Proposal for horchata type syrup using rice (oryza sativa) with cantaloupe melon seeds (cucumis melo)
DOI:
https://doi.org/10.61117/ipsumtec.v6i6.46Keywords:
Cantaloupe, Horchata, Melon, Rice, SeedAbstract
The objective of this project is to propose a sweet syrup project of the “horchata” type using melon seeds (Cucumis melo) and rice (Oryza sativa) for the reuse of these as a sustainable process. Methodology: For this, market studies were carried out to find out if the melon seed can be used as a new product in which it will be given potential value and prevent environmental pollution. Results: the melon seed is feasible for the realization of a new product in the market in which a 100% natural horchata syrup can be obtained, which benefits the population consuming artisanal products. Conclusions: therefore, with new ideas for products for commercialization, which help to face the globalizing trends of the current gastronomic context.
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Copyright (c) 2023 Yaitla Aitza Reyes Osorio , Diana Rubí Oropeza Tosca , Zinath Javier Gerónimo, Roger Ernesto Tamayo Uribe , Erasmo Martínez Patraca
This work is licensed under a Creative Commons Attribution 4.0 International License.
