Rescate del maíz negro como producto ancestral andino aplicado en un macerado basado en una bebida tradicional ecuatoriana

• DOI: 10.22533/at.ed.15923300813

• Palavras-chave: maíz morado, degustación, Colada Morada, macerado artesanal.

• Keywords: purple corn, tasting, Purple Laundry, artisan maceration.

• Abstract: The research aims to recover ancestral ingredients that have been transmitted for years, transforming them into innovative products to be cosumed for the coming generations. The present research is based on the knowledge and use of purple corn for preparing the dark purple strained beverage being a traditional drink that has been consumed for many past years, specially on all souls day on November 2 The experimental phase for the use of corn is given through the preparation of a maceration with spices based on vodka that will present aromatic features, similar to the purple strained drink, as a result to this traditional drink, is because this liquor was taken into tasting determining parameters of visual analysis olfatory and tasting analyis.