Utilización del extracto del ají (capsicum frutescens) en el área de mixiología, de la ESPOCH 2013

Abstract

This research was conducted at the Polytechnic School of Chimborazo in the School of Public Health, School of Gastronomy obtaining various formulations suitable for proper pepper maceration both pisco as alcohol drinking in the chemistry laboratory of the School of Ecotourism, Faculty of Natural Resources, for which the procedures were performed due to the use thereof, obtaining different extracts from alcohol and drinking pisco. It also means that the same was obtained by maceration of chili with pisco is unfit for human consumption being pepper maceration suitable drinking alcohol for the same. The objective of this project is to create and publicize a new and unique beverage that can be used as an alternative in the field of mixology, using pepper extract as base product for making spicy cocktails trend that is booming in European and American just as is the case of Peru. The sensory evaluation test was conducted at the School of Gastronomy, Faculty of Public Health which showed that a 60% host liquor both chili as each cocktail prepared, so checking chili liquor may represent a novel both economic contribution and potencial in the field of mixology .