Tecnología en Gastronomía

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Sirope de aloe vera y derivados para su aplicación en la mixología
Gómez Castillo, Bairon Camilo; Rodríguez Murcia, Óscar Camilo; López González, Adrián
This research Project was carried out in order to promote and boost the consumption of the Aloe vera plant in the Young population, specifically between the ages of 18 and 25. By sampling and data collection using tolos such as surveys of which tow types were used (esploratory response closed and decritive closed response) for subsequent tabulation and analysis, followed by the creation of a syrup pf aloe vera and some derivatives of it with the addition of different flavors and its impementation in the Mixology Developing a personalizedline of cocktails with and without alcoholic content. As a conclusión of this research it can be said that the population to which the study was carried out (Young people adeg 18 to 25 years of Agustinian University who take 3 to 5 semesters of gastronomy), showed their liking to the syrup presented to them and the personalized cocktails that we made were of their complete pleasure, for which we gave by cump lido the objective of this research for this reason can be concluded that if posible the creation of a syrup of aloe vera to late apply it in tue field of the mixology.