Aplicación del Extracto de Pétalos de Caléndula Officinalis en la Elaboración de Cócteles sin Alcohol, Escuela de Gastronomia, Facultad de Salud Pública. ESPOCH 2011

Abstract

The methods in the Application of Marigold (Calendula Officinalis) Petals in the making of nonalcoholic cocktails apply were: Almost Empirical method in which there was an intervention of an experimental, cross sectional, prospective study. Data were tabulated with Microsoft Excel software. Result show three cocktails with four doses of 60,45,30,15 ml of extract. Acceptability with a dose of 60 ml extract: The Souci Collins cocktail obtained 42% of acceptability, Grapefruit Marvel obtained 31,42% and Tricolored Gold 37,14%. Acceptability with a dose 45 ml: The Souci Collins cocktail obtained 40%: Grapefruit Marvel obtained 28,57% and Tricolored Gold 34,29%; Souci Collins cocktail with a dose of 30 ml: 28,57%, 31,43% and 28,57%. The best marks are for the Souci Collins with a 60 ml of extract because of its good appearance, smell and taste. This research recommends including medicinal plants on culinary delicacies because of their therapeutic properties and diversifying of Ecuador gastronomy.