be obtained without incorporating xanthan gum, demonstrating the technical and gastronomic viability of the product for the development of innovative beverages made with native Ecuadorian raw materials.