Obtención de macerados alcohólicos a partir de Taxo (Passiflora Tripartita), Uvilla (Physalis Peruviana) y Chamburo (Vasconcellea Pubescens) y su aplicación gastronómica en recetas de dulce

Abstract

This intervention project focuses on the creation of alcoholic macerations based on the following fruits: taxo (Passiflora Tripartita), uvilla (Physalis Peruviana) and chamburo (Vasconcellea Pubescens), with the aim of using the result in the elaboration of sweet recipes, since within the gastronomic field, macerations are mostly used in the elaboration of cocktails. It was carried out through a bibliographical research on the types of fruits used and the maceration process. Regarding the experimentation phase, it was divided into two segments: the first focused on the formulation, creation and tasting of the alcoholic macerations, which, once their respective maceration times were finished, were analyzed by the project tutor and rated based on their smell, color and flavor. In addition, in this segment, the samples that met the appropriate profile for implementation in different sweet preparations were chosen. The second part was focused on the preparation of sweet recipes with the chosen samples and their subsequent tasting by a panel to verify their acceptability, which was measured using the Likert scale based on the characteristics of flavor and odor perception of the macerations within the preparations. In the results section, it was found that, due to various characteristics of the chosen sweet preparations, the perceptions of the alcoholic macerations were minimal, even so, the results were reflected in a medium point of acceptability.