Utilización de flores silvestres para la obtención de esencias perfumantes para bebidas en el Cantón Riobamba, Provincia de Chimborazo 2017

Abstract

This research work aims to use ñachag and pansy flowers in order to obtain essences, offering to increase the ingredient repertory able to be used for the preparation of beverages. The mixture of beverages and essences already has important antecedents, and its objective is expanding this field. For the extraction of the chemical components of flavors and scents, a simple extraction method in an aqueous environment has been implemented; as a result of this process, the water obtained contains scent and flavor components which are incorporated to the beverages by the use of the extracts as ingredients. In order to determine the organoleptic features the essences contribute, smell and flavor sensorial analysis charts were elaborated, which evaluated the sensorial properties of the beverages with the essences already included. The level of acceptance of the beverages with the essences added as the final product, was determined by acceptance cards. This evaluation both sensorial and acceptability were applied to a focus group made up by professors and students related to gastronomy. The beverages were subjected to bromatological examinations to determine the level of ash, total solids, total sugar and fiber, parameters which were not modified in the final product; additionally, microbiological exams were done in order to determine the presence of total coliforms (CFU) molds and yeast (CFU), revealing that the essences are acceptable for consumption. The extracts modified positively the flavor and scent of the beverages, adding the sensorial properties of the flowers. In this regard, it is stated that the essences have the ability to improve the sensorial properties of the food. It is recommended to respect the amount of essences used in the elaboration of the beverages in order to not modify negatively the sensorial properties of the beverages.