Obtención de una bebida alcohólica a partir de pulpa de sambo maduro (cucúrbita pepo) y su aplicación en coctelería, ESPOCH 2012

Abstract

An alcoholic beverage was elaborated with white pumpkin, through a single distillation, quantifying its physic-chemical composition comparable with the exixting statute. Then the drink was used in coktails, and finally acceptability tests were applied. To create this alcoholic beverage, mature white pumpkin was used due to the considerable percentage of CHO. Physic-chemical tests were performed to the product, and according to correspondent methods were determined 7 GL. On that ground was taken as refgerence standard INEN 338, by mathematical calculation we4 add 10% of sugar cane liquor getting a product of 15 GL (INEN 1 932). As for the other components required, the following results were obtained according INEN 1 932. Total acidity 1.01, Esters 0.03, Aldehydes 0.01, Furfural 0.19, Higher alcohols 0.39, Methanol 0.06. The preparations of 5 cocktails with pumking alcoholic drink plus sugar cane liquor were: Cuba Sambo, Sambo Cherful, Sweetness Sambo, Yellow Samb and Caipirinha Sambo. They underwent to acceptability tests. The results were processed by analysis of variance and mean sepaaration according to Tukey at 5%, so it was shown that the Cheerful sambo cocktail show top marks in measured attributes: appearance, color, aroma, flavor and texture; with averages of 8.16, 8.53, 8.33, 8.27 and 8.02 out of 10 points respectively, outperforming significantly the other preparations. It concludes that it is feasible to get a drink made of white pumking with high alcoholic levels, since for this we must add sugar cane liquor or other products containing high alcoholic levels to make cocktails.