Pigmentación Natural de Pastas con Carotenos, Antocianinas y Clorofila 2011

Abstract

The purpose of the thesis was the elaboration of blackberry liquour for preparing mixology derivatives, where the following variables were measured: fermentation of the fruit, distillation, good conditions of the process, blackberry physical- chemical analysis, and acceptability through organoleptic tests. Whit the obtained liquor, 30 mixology derivatives whit the respective standardization were elaborated; later, physical- chemical analysis and acceptability were made. When distilling, 23 liters of pure liquor were obtained, the analysis applied were: physical(pH , relative density), chemical analysis (total acidity, superior alcohols, aldehydes, esters, alcoholic degree, furfural, methanol) carried aut in the Escuela Politécnica Nacional – Food Sciences and Biotechnology Department (DECAB); where it was determined that the results achieved the Ecuadorian INEN standards, the analysis of the mixology derivatives were: (pH, density, kilocalories), chemical (GL%), which were carried aut in the Public Health Faculty, Bromatology laboratory of the Escuela Superior Politécnica de Chimborazo (ESPOCH). The acceptability degree was executed with the hedonic scale of 5 points, the preparations that achieved greater acceptability were: hell blackberry; blackberry Mojito, blackberry Metropolis, blackberry Bicolor and blackberry Cuba libre. It is concluded that it is possible to make liquors with blackberry. It is recommended to continue with this kind of investigations with different kind of fruit to obtain a maximum quality and introduce the product into the market.