Elaboración de mapanagua con maceración de frutas cítricas para su comercialización: naranja, maracuyá, lima, fresa y toronja

Abstract

This intervention project consists of an alternative to drinking traditional of the Ecuadorian southern zone, commonly known as mapanagua. The proposal consists of a series of individual macerations of citrus fruits (orange, passion fruit, lime, strawberry and grapefruit) in order to improve the organoleptic conditions in the brandy used in it (base liquor for the preparation of mapanagua) and offer a new alternative for the consumption of this drink. In the project for the study of the mapanagua, some interviews with artisan producers located in specific points where extract the samples. The bibliographical research is focused on the organoleptic characteristics of the fruits for subsequent experimentation, Additionally, the optimal maceration times of each fruit are established in relationship with the liquor, adequate proportions for the formation of the mapanagua and the compatibility of the fruit with the guarapo according to qualitative evaluations, establishing suitable applications in the different culinary areas, inferred by professionals in the gastronomic field. The study gave rise to the fact that macerations require times and quantities different types of fruit or product to be macerated, in order to improve the characteristics organoleptics in the final product. Keywords: Guarapo. Mapanagua. Maceration. Citric fruits. Cane liquor.