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Glass Coffee Table West Elm – In a previous entry we featured the Ecuador Chair with a summary of all research and development work on two Ecuadorian products, plantain (Musa paradisiaca) and physalis (Physalis peruviana L.). At this point we are going to introduce only one product which is Physalis or Yuvila as they call it colloquially in their native country of Ecuador.

Yuvila (Physalis peruviana L.) is a plant belonging to the Solanaceae family and its fruits grow and ripen 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 (Bartholomas et al., 1990).

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Mainly, we find it in tropical region of America, Antilles and Australia. According to some sources, Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, United Kingdom, Canada, Mexico, Dominican Republic, Honduras and Peru are the main uvilla producing countries. 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 “Physloides” includes 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the edible species today is Physalis peruviana, also known as Guchuba, Uchuva, Yuvila, Cape Gooseberry or Andean.

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

Inside we are working intensively on fermentation. Therefore, the first development was to ferment Uvilla for subsequent analysis through surveys carried out on a total number of 100 people, both professionals of the gastronomy sector and actual consumers. Tasting is of an affective type with the simple purpose of eliciting a positive or negative response regarding the acceptability of the fermented fruit.

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We are inspired by a Japanese technique and custom of lactically fermenting fruits, such as the famous “Umeboshi”. The word “ume” or Japanese apricot is actually a plum (Prunus mum, armeniaca mum) which literally translates to “dried plum”. Umeboshi is traditionally used to make umeshu macerated liquor 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 by lactic fermentation in brine for a few months. Then they are dehydrated in the sun and kept semi-dry. They are usually red in color because they are fermented with red shiso leaves, but are also available without shiso. The most common way to consume them in Japan is in a cup of bacha tea, cooked in tempura or, most importantly, over a bowl of rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)

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The objective of this development is to obtain fermented physalis similar to the Japanese product called “Umeboshi” of great gastronomic value, promote its use and disseminate it as a new marketable Andean product throughout the world.

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It is called a cellular process where glucose is used to obtain energy, in which glucose is partially oxidized and where the waste product is lactic acid, traditionally mainly Used in the production of dairy products such as yogurt, wiley, crème fraîche, lambic-type. Beer as well as 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 vigorously in fermentation, creating a favorable acidic environment for subsequent bacteria. The second phase begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. They control In the third stage various lactobacilli ferment the remaining sugars and lower the pH.

These organisms have the great characteristic of being halophilic, unlike many other microorganisms that die in saline conditions, which is why lactic fermentations have always been related to the percentage of salt, we always relate to at least 2% – 3% of salt. let’s talk From the total weight of what is being fermented. In this case, besides creating a selective environment for lactic bacteria to live, the salt draws water from the products by osmosis, accelerating fermentation. In the case of “umeboshi” it is traditionally made with 20%-25% salt, but it can be found in the market from 4%.

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Traditionally, for this type of fermentation, glass or wooden jars are used, always taking care that the product is completely covered with liquid to prevent direct exposure of the product to oxygen, but in Aerobic fermentation takes place, which is why vacuum bags are currently used. (always leaving oxygen) for ease of handling

Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen since they were accepted salt ranges in fermented products and in previous tests. All were 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 tests with other products, cold fermentation gave better results from an organoleptic point of view, improved taste and smell.

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Tests done with high salt content are too salty for us and the special taste of physalis is hidden behind the intensity of salt. Tests with lower salt content had better acceptance. However, the first tests can be used after soaking and desalting the product, emphasizing that this soaking removes part of its flavor and aroma.

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We can say that fermented uvila can be used in the same way as “umeboshi” because of its very similar acidity and saltiness characteristics, as part of a garnish, sauce, etc., or as a simple snack. In this section, if we separate the fermented product from the fermentation liquid extracted from the uvula, a transparent and salty liquid that can be used as any fermented sauce, any preparation such as dressing, broth, Enhances sauces, marinades, etc.

After several months of development of fermented products and various organoleptic and consumer tests, we found that the most accepted was 3% salt, with 80% acceptance in a product acceptance tasting conducted on 100 people. Also, other percentages of salt were 6% and 8% if they were accepted in small amounts, with the least accepted being 12%.

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This opens up great possibilities for us in various lactically fermented fruits. We have already tried different fruits and vegetables in search of other uses for lactic acid fermentation, in these cases with great nutritional and gastronomic results for use in restaurants and on a daily basis.

– Alvarez Box, Gilberto; Campoverde Vivanco, Jenny; Espinosa Mejia, Marco; Technical Manual for Cultivation of Yuvila (Physalis peruviana L.) in Loja. Loja, Ecuador, 2012.

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– Fisher, 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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– Fisher, Gerard; Miranda, Diego; Wilson Piedrahta, Jorge 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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– Juntame Tanezaka, Elvia Rossio. Nutritional evaluation of Cape gooseberry (Physalis peruviana L.) dehydrated at three temperatures using a tray dehydrator. Riobaba, Ecuador, 2010.

– Ministry of Agriculture, Livestock and Fisheries, General Coordination of National Information System; Research Direction and Generation of Multisectoral Data (DIGDM). Economic agronomic zoning of uvilla (Physalis peruviana L.) cultivation in continental Ecuador. Quito, Ecuador, 2014

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

Andes scientific article Aspergillus oryzae lactic acid bacteria fermented beverages yacón drink Bellota Bolivia Coffee grounds Caffeine barley horsetail Ecuador Equisetum arvense Peninsular Spain Fermentation Formulation Gustu GustuLAB Ice cream Wild herbs IJGFS Rootbules Rootbules Murcia Root Apple Waste oak Sandor Katz Scobie Cempio Sustainability Symposium Tarvi Green Tea Urtica dioica Study Trip In a previous post we presented the Ecuador Chair with a summary of all research and development work on two Ecuadorian products, plantain (Musa paradisiaca) and physalis (Physalis). peruviana L.) At this point we are going to present only one product which is Physalis or Yuvila as they call it colloquially in their native country of Ecuador.

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Yuvila (Physalis peruviana L.) is a plant belonging to the Solanaceae family and bears fruit.

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