Obtención de una bebida fermentada a partir de pulpa de banano (gros michel) y pulpa de maracuyá (passiflora edulis)

Abstract

In Ecuador, rejected banana is not used efficiently because it is disposed of in the open air and presents environmental and economic problems for producers, however, this fruit offers the opportunity to obtain value-added bioproducts due to its chemical composition. The objective of this research work is to know the beneficial properties that the banana of the variety (Gros Michel) and the passion fruit (Passiflora edulis) have, knowing the nutritional and functional properties of the raw materials to later use them in the preparation of a fermented alcoholic beverage based on fruits defined by the NTE INEN 374. Obtaining this drink gives added value to non-exportable bananas, mainly from zone 7 specifically from the Province of El Oro.