Rescue of black corn as an ancestral Andean product ap-plied in a macerate based on a traditional Ecuadorian drink

• DOI: 10.22533/at.ed.2163182331079

• Palavras-chave: purple corn, tasting, Colada Morada, artisan macerated.

• Keywords: purple corn, tasting, Colada Morada, artisan macerated.

• Abstract:

  The purpose of the research is to recover ancestral ingredients that have been passed down for years, transforming them into innovative products that are consumed by new generations. This research is based on the knowledge and use of purple corn, as is the case in the preparation of colada morada, being a traditional drink that has been consumed historically, especially on Nove-mber 2 as an offering to souls.
  The experimental phase for the use of corn occurs through the preparation of a macerate with vodka-based spices, which will present characteristic aromatic notes, similar to colada morada, thus giving a different approach to this traditional drink, which is why this liquor was tasted, determining visual, olfactory and taste analysis parameters.