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Faux Marble Coffee Table Set – In a previous post we presented the Ecuadorian Chair with a summary of all research and development work on two Ecuadorian products, plantain (Musa paradisiaca) and physalis (Physalis peruviana l.). On this occasion we are going to present only one product which is physalis or uvila as they speak it in their country of Ecuador.

Uvilla (physalis peruviana l.) is a plant of the Solanaceae family and its fruits grow inside its calyx. Its origin is unclear but it is believed to have been in the South American Andes such as Peru (Legg, 1974), Brazil (CRFG, 1997) and Ecuador (Bartolomas et al., 1990).

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Mainly, we find it in tropical zone of America, Antilles and Australia According to some sources, the countries producing Uvilla are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, United Kingdom, Canada, Mexico, Dominican Republic, Honduras and Peru. Worldwide, the main exporting countries are: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Peru, Bolivia and Mexico. (Ministry of Agriculture, Livestock, Aquaculture and Fisheries, 2011, Ecuador, FAO 1982).

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The genus “Physalides” includes 90 to 100 species (D`Arcy, 1991; Martinez, 1998) and one of the edibles today is Physalis peruviana, also known as Guchuba, Uchuva, Uvila, Cape gooseberry or Andean cherry.

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It is a fruit that is considered a “functional food” as it has immuno-stimulatory, anticancer, antibacterial, antiviral and diuretic characteristics according to Harman (2004). It also has medicinal properties such as purifying the blood, reducing albumin in the kidneys, relieving throat problems, strengthening the optic nerve, clearing cataracts and controlling amebiasis (Corporation Colombia International, Universidad de los Andes and Department of National Planning). 1994) It is a source of provitamin A and vitamin C (Harman, 1994b).

Meanwhile we are working intensively on fermentation Therefore, the first development is to ferment Uvila for further analysis through a survey conducted on a total of 100 people, both professionals and real consumers of the gastronomy sector. Tasting is an affective type with the simple purpose of eliciting a positive or negative response to the consumption of fermented fruit.

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We are inspired by the Japanese technique and practice of lactically fermenting fruits, such as the well-known “umobosi”. The word “ume” or Japanese apricot is actually a plum (prunnus mume, armeniaca mume) which literally translates to “dry plum”. Umeboshi is traditionally used to make umesu macerated wine along with umeboshi.

In the case of umeboshi, it is a Japanese apricot that is cultivated in early summer when it begins to change its color from green to yellow and is preserved through lactic fermentation in salt for a few months. They are then dehydrated and semi-dried in sunlight They are usually red in color because they are fermented with red shiso leaves, although they exist without shiso. The most common way to eat them in Japan is with a cup of bacha tea, tempura or more importantly, over a bowl of rice (hinoma bento, representing the flag of Japan). (Hosking, R., 2001)

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The aim of this development is to obtain fermented physalis as a Japanese product called “umeboshi” of gastronomic value, promote its use and spread it worldwide as a new marketable Andean product.

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It is called a cellular process where glucose is used for energy, in which glucose is partially oxidized and where the waste product is lactic acid, traditionally used mainly in the production of dairy products such as yogurt, villée, crème fraîche, lambic type. Beer and vegetables and fruits such as sauerkraut, kimchi or umeboshi

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Lactic fermentation takes place in three stages; Initially, anaerobic bacteria such as Klebsiella and Enterobacter work more strongly in the fermentation, creating an acidic environment favorable for subsequent bacteria. The second phase begins when the environment becomes too acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. They control In the third stage, various lactobacilli digest any remaining sugars and lower the pH.

This bacteria has the great character of being halophilic, unlike other microorganisms that die in saline conditions, that’s why lactic fermentation is always associated with a percentage of salt, we always talk about a minimum of 2% – 3% salt. The total weight of what is going to be dug In this case, in addition to creating a selective environment for lactic acid bacteria to live in, salt removes water from products by osmosis, accelerating fermentation. In the case of “umobosi” it is traditionally made with 20%-25% salt, but they can be found in the market from 4%.

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Traditionally, for this type of fermentation, glass or wooden containers are used, always note that the product is covered with liquid so that it does not come into direct contact with oxygen, but it has an aerobic fermentation, which is why it is vacuum. Bags are currently being used

Different percentages of salt were tested: 2%, 3% and 6%, this range was adopted for the fermented product and the salt range in the previous experiment. All made in a vacuum bag with 85% vacuum

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Fermentation was carried out in a refrigerator at 4ºC for 2 months, this was done because in experiments with other products, cold fermentation gave better results from an organoleptic point of view, improving taste and smell.

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Experiments conducted with higher amounts of salt were too salty for us and the specific taste of physalis was hidden behind the intensity of salt. Tests with low amounts of salt were well tolerated Even so, the first tests can be used after soaking and draining the product, insisting that some of its flavor and aroma will be lost during this soaking.

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We can say that fermented uvila can be consumed similarly to “umebosi”, due to its high acidity and salty quality, as part of a garnish, sauce, etc. or as a simple snack. In this section, if we distinguish the fermented product from the fermentation liquid extracted from the uvula, a clear and saline liquid that can be used as any fermented sauce, such as dressing, broth, sauce, marinade, etc.

After several months of development of the fermented product and various organoleptic and consumer tests, we found that the most acceptable is 3% salt, 80% acceptance in the taste of the product on 100% of people, other percentages of salt are 6% and 8% if accepted in low amounts. Minimum accepted 12%

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This opens up great possibilities for us in various lactic fermented fruits We have already tried different fruits and vegetables, looking for other uses for lactic acid fermentation, in this case it has very good nutritional and gastronomic results for daily use in restaurants.

– Alvarez Box, Gilberto; Campoverde Vivanco, Jenny; ESPINOSA MEJIA, MARCO; Technical manual for the cultivation of Uvilla (Physalis peruviana L.) in Loja. Loja, Ecuador, 2012

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– Fish, Gerard; Martinez, Orlando Quality and maturity of Cape gooseberry (physalis peruviana L.) in relation to fruit color. National University of Colombia, Santa Fe de Bogotá 1999

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– Fish, Gerard; Miranda, Diego; Wilson Piedrahita, George Romero Advances in Cultivation, Postharvest and Export of Cape Gooseberry (Physalis peruviana L.) in Colombia. National University of Colombia, Faculty of Agronomy, Bogotá, 2005. ISBN: 958-701-603-3

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– JUNTAMAY TENEZACA, ELVIA ROCIO Nutritional evaluation of Cape gooseberry (Physalis peruviana L.) dehydrated at three temperatures using a tray dehydrator. Riobamba, Ecuador, 2010

– Ministry of Agriculture, Livestock and Fisheries, General Coordination of National Information Systems; Research and production of quantitative data (DGM). Economic agroecological zoning of uvilla (Physalis peruviana L.) cultivation in continental Ecuador. Quito, Ecuador, 2014

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– Director of Commercial Intelligence and Investments, Ministry of Foreign Trade Monthly Foreign Trade Bulletin Page 16. 2013

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