Desarrollo de un coctel congelado elaborado a partir de licor de chawarmishqui y pulpa de maracuyá empacado en fundas doypack

Abstract

The agave liquor is part of the productive socio-cultural livelihood of the Nabón canton, as in other cantons in our country, however, this type of liquor at the national level has not achieved important recognition. The objective of this project is the development of a frozen cocktail, made from chawarmishqui liquor and passion fruit pulp packed in doypack sleeves, using an IQF freezing process, with good organoleptic characteristics. For the development, four formulations were elaborated, with variations in the concentration of liquor and passion fruit pulp, keeping the proportions of water, sugar and xanthan gum constant, with the aim of generating a pleasant-tasting drink. The samples were evaluated by means of a sensory analysis using an ordering test on a panel of 32 tasters, to obtain the most preferred cocktail. According to the Ecuadorian Technical Standard NTE INEN 2802, the physical, chemical and microbiological analyzes required in the best formulation were carried out, obtaining a liquor of 3.2 pH, 21.7 degrees Brix, higher alcohols of 16.23 mg over 100 cubic cm, alcohol in volumetric fraction of 8 degrees GL, furfural less than 0.01 mg over 100 cubic cm and methanol 4.2 9 mg per 100 cubic cm, a count of molds and yeasts less than 10 CFU per mL and absence of salmonella, therefore the cocktail meets the requirements stipulated for cocktails or mixed alcoholic beverages and appetizers.