Utilización de los pétalos de rosa en la elaboración de cocteles con alcohol, en la Facultad de Salud Pública, Escuela de Gastronomía de la ESPOCH de septiembre 2012 a febrero 2013

Abstract

This research was conducted with the objective of using the roses in the area of gastronomy, to produce an extract which was used in the preparation of cocktails. Organic rose petals were acquired in the city of Salcedo, which met with the right features: natural an fresh at time of receipt. Five colors were used which were subjected to a process of maceration for five months whit rectified ethyl alcohol in glass bottles, whit the following shades; red intense- red, yellow intense-yellow, green-yellowish green, pink-slightly yellow, white-transparent white; among which two extracts were chosen for their aroma and color. Taking as a sample one of the selected extracts for the respective physicochemical and microbiological analysis, is was found in the features set by INEN according to the results, showing this way that extract obtained is suitable for consumption. By using both extracts in the creation of two new cocktails, we observed that the strongest tones have better presentation when combined which other ingredients, which was tested which the results of surveys applied to tasters obtaining a high degree of acceptability. The cocktail Eglantine (wild Rose) was mare pleasant for testers because of its sweet flavor, fruity aroma an appealing color. As final proposal a recipe whit new preparations designed cocktails was designed.