ADDED VALUE OF NANCHE (Byrsonima crassifolia (L.) H.B.K.)

Abstract

The fruit of the nanche tree (Brysonima crassifolia (L.) H.B.K.) is native to México. Its production is mostly from collection, it is traded in regional markets due to the low volume and the perishable condition of the fruit. An alternative of added value for nanche was developed, through the production of liquor from fruits of three ecotypes and three different solutions for macerate-syrup. The ecotypes were collected
in the region of Soconusco, Chiapas, México, of yellow, green and red color, and the alcohol concentrations of 200, 250 and 300 mL of nanche extract. The macerate technique in proportion 1:1 of alcohol-fruit was used. It was evaluated in sensory terms by a panel of 100 untrained judges. The
statistical results showed that for the sensory variables measured, the liquor made with the yellow ecotype developed the sensorial attributes with highest acceptance.