Utilización de la papa chaucha (Solanum Phureja) y su aplicación en una propuesta mixiológica 2013

Abstract

This research work is about the use of an Andean potato called “Chaucha” (SolanumPhureja) in mixiologic preparations by using liquors, creams, sodas, juices and syrups. The method for macerating it was done by processing the potato pulp from July to September, 2013. Organoleptic tests demonstrated that because of its color, preparation C4 “Ecuatorianisimo” had the highest degree of acceptability when prepared with tequila. Its features were as follows: 27% acceptability because of its color, 32% because of its smell, 32% because of its texture and 30% because of its taste. Preparation C2 “Tangerine Sunrise” which had potato maceration, tangerine juice, and liquid sugar because of its organoleptic features, reached 24% of acceptability. Preparation C1 “Amor Anaranjado” (Orange love) which had potato pulp, golden rum, liquid sugar, and orange juice showed 20% of acceptability. C3 “Papa Sour” (Potato Sour) which had pizco liquor, lemon juice, syrup, and diced potatoes obtained 11% of acceptability. C5 “Aguita” (Water) which had vodka, half evaporated milk, half condensed milk, syrup, diced potato got 15% of acceptability. Standard recipes were elaborated in order to ensure the quality of each cocktail. They were put in a recipe booklet in which several options on how to use this tuber in the area of Mixiology were recorded.