Obtención de vinagre a través de la fermentación con base en el Orito (Musa Acuminata. AA) en sus diferentes etapas de maduración y su aplicación gastronómica

Abstract

The main objective of this thesis is to obtain vinegar from the Orito (Musa Acuminata. AA), for which reason the fermentation will be experimented with at different stages of ripening of this fruit, the same time of acetic and alcoholic fermentation will be tested in a controlled manner, guaranteeing the quality and safety of the final result, in the same way the vinegars will be put in the same environmental conditions, so that this factor does not interfere with the final result. The selected ripening states are: green, optimal and ripe. Through experimentation, the aim is to extract different vinegars from the fermentation of the fruit. Therefore, a test will be carried out with pH strips, indicating the degree of acidity of the fruit, in parallel, different preparations will be made to compare the final result of the vinegars, in order to determine if the product is optimal for consumption, demonstrating that a natural, healthy and nutritious product can be achieved. Apart from giving a different touch to different recipes, improving them, it is also desired to optimize the product and avoid waste. By experimenting with the ripening phases of the orito, a lot is learned about the reaction that occurs when this fruit is fermented, which results in a vinegar of better quality and flavor, which can be used in culinary preparations. Thus, this product will be suitable for implementation in new recipes.